Ingredients

Step by step

1. Firstly, prepare the crepes. In a bowl, beat the whole egg and milk together with a small whisk, sift in the flour and salt and combine until a light batter has formed.
2. Heat half the butter in a 20cm frying pan over a medium heat, Once sizzling, add half the batter and swirl around (it will be thicker than a regular crepe). Cook until set, around 1 minute. Turn over and cook for a further 30-60 seconds. Repeat once more with the remaining butter and batter. Chill until needed.
3. Wipe out the same pan and heat the oil over a high heat. Season the beef then sear for 4 minutes, turning regularly until a light brown crust forms. Transfer to a plate to cool, then chill.
4. Sauté the shallot in the same pan over a medium heat until soft, 4-5 minutes. Add the mushrooms, thyme and garlic and continue to cook until tender, about 10 minutes. Add the Madeira and cook until all the liquid has evaporated and the mixture looks quite dry. Season, add the parsley and mix well. Spread this mushroom duxelle out on a plate, cool to room temperature, then chill. Remove the pastry from the fridge 10 minutes before assembling the wellington.
5. Cut the crepes to a size that will completely wrap around the beef, but don’t wrap it yet. Brush the chilled beef with mustard. Unroll the puff pastry, place the crepes on top then add half of the mushroom mixture, spreading it out in a thin layer. Place the beef fillet on top, followed by the remaining duxelle.
6. Wrap the crepes around the beef fillet, sealing in the duxelle and beef. Cut the pastry into the shape of a cross by cutting a square out of each corner. Tightly bring the left and right sides of pastry into the middle, slightly overlapping them. Do the same with the bottom and top sides, pressing slightly to hold the pastry down. Mould into shape. Chill until the pastry is firm (at least 30 minutes). Heat the oven to 200°C, fan 180°C, gas 6.
7. Remove the wellington from the fridge, brush with egg yolk to glaze and score the pastry decoratively. Bake in the oven for 35-50 minutes; the cooking time will vary according to the shape and thickness of your beef fillet, and also how long it has been chilled before baking. If you have a temperature probe, use it to check the internal temperature of the beef; for rare, the centre needs to reach 50°C, 60°C for medium-rare, 65°C for medium, 70°C for medium-well done, or 75°C for well done. Rest for 10 minutes before slicing and serving.
8. For the sauce, put the porcini in a heatproof bowl, add the hot stock and cover the bowl; leave to soak for 10 minutes. Meanwhile, soften the shallot in the oil in a medium pan for 6-8 minutes. Chop the soaked porcini (keeping the liquid) and add these to the pan with the tomato purée and thyme; cook for 2 minutes, stirring. Mix in the flour and cook for another minute. Add the Madeira, stirring until amalgamated and starting to thicken then add the porcini liquid (avoid adding the last bit of liquid from the bowl, as it may be gritty). Add a few shakes of Worcestershire sauce, season and simmer gently for 15 minutes. Strain before serving if you like. Serve the sauce in a warmed jug, with the thickly sliced beef wellington and vegetable accompaniments.