Beef Wellington with béarnaise sauce

1. Heat the olive oil and butter in a non-stick frying pan. When hot, add the beef and seal on sides. Remove from the pan, season with salt and pepper and allow to cool completely.

For the duxelle

1. In the same pan, add the butter and when hot and foaming add the shallots and cook until softened and a little golden. Add the mushrooms and cook until all the liquid evaporates.
2. Add the cream, salt and pepper and continue to gently heat until it has reduced to a thick puree. Set aside to cool completely.

To assemble

1. Pre-heat the oven to 230°C/450°F/Gas Mark 8.
2. Roll out the pastry to a rectangle 0.25cm thick. Lay the pancakes out on top, slightly overlapping.
3. Make a cut about ¾ of the way through the beef into the centre of the beef fillet and fill with the cooled duxelle mix.
4. Place the beef onto the pancakes, brush the pastry edges with a little water and roll the pastry up to enclose the beef. Place on a baking tray seam side down.  Decorate the top and brush all over with the beaten egg.
5. Place it in the oven for 10 minutes, then reduce the heat to 190°C/375°F/Gas Mark 5 and continue to cook for another 20-30 minutes, until the pastry is golden.
6. Remove from the oven to a carving board. Allow to rest for 5 minutes before cutting it into thick slices. Serve with steamed asparagus and gravy.