Calories per serving: 770 calories

Sodium: 2460 milligrams (107% of daily value)

Fat: 48 grams (62%)

Protein: 50 grams (29%)

Carbohydrates: 15 grams (9%)

• 900 gram piece of beef fillet with even thickness

• Sea salt & black pepper

• 2 tbsp of olive oil

• English mustard (to brush on fillet)

• 500 grams of wild mushrooms (stalks removed and cleaned)

• Handful of cooked chestnuts

• Flour

• 1 garlic clove (peeled and chopped)

• 1 thyme spring (leaves only)

• 8 slices of Parma ham

• 500 grams of pre-made puff pastry

• 2 egg yolks (lightly beat with 1 tbsp of water)

• 2 tbsp olive oil

• 200g beef trimmings (ask the butcher to reserve these when trimming the fillet)

• 4 large shallots, peeled and sliced

• 12 black peppercorns

• 1 bay leaf

• 1 thyme sprig

• Splash of red wine vinegar

• 1 x 750ml bottle red wine

• 750ml beef stock

• 2 frying pans

• Refrigerator

• Cling wrap

• Basting Brush

• Rolling pin

• Knives

Cooking and Prep Time: Approximately 2 hours

Serving Size: 1 fillet serves 2 people

1. Wrap the beef in a triple layer of cling film to set its shape, then chill overnight.

2. Remove the cling film, then quickly sear the beef fillet in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool.

3. Chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). Remove the duxelle from the pan and leave to cool.

4. Cut the pastry in half, place on a lightly floured surface and roll each piece into a rectangle large enough to envelop a beef fillet. Chill in the refrigerator.

5. Lay a large sheet of cling wrap on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham.

6. Season the beef fillet, then place it on top of the mushroom-covered ham. Using the cling wrap, roll the Parma ham over the beef, then roll and tie the cling wrap to get a nice, evenly thick log. Then chill for at least 30 minutes.

7. Brush the pastry with the egg wash. Remove the cling wrap from the beef, then wrap the pastry around the ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling wrap and chill for another 30 minutes.

8. Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.

9. Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil until almost completely reduced. Add the stock and bring to the boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside.

10. When you are ready to cook the beef, brush with the egg wash again, then bake at 390°F for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving.

11. Meanwhile, reheat the sauce. Serve the beef sliced, with the sauce as an accompaniment and enjoy!