1-Start your Beef Wellington: by preparing the beef fillets for the best results. Wrap each 400g beef fillet in a triple layer of cling film to shape it properly, then chill overnight in the fridge. This step helps the meat hold its form during cooking.

2-Next, remove the cling film and sear the beef in hot olive oil until browned on the outside but still rare inside, which takes about 2-3 minutes per side. Let the fillets cool completely before moving on. For the mushroom duxelles, finely chop the 500g of wild mushrooms and fry them with the thyme leaves and seasoning until all moisture evaporates, creating a thick paste, then let it cool.

3-Assembling the Wellington: Roll out the 500g puff pastry into rectangles large enough to wrap each fillet and chill it briefly. Lay four slices of Parma ham overlapping on cling film, spread half of the duxelles over the ham, season the beef fillet, place it on top, and roll tightly using the cling film. Chill this assembly for 30 minutes to firm up. For added tips, check out this garlic butter steak recipe for ways to enhance beef flavors in other dishes.

4-Brush the pastry with the egg wash made from two beaten egg yolks mixed with one tablespoon of water and a pinch of salt. Unwrap the beef roll, wrap it with the pastry, trim any excess, brush again with egg wash, cover, and chill once more. This process ensures a golden, crisp finish. Meanwhile, prepare the red wine sauce by browning the 200g beef trimmings in two tablespoons of olive oil, then add the four sliced shallots, twelve black peppercorns, one bay leaf, and one thyme sprig, cooking until the shallots turn golden.

5-Add a splash of red wine vinegar and reduce it, then pour in the 750ml bottle of red wine and reduce again. Finally, add 750ml of beef stock and simmer for one hour, strain the sauce, season to taste, and set it aside. When ready, score the pastry, brush with egg wash, and bake at 200°C for 15-20 minutes until golden. Let the Wellington rest for 10 minutes before slicing and serve with the reheated sauce for a complete meal.