* '''Duxelles'''
* 250 g Mushrooms chopped very finely.
* 2 Shallots peeled and chopped very finely
* 2 cloves of Garlic, peeled and crushed
* 3 tablespoons Butter
* 50 ml Dry white wine
* 1 sprig of Thyme
* Sea salt and Freshly ground black pepper
* '''Beef Wellington'''
* Olive oil for Frying
* 500g trimmed Beef fillet (cut from the middle of the fillet)
* 6 slices of Parma ham or Prosciutto
* Made-up English mustard
* 375g packet of pre-rolled Puff pastry (you won't need it all).
* 2 Egg yolks

===Method===
''Don't rush this, it's quite long-winded and will probably take around 30 minutes cooking.''
* '''Duxelles'''
* Gently sauté Garlic and Shallots in the the finely chopped Mushrooms in the Butter for about 6 minutes until soft.
* Add the chopped Mushrooms and the whole sprig of Thyme and gently cook for 10 minutes so most of the Mushroom Liquor is cooked off.
* Remove the sprig of thyme
* Add the Wine, a splash of lemon juice and season to taste.
* Cook gently until all of the liquid has gone.
* The Duxelles should stick together easily.
* Remove from the heat and allow to cool. Don't allow it to get too cold or it will be difficult to spread on the ham.
* '''Beef Wellington'''
* Heat a Frying pan and a few tablespoons of Olive oil until almost Smoking.
* Add the Beef and Brown all surfaces, turning often.
* Remove from the heat and allow to cool and then Brush generously with the English mustard paste.
* Cut a large sheet of Cling-film and cover with the Parma ham so it is large enough to roll around the Beef, overlapping at the edges.
* Spread the Duxelles over the Parma ham as pictured.
* Lay the fillet on the Duxelles and use the Cling-film to roll the Parma ham around the the Beef so it resembles a large Sausage.
* Twist the ends to seal and Refrigerate for 20 minutes so it holds its shape when un-wrapped.
* Remove the puff-pastry from the fridge 25 minutes before you need it to prevent it cracking when un-rolled.
* Brush the edges that will overlap with the Egg yolk.
* Remove the Cling-film and wrap the Beef in the Pastry, pressing the edges together with the tines of a fork. Place join-side down on a non-stick baking tray and Brush the Pastry with the remaining egg wash. Overlap the pastry just enough to join, trimming and discarding any excess.
* Cut long diagonal slashes in the Pastry for decoration, being careful not to penetrate the pastry.
* Bake for 35 to 40 minutes until the Pastry is nice and crispy.
* Rest for 10 minutes before slicing and serving

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