Sieve the flour with salt and pepper, then whisk the eggs, milk and cream together. Add the wet ingredients to the dry, whisking all the time to form a smooth paste. Pass through a sieve to remove any lumps then whisk in the melted butter with the chopped chives. Cook the crepes in a 30cm nonstick pan by spraying with nonstick spray, leave until hot and add a small ladle of pancake mix. Swirl around the pan, cook for a minute or two on the high heat, then remove from the pan to cool.

Place a mixer bowl into the freezer for approx. 20 minutes, then add the breast and puree. Add the egg whites and when this is smooth, add half of the cream pouring in a steady stream. When you have ½ left, add the salt and pepper, scrape the bowl down and continue to add the remaining cream, beating it in over ice.

Heat a large sauté pan on a high heat, add the oil and when hot, add the butter. Once golden brown, add the mushroom, scattering evenly but don’t stir as they will just boil. Add the salt, pepper, thyme, bay, cooking for 5-6 minutes, then stir them, cooking for another 3-4 minutes. Add the shallots and garlic, cooking for a further 2 minutes until just cooked. Take off the heat to cool.

Pre-heat a large frying pan on a high heat with the oil and sear the beef fillet all over adding the butter to caramelize it. Cook no longer than 2 minutes on each side. Place onto a cooling wire to cool, wipe off the outside with kitchen paper so that it is clean from grease, then brush with mustard.

Mix the mousse with the duxelles. Cut the crepes into large squares and lay them out overlapping on one end by 5mm, allowing 4-5 per fillet. Spread the mousse out in one even layer over the crepes smoothing it to the edge with a palette knife. Lay the seasoned beef on one end of the crepe and roll up, sealing the edge with a slight overlap. Then roll this up tightly in clingfilm and let it chill for approx. 30-60 minutes to set the shape.

Roll the pastry to a 3-4 mm thickness, cut into an even rectangle (roughly 30cm long by 30cm wide) to roll the seared beef fillet up. Lightly brush lengthwise the middle of the dough with egg wash and make numerous passes with the brush to ensure an even coating. Lightly dust the egg washed area with a little flour and place the crepe wrapped beef in the middle with the top side down. Lightly brush the crepe with egg wash using the same technique, dust lightly with flour (this helps it to stick). Roll the beef in the pastry allowing the end to taper. Seal the pastry with more egg wash and flour, compress the ends lightly and trim them leaving a 2” tail on each end. Egg wash the outside and refrigerate. After an hour when the pastry is firm, trim the tails of the pastry with a knife, ventilate the top of the dough in a decorative pattern with a sharp pair of scissors. Leave to refrigerate. The pastry will need 2-3 coats of just the egg yolk wash before use.

Pre-heat a convection oven to 185c full fan. Place the wellington on a triple folded piece of parchment positioned in the middle of the sheet tray that is in the preheated in oven. Place the tray with the beef in the middle of the oven and bake for 10-12 minutes, rotate, and bake for 10-12 minutes longer. Once cooked, the pastry should be golden brown and the internal temperature should be about 35 – 38c depending on preference of how you like your beef cooked. Rest the beef in a warm place for 10 minutes ON A WIRE RACK then slice and serve.