Step 1

Preheat an oven to 200°C. Take the Sirloin and cut into 20cm canons, wrap tightly in cling film and twist the ends to form an even sausage shape, refrigerate for at least 3 hours. Place the dried mushrooms in a bowl and cover with boiling water, and leave to hydrate. When cool drain and squeeze out excess liquid and finely chop. Finely chop the shallots and chestnut mushrooms.

Step 2

Heat the oil in a pan and add the KNORR Professional Garlic Puree and shallots then cook until soft. Add all the mushrooms and cook gently for 5 min., add the thyme and the white wine. Cook until mixture is a paste, remove and allow to cool.

Step 3

Unwrap the beef, heat the oil and brown all over, remove from the pan, and allow to cool. Lay 4 slices of parma ham on cling film slightly overlapping and spread the duxelle mix thinly on top. Place the beef canon on the long edge and roll up. Roll out the pastry to 20cm x 20cm and place the wrapped canon on the long edge of the pastry and roll up, sealing the edge with egg wash, place on a baking tray so that the seal is on the bottom. Egg wash and refrigerate for 30 min. then place in the oven and bake until golden brown, remove and allow to cool.