Beef Wellington

Preheat the oven to 200°C.

Heat the canola oil in a large frying pan over high heat. Season the meat and brown on all sides in the hot oil. Add the butter and 3 sprigs fresh rosemary and fry for a further minute. Remove from heat and set aside to rest.

Mix together the olive oil, parsley and the 15ml (1 tbsp) rosemary.

Baste the fillet with the mustard.

Roll out the pastry and brush the herb oil all over the surface of the pastry. Lay the prosciutto over the pastry and place the fillet down the centre of the pastry. Wrap the fillet with the pastry and trim and tuck in the edges. Brush the roll with the egg wash and place on a baking tray. Decorate the pastry as desired with the pastry trimmings and make 3 incisions along the top of the roll. Bake in the oven for 10 minutes before reducing the heat to 180°C and baking for a further 20 minutes. Remove from oven and set aside to rest, 5 minutes, before slicing to serve. Garnish with rosemary.