INGREDIENTS 14oz beef fillet olive oil , for frying 2 tbsp English mustard 8oz mixture of wild mushrooms , cleaned and finely chopped 1 thyme sprig , leaves only 18oz puff pastry flour , for dusting 8 slices of Parma ham 2 egg yolks , beaten with 1 tbsp water and a pinch of salt

FOR THE RED WINE SAUCE

2 tbsp olive oil

8oz beef trimmings ( ask the butcher to reserve these when trimming the fillet ) 4 large shallots , sliced 12 black peppercorns 1 bay leaf 1 thyme sprig splash of red wine vinegar 26fl oz red wine 26fl oz beef stock

METHOD

1 Wrap the beef tightly in a triple layer of cling film to set its shape , then chill overnight .

2 Remove the cling film , then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle . Remove from the pan and leave to cool . Brush liberally with the mustard .

3 Fry the mushrooms and thyme in a hot pan with a little olive oil and a pinch of salt and pepper . When the mushrooms begin to release their juices , continue to cook over a high heat for around 10 mins until the excess moisture has evaporated and you ’ re left with a mushroom paste ( known as a duxelle ). Remove the duxelle from the pan and leave to cool .

4 Cut the puff pastry in half . Place on a lightly floured work surface and roll each piece of pastry into a rectangle . Put in the fridge to chill .

5 Lay a large sheet of cling film on a work surface and place 4 slices of the Parma ham in the middle , overlapping them slightly , to create a square . Spread half the duxelle evenly over the ham . Season the beef fillets , then place them on top of the mushroom-covered ham . Use the cling film to help roll the Parma ham over the beef , then roll to get a nice , evenly thick log . Tie the cling film . Repeat this step with the remaining Parma ham , duxelle and beef fillet . Chill for at least 30 mins .

6 Remove the pastry from the fridge and brush with the egg wash . Remove the cling film from the hamwrapped beef fillets , then wrap a rectangle of pastry around each one . Trim the pastry and brush all over with the egg wash once more . Cover with cling film and chill for at least 30 mins .

7 Meanwhile , make the red wine sauce . Heat the oil in a large pan , then fry the beef trimmings for a

few minutes until browned on all sides . Stir in the shallots , peppercorns , bay leaf and thyme and continue to cook for around 5 mins , stirring frequently , until the shallots turn golden-brown .

8 Pour in the vinegar and let it bubble for a few minutes until almost dry . Add the wine and boil until almost completely reduced . Add the stock and bring to the boil again , then lower the heat and simmer gently for around 1 hr , removing any film from the surface , until you end up with the desired consistency . Strain the liquid through a fine sieve lined with muslin . Check the seasoning and set aside .

9 Heat oven to 390F . Score the pastry lightly and brush with the egg wash again , then bake for 15-20 mins until the pastry is golden-brown and cooked through . Rest for 10 mins , then carve .

10 Meanwhile , reheat the red wine sauce . Serve the beef wellingtons alongside the sauce .

WINTER 2023 • 73