Beef Wellington with Red Wine Jus

For the Mushroom Duxelle

Fry the Onions and Garlic in Butter until softened, about 5 minutes

Add the Mushrooms and cook over a high heat until dry, about 8-10 minutes

Stir in the Parsley and season to your taste

Set aside to cool

For the Beef Wellington

Season the Beef with Pepper then place in a hot frying pan over a high heat

Brown the meat on all sides . We only wish to brown the meat and not cook it. May take 3-4 minutes in total

Leave to cool

Lay a sheet of clingfilm on a work surface

Arrange 4 Pancakes overlapping in the centre

Place the slices of Parma Ham on the pancakes in slightly overlapping rows

With a palette knife spread the Mushroom paste evenly over the Ham

Spread half of the Pate over one side of the Beef Fillet

Then place the pate side down on the Parma Ham

Spread the remaining Pate over the Beef

Keep a tight hold of the clingfilm and roll the pancakes and it filling around the Beef Fillet to form a tight barrel shape

Twist the ends of the clingfilm to secure in place

Place in the fridge for 30 minutes

Roll out the Puff Pastry to about 5 mm on a lightly floured surface

Remove the clingfilm from the Beef

Lay in the centre of the Pastry

Brush the surrounding surfaces with Egg wash

Fold the ends over, then wrap the Pastry around the Beef cutting off any excess

Turn over so that the seam is underneath

Place on a baking tray

Brush the Pastry all over with Egg wash

Chill for about 15 minutes to allow the Pastry to rest

Heat the oven to 200 degrees C

Lightly score the Pastry at 1 cm intervals and glaze again with Egg yolk

Bake for 25-30 minutes

Lower the temperature to 180 degrees C

Cook for a further 15 minutes

Allow to rest for 30 minutes before slicing

For the Jus

Place the Stock and Red Wine in a saucepan and bring to the boil

Reduce the liquid by about two thirds

Add the Balsamic Vinegar and Butter

Whisk well to dissolve

Season the jus to your taste

Enjoy with seasonal vegetables of your choice