Classic Beef Wellington

Sear the beef fillet quickly on all sides in a hot pan, then let it cool completely and brush with mustard.

Prepare a mushroom duxelles: Finely chop mushrooms and sauté with shallots until all moisture has evaporated.

Lay out slices of prosciutto (or parma ham) on cling film, spread the duxelles over them.

Place the beef on top, roll tightly using the film, and chill in the fridge for 20 minutes.

Wrap the chilled roll in puff pastry, sealing the edges carefully.

Brush with egg yolk and score a pattern on top with a knife.

Bake at 200°C for 25-30 minutes until the pastry is golden and the beef is medium-rare.

Rest for 10 minutes before slicing.