Ingredients

• 375g Puff pastry, ready-rolled
• 500g Cowdray beef fillet
• 300g Chestnut mushrooms
• 3 Shallots
• 2 Cloves of garlic
• 2 tsp Dijon mustard
• 1 egg
• 3-4 Spriggs of thyme

Method

1. In a frying pan, seal off the beef with thyme to lock in the flavour and season with some salt and pepper.
2. Place the beef on to a tray and roast for 10-12 minutes for medium rare. Or up to 17 minutes for well done.
3. Once roasted, leave to cool and place in the fridge until completley cold.
4. While the beef cools, sweat down the chopped shallots, garlic and mushrooms in the pan. Once cooked, leave to cool and then purée.
5. Take your pre-rolled puff pastry and roll It out into a rectangle shape, large enough to wrap the beef completely.
6. Spread the mushroom mixture over the pastry, leaving a one-Inch space at the bottom for sealing.
7. Brush the beef with a thin layer of Dijon mustard then place the beef in the centre of the pastry and roll the pastry over, egg wash the ends of the pastry to seal.
8. Using a fork, crimp the edges to tidy, and egg wash the rest of the Wellington.
9. Rest in the fridge for around 20 minutes and preheat the oven to 180C.
10. Place the Wellington in the oven for 30-35 minutes or until the pastry is golden brown.
11. Rest the Wellington for 10 minutes, serve and enjoy.