Beef wellington

500 g beef fillet

300 g mushrooms

1 onion

1 clove garlic

100 ml white wine

10 slices Prosciutto

1 packet Puff pastry

Thyme (sprig or dried)

10 g butter

1 tbsp olive oil

Salt and pepper beef

Heat oil and butter in frying pan and seal the meat. 1 min on each four sides and 30sec for each end

Place sealed meat in roasting tin and cook for 15min

Finely chop mushrooms, onion and garlic

In the same frying pan used for the meat, cook the onions and garlic. When browned add the mushrooms and thyme, and cook until the water has come out of the mushrooms and evaporated.

Add the wine to the mushrooms and heat until that also has evaporated. Remove to frying pan and put in dish to cool.

When meat has finished in oven, transfer to a plate and put in fridge for 20min

Lay double strip of prosciutto on cling film. Spread half the mushroom mix on the prosciutto (leaving few cm from edge). Put meat in the middle and put remaining mushroom mix on top. Pull the prosciutto round the beef, making a parcel and keep wrapped in cling film. Put back in fridge for 5min.

Put a sheet of grease proof paper on a baking tray. Cut a piece of pastry slightly bigger than the meat for the base and put in the centre of the baking tray. Take the cling film off and put the beef on the pastry. Lay the remaining pastry over the top. Trim and crimp. Cover with egg wash, then chill in fridge for 30min

Pre-heat the oven to 200oc/180oC fan

Cook for 30min until golden and crisp. Leave to stand for 10min before serving