Beef Wellington with Red Wine Jus, Sesame Asparagus & Honey Carrots

1. Tie eye fillet with kitchen string to help keep shape and season
2. Seal fillet in hot fry pan on all sides
3. Spread fillet all over with combined Dijon & English Mustards
4. Process mushrooms in food processor until fine but not mush
5. Dry fry Mushrooms with generous amount of freshly ground black pepper, add spinach & wilt
6. Lay Prosciutto out over lapping on a large piece of cling wrap
7. Spread spinach and mushrooms over prosciutto, remove string from fillet
8. Place fillet across prosciutto and roll to encase fillet, roll up tightly in cling film
9. Place in fridge for approx 20 minutes
10. Brush pastry with egg white and then roll fillet in pastry, seal with egg white
11. Keep fillet in refrigerator till ready to bake
12. Before baking pre heat oven to 180 degrees and brush pastry with egg yolk
13. Bake till pastry is golden brown, approx 30 mins

Red Wine Jus

1. Using the pan that fillet was sealed in, add the butter and melt
2. Add vegetables and brown
3. Deglaze pan with red wine
4. Cook over high heat until reduced by half
5. Strain sauce into pot and discard vegies
6. Just before serving whisk in chilled butter, a small knob at a time and whisk over high heat until glossy

Honeyed Baby Carrots

1. Steam or Microwave carrots until tender
2. Prior to serving toss in honey & butter

Sesame Asparagus

1. Microwave asparagus till just tender – refresh in iced water and drain
2. Just before serving warm asparagus in pan with olive oil, toss in sesame oil and seeds