Beef Wellington (after Gordon Ramsay)

Chill the filet overnight wrapped tightly in plastic wrap, as evenly shaped as possible, so it sets.

Sear in olive oil in a very hot frying pan, tilting the pan to brown the sides; brush all over with mustard. Season with salt and pepper.

Rinse the mushrooms and pat dry gently; blitz with a clove of chopped garlic and the leaves from one sprig of thyme.

Cook the blitzed mushrooms in a hot dry skillet about 10 minutes until the moisture evaporates (duxelle).

Lay parma ham on cling wrap, add a touch of pepper, spread the mushrooms over leaving about an inch top and bottom, and set the beef on top.

Wrap tightly into a cylinder, sealing the ends; chill in the fridge to firm up.

Unwrap onto pre-made puff pastry, brush egg white around the beef, roll the pastry to cover it, and chill five minutes.

Glaze all over with egg wash, score the top with a knife and sprinkle a little salt.

Bake in a preheated 200 degrees Celsius oven for 20 to 25 minutes until golden and cooked through, pink inside.