Beef Wellingtonwith Red Wine Jus

1. 1

   Sear the 1 kg beef fillet in a hot pan for 1–2 minutes per side until golden, then let it cool and brush with mustard.

Duxelles

2. 2

   Soften the diced shallots in butter and truffle oil, add the finely chopped mushrooms, chopped chestnuts, thyme, rosemary and garlic, and cook over medium heat until the mixture is completely dry; cool.

Spinach crêpes

3. 3

   Blanch the spinach, shock in ice water, blend with milk, whisk into the eggs and flour, then cook four thin crêpes in a lightly buttered pan; cool the crêpes.

Assemble

4. 4

   Lay the cooled crêpes on cling film, overlap with the prosciutto slices, spread a 0.5 cm layer of duxelles, place the beef on top, roll tightly, and chill the roll.

5. 5

   Wrap the chilled roll in puff pastry, add a lattice top, brush with the beaten egg, and decorate with thyme sprigs.

6. 6

   Bake at 400°F for 30 minutes, then rest for 15 minutes before slicing into 1.5‑inch portions.

Red wine jus

7. 7

   Roast the beef bones, marrow bones, beef offcuts and shallots at 425°F for 30 minutes; transfer to a saucepan, add red wine, bring to a boil, then add water, thyme, rosemary, bay leaves and peppercorns, and simmer for 3–4 hours; strain and reduce until silky, seasoning to taste.

8. 8

   Serve the Wellington slices with the red wine jus drizzled over them.