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This dish is the perfect meal to impress friends or loved ones. The key is to keep the meat perfectly pink whilst getting a crispy golden puff pastry crust.
We've used the Italian flavours of basil and parma ham with the classic beef and mushrooms to give our dish a fresh twist that your nearest and dearest will love!
preheat oven to 210°C and place a non-stick baking tray in the oven to heat up.
trim the green beans and wash and slice thin strips of leeks lengthways (about 15 cm long).
boil some salted water and add the green beans for a few minutes until just cooked, 20 seconds before ready add leek strips, then drain and cool under running water.
take half the green beans and tie with a piece of leek, repeat with the other one.
dice or blitz the mushroom and grate the garlic.
cook both in pan with the butter until the mushrooms are soft and much of their natural water has evaporated, then season and cool.
season the beef and fry in the same pan as the mushrooms for 20 seconds on each side to colour the outside of the beef.
lay the slices of Parma ham on a clean surface, lay a few basil leaves on top, add the mushrooms and place the beef on top and roll in the Parma ham.
roll out a thin piece of pastry big enough to just wrap round the beef.
place the beef on top and brush the edges of the pastry with egg.
roll up to seal in the beef, trim away any excess pastry.
brush all over with egg wash and put onto greaseproof paper.
place in the oven for 15 minutes to be cooked medium, then allow to rest for 5 minutes.
peel and cut up the potatoes quite small, then boil in cold salted water for 15 minutes.
drain and mash the cooked spuds with a splash of milk and plenty of salt and pepper.
reheat the beans in a microwave for 1 minute.
serve the beef with green beans a dollop of mash and glass of red wine.