Cooking instructions

Scroll down for detailed instructions.

To prepare the beef:

1. Season the beef and sear in a hot pan until caramelised on all sides
2. Brush the beef fillet with Dijon mustard, set aside whilst making the duxelle and crêpe

For the duxelle:

1. Peel and finely chop the mushrooms into a small dice, before caramelising in a heavy pan with some vegetable oil, thyme and garlic
2. Grate the truffle (if using) into the mushrooms
3. Chill the mushrooms then wrap in a cloth and squeeze to remove any excess moisture

For the crêpe:

1. Whisk 140ml milk with 60g flour and 1 egg, season with salt and pepper and 10g of chopped tarragon
2. Cook the crêpe in a large non-stick pan over a medium heat, until golden on both sides

To construct the Wellington:

1. Lay 3 long layers of cling film on a table
2. Lay the crêpe in the middle of the cling film covering an area enough to cover the beef fillet
3. Press the duxelle into an even layer on top of the crêpe
4. Place the beef on top and wrap it in the crêpe and duxelle
5. Roll it tight in the cling film and allow it 30 minutes to set in the fridge
6. Lay 3 long layers of cling film on a table
7. Lay the sheet of puff pastry in the middle of the cling film and egg wash to help it stick
8. Unwrap the beef and place it in the middle of the sheet of puff pastry then wrap the pastry tightly around the beef
9. Roll it tight in the cling film and chill in the fridge for 30 minutes to set
10. Apply a final layer of egg wash on top of the the pastry and gently score with a knife

To cook the Wellington:

1. Preheat the oven to 200°C/Gas 6. Cook for around 25-30 minutes or until it reaches 33°C in the centre
2. Rest for 10-15 minutes or until it reaches 42°C to 45°C for medium-rare

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