Beef Wellington

Duxelles

Blitz the ingredients in a food processor until finely chopped, but not too fine. Fry in butter until the water from the mushrooms has evaporated, about 10 minutes.

Red wine sauce

Roughly chop the shallots and thyme. Sauté the shallots in butter in a saucepan, add the rest of the ingredients and reduce by about half. Strain the sauce, then bring it back to the boil and cook until it has the right consistency.

Sear the beef quickly in a hot pan with oil to brown the surface, then let it rest in foil for 5–10 minutes. Roll out the puff pastry, place the beef on top and cover it with the duxelles. Brush the pastry with beaten egg and wrap it around the fillet so it is completely sealed, pinching the edges together. It works just as well with a whole fillet as with slices wrapped one by one in pastry. Bake at 200°C (400°F) until the pastry is golden brown and the meat has a core temperature of 55°C (130°F).

Let it rest for 10–15 minutes before slicing.

Halve the potatoes and cut the golden beetroot into pieces of the same size. Roast them with the tomatoes and a little salt at 225°C (440°F) for 20–30 minutes, or until the potatoes are tender.