Showstopper beef Wellington

Tightly wrap the beef fillet in clingwrap and chill for 1 hour. Remove from the fridge and allow to come to room temperature.

Remove the clingwrap and season the meat. Heat 1 T olive oil in a cast-iron pan over a high heat until smoking hot, then quickly sear the meat on all sides. Allow to cool completely.

Fry the mushrooms and thyme in the remaining oil for 10 minutes, or until any liquid has completely evaporated. Season to taste and allow to cool.

Preheat the oven to 200°C. Place the pastry on a lightly floured surface, then roll= out into a rectangle large enough to encase the beef fillet.

Place a layer of prosciutto in the middle of the pastry, overlapping the slices slightly, then spread the onion marmalade over the prosciutto. Leave a border of pastry around the edges.

Spread a layer of cooled mushrooms over the marmalade, then place the cold fillet on top of the mushrooms.

Mix the egg and water and lightly brush the edges of the pastry, then wrap the pastry around the fillet and place on a baking tray lined with baking paper, making sure that the seal is on the bottom of the parcel.

Trim the excess pastry and use the off-cuts to decorate the top of the pie, securing with more beaten egg-and-water mixture.

Chill the pie for 30 minutes, then brush all over with the egg and water and bake for 15–20 minutes, until golden brown and puffeed.

Remove from the oven and rest for 10 minutes before carving. Serve with mustard.

Cook's note: Home-made puff pastry comes together quite easily, but I’m also all for keeping the readymade version in my freezer as a convenient time-saver.