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1kg center-cut beef fillet

6 shallots

30g butter

2 tbsp truffle oil

500g finely chopped mushrooms

100g finely chopped chestnuts

Thyme

Rosemary

Garlic

100g spinach

150g milk

Eggs

100g plain flour

8 slices Prosciutto

1kg beef bones

2 marrow bones

500g beef offcuts

500ml red wine

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Red wine jus:

1. Roast 1kg beef bones, 2 marrow bones, 500g beef offcuts, and 4 shallots at 220°C until browned - around 30 mins.

2. Add to a Campden Saucepan and add 500ml red wine, and bring to boil.

3. Then add 1l water, thyme, rosemary, bay leaves, and peppercorns.

4. Simmer for 3-4 hours, strain, and reduce to a silky jus that coats a spoon.

5. Season to taste.

   Prepare the beef:

6. Sear a 1kg center-cut beef fillet in the Campden Low Casserole Pot until golden on all sides (1-2 min per side).

7. Cool, then brush with mustard.

   Make the duxelles:

8. In the same pot, cook 2 diced shallots in 30g butter and 2 tbsp truffle oil until softened.

9. Add 500g finely chopped mushrooms

10. g finely chopped chestnuts, finely chopped thyme, rosemary and garlic. Cook until all moisture evaporates and cool.

    Spinach crepes:

11. Blanch 100g spinach and refresh in ice water.

12. Blend spinach with 150g milk, then whisk into 2 eggs and 100g plain flour.

13. Cook 4 thin crepes in a non-stick pan and cool.

    Assemble:

14. On cling film, lay the crepes flat, overlap with 8 slices of prosciutto, and spread duxelles to 0.5cm layer.

15. Roll tightly around the beef using cling film, chill to set.

16. Wrap the beef in puff pastry, add a lattice top (using a lattice cutter), and brush with egg wash.

17. Garnish the gaps in the lattice with sprigs of thyme

    Bake Wellington:

18. Bake at 200°C for 30 minutes.

19. Rest for 15 minutes.

Slice the Wellington (1.5 inches), serve with jus, and enjoy this show-stopping dish!