Beef Wellington

Preheat the oven to 200℃.

Firstly, get the mushroom duxelles ready. Use a food processor to pulse-chop the mushrooms until they resemble coarse breadcrumbs. You can do this by hand, but make sure they are chopped finely.

Add the chopped thyme and the mushrooms to a large frying pan and cook over a high heat for five minutes, stirring occasionally. Season well.

Tip the mushroom duxelles into a fine sieve and drain any excess liquid. Once dry, leave to cool.

Next, get the fillet of beef ready. Season well with salt and pepper. Roast it for 25-30 minutes, until it reaches a core temperature of 55℃.

Take the beef out and leave to cool for at least 20 minutes. This will give it a chance to rest.

Brush the beef with the dijon mustard and coat liberally.

Overlap a few layers of cling film, lay the slices of prosciutto on the cling film, slightly overlapping.

Then layer the chinese pancakes on top, these will give another layer to keep the moisture from making the pastry go soggy.

Spread the duxelles over the prosciutto. Then place the fillet of beef on top.

Use the cling films edges to draw the prosciutto around the fillet, then roll it into a sausage shape, as tightly as possible.

Place it into the fridge for at least 30 minutes.

When you want to wrap it in pastry, lay one ready rolled rectangle of pastry on a dry surface. Unravel the fillet from the cling film and place it onto the pastry. Cover it with the other piece of pastry, and press down on the sides firmly to make sure it is sealed up.

Cut away any excess pastry and use these bits to create any sort of pattern you would like on the top.

You can wrap the wellington in baking paper and cling film and place in the fridge until it is ready to cook. It will keep for upto 48 hours.

When ready to cook, brush egg yolk over the top and bake in the oven for 45 minutes at 200℃ until it is golden and crisp.

Leave it to rest for 5 minutes before carving. Enjoy with some Maille wholegrain mustard.