Beef Wellington with Charcoal Salt

Treat your family and friends with a twist on this classic dish. The Charcoal Droitwich Salt combines pure brine salt, charcoal, black trumpet mushroom and garlic - the perfect pairing!

Ingredients

1 Good fillet of beef, approx 1kg

250g Chestnut mushrooms

6 Rashers of smoked bacon

1 tsp Charcoal Droitwich Salt

50g Butter

Sprig of rosemary

1 Garlic clove

100ml White wine

500g Puff pastry

2 Eggs

2 tbsp Olive Oil

Method

Preheat the oven to 220C/200C fan/Gas 7

Sear the beef on all sides in a frying pan with 1 tsp of olive oil for 4-5 minutes.

Remove from the heat and allow to cool.

Finely chop the mushrooms, garlic and smoked bacon and fry in the butter with the rosemary for 10 minutes or until soft. Season with Charcoal Droitwich Salt, add the wine and cook until it absorbs. Allow to cool.

Roll out the puff pastry to approximately 30 x 40cm and spread the cooled mushroom mix all over, leaving a 5cm border. Egg wash the edges.

Season the beef with another pinch of Charcoal Droitwich Salt. Place it at one end of the pastry and gently roll, forming a parcel. Carefully pinch the ends to seal the parcel and egg wash.

Oven roast on a baking sheet lined with grease proof paper for approximately 40 minutes.