Take the tenderloin and remove any sinew and fat that may be on the loin.

Season the tenderloin well with fine salt and seal the tenderloin on high heat in a pan using a neutral oil, grape-seed oil, or sunflower oil.

Once the tenderloin has an even colour, remove it from the pan and place into the chiller to cool quickly, stopping any internal cooking.

Once chilled, take your tenderloin and brush with Dijon Mustard and season with crushed Black pepper evenly.

Remove the stalks from the mushrooms and cut into ¼ pieces.

Roast the mushrooms in neutral oil in a frying pan and season directly with salt to help to remove the moisture.

Finely dice the shallots and the garlic and add to the pan alongside the picked thyme.

Once the mushrooms are roasted to a golden brown stage and the moisture from the mushrooms has been removed, add in the large leaf spinach and cook until softened.

Remove from the pan and drain well.

Chop the mixture well until the spinach and the mushrooms are well-mixed but not too fine, leaving some texture to the duxelles. This is the base of your roasted mushroom farce.

Season your duxelles to taste with fine salt and cracked black pepper.

In a chilled bowl, fold in your chicken mousse to your duxelles and reserve in the fridge to chill in a bowl over ice.

Dice the chicken breast and place inside a chilled food processor jug along with salt. Blend the chicken breast until it forms a paste.

Slowly add the chilled double cream until fully incorporated.

Pass the mousse through a fine sieve and reserve in a bowl over ice.

Blend all ingredients together and pass through a fine sieve.

In a non-stick pan, lightly cook the crepe in a little bit of melted unsalted butter.

Once cooked both sides, reserve.

On a large sheet of cling film, spread your mushroom duxelles farce evenly, up to 1.5 cm thickness, using enough to completely encase your beef tenderloin.

Once spread evenly, place your tenderloin on top of the duxelles mixture and fold the duxelles around your tenderloin.

Fold the ends of the cling film and reserve in the fridge to chill.

Using another cling film, lay out your spinach crepe.

Take the rolled tenderloin from the fridge and remove from the cling film and place it on top of your spinach crepe.

Repeat the same process and roll the crepe around your tenderloin.

Lay out your puff pastry and remove your tenderloin from the fridge.

Place the tenderloin on the forefront of the pastry and roll the pastry around the tenderloin, making sure there are no holes in the Beef Wellington.

Fold the sides of the Beef Wellington and cut away any excess pastry.

Place the Beef Wellington on a baking tray and brush it with egg yolk wash. Reserve in the fridge until the egg yolk dries.

Repeat this process three times; this will give you a beautiful golden colour once the Beef Wellington is baked, and it will also help to seal the pastry.

Set your oven's temperature to 200°C and place a heavy baking tray inside to pre-heat.

Once your oven is ready, place the Beef Wellington directly onto the baking tray, with no parchment. This will allow the base of the Beef Wellington to evenly bake.

Bake the Beef Wellington on full fan for 25 minutes, until it reaches a core temperature of 30°C.

After 25 minutes, take it out of the oven and allow it to rest further.

Rest the Beef Wellington until the core temperature reaches 55°C before carving and enjoying it with your loved ones.