1-Step 1: Prepare and Chill the Beef Begin by wrapping each beef fillet in cling film to set its shape, then chill overnight in the refrigerator. This step is crucial as it helps maintain the fillet’s form. Next, sear the fillets briefly in hot olive oil to brown the outside while keeping the inside rare, which locks in juices for a tender result.

2-Step 2: Make the Mushroom Duxelles Finely chop the 500g wild mushrooms and cook them with a sprig of thyme leaves and seasoning in a pan until all moisture evaporates. This creates a thick mushroom paste called duxelles, which adds rich flavor and prevents sogginess in the pastry. Once done, let the mixture cool completely before using it.

3-Step 3: Assemble the Layers Roll out the 500g puff pastry to cover each fillet and chill it briefly. Lay out the 8 slices of Parma ham in overlapping layers on cling film, spread the cooled duxelles on top, and place the seasoned beef fillets on the ham. Wrap everything tightly with cling film and chill for about 30 minutes to set the shape firmly.

4-Step 4: Enclose in Pastry and Chill Again Brush the pastry with the egg wash made from 2 egg yolks beaten with water and salt. Enclose the beef wrapped in ham with the pastry, trim any excess, brush again with egg wash, cover with cling film, and chill for another 30 minutes. This extra chilling step ensures the pastry holds its form during baking.

5-Step 5: Bake and Rest Before baking, score the pastry lightly for a decorative touch, then brush once more with egg wash. Bake at 200°C for 15 to 20 minutes until the pastry turns golden. After removing from the oven, rest the Beef Wellington for about 10 minutes to preserve its juices before slicing. For the sauce, brown the beef trimmings in 2 tablespoons olive oil, add shallots, peppercorns, bay leaf, and thyme, cook until golden, then add red wine vinegar and reduce. Follow by adding red wine and reducing again, then simmer with beef stock for about one hour before straining and reheating to serve alongside.