Beef Wellington

Lay a sheet of cling film on your work surface. Arrange the Parma ham slices on it in slightly overlapping rows, forming a rectangle. Use a palette knife to spread the cooled mushroom paste evenly over the ham.

Place the seared beef fillet in the middle of the ham and mushroom layer. Using the cling film, carefully roll the ham and mushrooms tightly around the beef, creating a compact barrel shape. Twist the ends of the cling film to secure it firmly.

Chill the wrapped beef for 15–20 minutes. This helps the beef set and hold its shape before the pastry goes on.

On a lightly floured surface, roll out the puff pastry into a large rectangle, about the thickness of a £1 coin. Remove the cling film from the chilled beef, then place the beef in the center of the pastry.

Brush the pastry surrounding the beef with some egg yolk. Fold the shorter ends of the pastry over the beef, then wrap the remaining pastry around it, trimming any excess. Turn the Wellington over so the seam is underneath, and carefully place it on a baking sheet.

Brush the entire pastry surface with egg and chill for about 15 minutes. This resting period helps the pastry relax before baking.

Lightly score the pastry at 1cm intervals and glaze it one more time with beaten egg yolk.

Bake for 20 minutes, then reduce the oven temperature to 180°C (350°F, Gas Mark 4) and continue to cook for another 15 minutes. The pastry should be deep golden brown.

Let the Beef Wellington rest for 10–15 minutes before slicing. When you cut into it, the beef should still be a vibrant pink in the center.