Ingredients

• 1 kg/2lb 4 oz middle cut beef fillet
• trimmed
• ¼ bunch of thyme
• finely chopped
• sea salt and freshly ground black pepper
• 55g/2oz butter
• 1 clove of garlic
• finely chopped
• 500g/1lb 2oz flat field mushrooms
• finely chopped
• a few drops of truffle oil
• 1 tbsp finely chopped parsley
• English mustard
• to taste
• 500g/1lb 2oz block puff pastry
• 1 egg
• lightly beaten
• to seal the pastry
• melted butter
• to glaze

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Season the beef with the thyme
• sea salt and pepper and rest for 30 minutes.
• Heat a pan and sear each side of the beef until golden brown.
• Allow to cool to room temperature.
• For the Duxelles
• sweat the butter
• garlic and mushrooms in a pan over a low heat until all the moisture evaporates.
• Add the truffle oil and parsley
• and season to taste.
• Remove from the heat and allow to cool to room temperature.
• Smear the beef with an even coating of English mustard.
• Lightly dust a sheet of baking paper with flour.
• Roll the pastry so it is a little wider than the beef
• and the beef can be completely rolled in pastry.
• Place the pastry so the longest half is facing you.
• Spread the Duxelle mixture evenly over the half of the pastry closest to you.
• Place the beef on top of the mushroom mix.
• Roll the beef up in the pastry
• leaving a slight overlap of 3cm/1¼in. Brush this with beaten egg and seal.
• Trim the ends of the pastry so they are flush with the beef.
• Cut a sheet of baking paper to the size of the beef Wellington.
• Place the beef Wellington on the paper
• lightly brush the top with melted butter and refrigerate for 30 minutes.
• Put the beef Wellington in the oven and cook for 25 minutes or until dark golden in colour.
• Serve with steamed spinach or roast vegetables of your choice.