Budget beef Wellington with koji-cured eye round and red miso puff pastry

Even the roast out into a rounder shape.

Coat it all over in a 50-50 mixture of kosher salt and ground koji rice and brush it down with equal parts soy sauce and fish sauce.

Leave uncovered in the fridge two days, then rinse off all the koji; it dries out and changes colour. Trim any remaining fat cap round.

Sous vide at 130 degrees Fahrenheit for 24 hours, to tenderize and gel the muscle fibres.

For the butter square, mix 450 g salted butter with about half a cup of flour and two tablespoons of red miso in a stand mixer until smooth and evenly incorporated.

Coax it into an eight to ten inch square and refrigerate at least 30 minutes, an hour if possible, until firm but not rock hard.

For the lean dough, break four tablespoons of cold butter into flakes through 510 g of all-purpose flour with a teaspoon and a half of kosher salt.

Add 284 g of ice cold water and form a rough dough with no dry flour remaining, shaped to roughly the size of the butter square; refrigerate 30 minutes to one hour.

Roll the lean dough out to about 14 by 14 inches. The butter should bend rather than break.

Set the butter square in the centre, fold the corners in tight and pinch the seam, keeping any errant flour off so the dough sticks to the butter.

Roll out to about twice as long as wide and fold into thirds like a letter; repeat for a second turn, giving three layers of butter. Never stretch the dough, and get it back in the fridge the moment it feels warm or sticky.

Rest 20 minutes in the fridge, do another pair of turns, rest another 20, then the final two turns — six turns in total, which he counts as 81 layers after four and 243 after the fifth fold.

Rest the finished miso puff pastry overnight in the fridge. Like pasta dough it starts to oxidize in as little as 48 hours, going grey, slimy or speckled.

Cool fast in an ice bath, then in the fridge overnight.

Make the duxelles as before, with a 50-50 mix of cremini and shiitake, four tablespoons of unsalted butter, two large minced shallots, four crushed garlic cloves and a hefty pinch of salt; cook the mushrooms down, deglaze, flame with cognac, add heavy cream and herbs, season with salt and pepper, and add half a teaspoon each of anchovy paste and marmite.

Sear the sous vide roast in smoking oil until nicely browned all over, then return it to the fridge for a 45 minute rest, back down to fridge temperature.

Roll the puff out and trim it to a rectangle, insulate with a sheet of parchment and chill.

Shingle the prosciutto, spread the duxelles and roll the roast up tight; chill about 30 minutes.

Brush the inside of the puff lightly, wrap the parcel, pull it taut, cut along the overlap and pinch and press the seam so the bottom does not blow out; chill.

Cut decorative shapes with cookie cutters instead of a lattice, brush the Wellington with egg and lay them on.

Bake; he says the shapes fell off and it looked a little melted but not bad.

Rest and slice; he says it should cut with a butter knife, and that it tastes slightly dry aged with the same consistency as the filet.