Beef Wellington

Serves 4

prepWrap beef fillets tightly in triple layer of cling film, chill overnight
2 × 400g / 800g beef fillets	Sear beef fillets 30–60 sec	Wrap beef in ham & duxelle	Wrap in pastry, egg wash, chill 30 min	Bake 200°C / 392°F, 15–20 min, rest 10 min
Olive oil, for frying
500g / 500g wild mushrooms, cleaned and finely chopped	Fry mushrooms & thyme 10 min
1 thyme sprig, leaves only
500g / 500g puff pastry	Roll & chill pastry 30 min
8 slices Parma ham
2 egg yolks, beaten with 1 tbsp water and pinch of salt
Sea salt and freshly ground black pepper
2 tbsp olive oil	Brown trimmings, cook sauce 1 hr
200g / 200g beef trimmings
4 large shallots, peeled and sliced
12 black peppercorns
1 bay leaf
1 thyme sprig
Splash of red wine vinegar
1 × 750ml / 750ml bottle red wine
750ml / 750ml beef stock

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