|Button mushrooms||500 Gram, stalks removed and finely chopped|
|Olive oil||1 Tablespoon|
|Beef fillet||600 Gram|
|English mustard||1 Tablespoon|
|Puff pastry||500 Gram|
|Parma ham slice||3|
|Egg yolk||1 , beaten|
|For herb crepes|
|Butter||1⁄2 Teaspoon, melted|
1. In a bowl, whisk flour, egg and milk with a pinch of salt to a smooth batter.
2. Stir in the herbs and some seasoning
3. Pour into a jug and leave to rest.
4. Stir the melted butter into the crepe batter.
5. Heat a 7 inch crepe pan and lightly grease with oil
6. Pour in enough batter to make a thin layer on the base of the pan.
7. Cook until base is dry, flip and cook on the other side.
8. Remove on to a kitchen towel.
9. Repeat with the rest of the batter.
10. Choose the thinnest crepes for the recipe.
11. Heat the oven to 200 degree C
12. In a skillet, heat oil.
13. Sauté mushrooms until moisture has evaporated.
14. Add thyme and seasoning.
15. Take off the heat and allow to cool.
16. In a large skillet, heat oil over high flame.
17. Sear the beef on both sides.
18. Brush with mustard, season and allow to cool.
19. On a large sheet of cling film, slightly overlap two crepes.
20. Make a layer of Parma ham.
21. Spread the mushroom mixture over the ham.
22. Place the beef in the centre.
23. Roll the clingfilm up, taking the crepe with it.
24. Wrap the beef completely into a nice neat log.
25. Chill the refrigerator if you want to serving it later.
26. Roll out the pastry on a floured work surface.
27. Wrap the beef parcel in the pastry, tucking the ends under.
28. Trim the ends to neaten the parcel.
29. Brush pastry with egg, score across the top chill for 20 minutes.
30. Bake the Wellington for 25 minutes. Check doneness with a skewer or a meat
31. Remove from the oven and rest for 20 minutes before carving.
32. Slice and arrange on a platter.
33. Serve with gravy and mustards.
34. Accompany with potatoes and a green salad.