Instructions:

Ingredients: 1.5kg center cut beef fillet 3 tbsp olive oil 450g chestnut mushroom 250g spinach 50g butter 10g large sprig fresh thyme 100ml white wine 12 slices prosciutto 1200g pack puff pastry roll 10g flour, for dusting 2 egg yolks Equipment: Large baking tray Large pot Frying pan Recipe Description: Trim the beef if needed sear the beef till brown on all sides cool Chop chestnut mushrooms as finely as possible so they have the texture of coarse breadcrumbs fry the mushrooms on a medium heat, with 1 large sprig of fresh thyme, for about 10 mins stirring often, until you have a softened mixture Add the wine cook till all the wine has evaporated Remove the mushroom duxelle from the pan to cool and discard the thyme Cook the spinach not to lose colour Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row Spread half the duxelles over the prosciutto, add the cool spinach along the duxelles, then sit the fillet on it and spread the remaining duxelles over. Wrap it up nice and tight Chill the fillet while you roll out the pastry for 30 mins Roll out the pastry to wrap it like a sausage roll Make sure its sealed Egg wash Use the rest of the puff pastry to make christmas shapes like christmas trees, holl, santa hat GO WILD Chill again for 30/40 mins Preheat the oven to 180’c Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Or above 75’c Allow to stand for 10 mins before serving in thick slices.