Beef Wellington

First, remove the silver skin from the beef tenderloin and the fat, then tie it with butcher's twine at 1 inch intervals. Season to taste.

Next, add a good splash of GOYA® Unico toa frying pan and brown the meat on all sides for two minutes. This will help to seal in the juices.

Remove from the pan and cut the string Next, cover it with Dijon mustard and set aside.

To make the Duxelles, finely chop the mushrooms, shallot, fresh thyme and garlic.

In the same pan, add a splash of GOYA® Unico on a medium heat, and when hot add all the ingredients and season. Cook for 15 minutes. Remove from the heat and set aside.

Now place the Spanish cured ham in overlapping layers on a piece of clingfilm large enough to wrap the beef.

Next, spread a fine layer of the Duxelles on top of the cured ham and place the beef at one end of the film.

Roll the beef with the help of the clingfilm to give it a cylindrical shape. Seal it well at the ends and place it in the fridge for 30 minutes, wrapped in the clingfilm to keep its shape.

Preheat the oven to 425°F (218°C).

Next, roll out the pastry to form a rectangle large enough to wrap the beef.

Remove the beef from the fridge and take off the cling film. Place it on the pastry and roll it up, tucking the ends under and brushing with beaten egg on top.

Place on an oven tray and sprinkle with salt.

Bake until golden on the outside and the beef reaches 120-125°F (49-51 °C). This usually takes about 40 to 45 minutes, depending on its size.

Remove from the oven and leave to rest for 10 minutes before cutting into slices. Season and serve with chopped chives