Gordon Ramsay's beef Wellington

Wrap the tenderloin in a triple layer of plastic wrap to set its shape and chill overnight.

Heat a pan on high with olive oil and sear the beef quickly until brown all over, around 30 to 60 seconds, though it took longer.

Process the mixture of cremini, oyster and beech mushrooms in the food processor and finely chop.

In the same pan wipe out and reheat with more olive oil, add the mushrooms, the leaves of a sprig of thyme, freshly cracked pepper and salt.

Once the mushrooms release their juices, cook on high heat for 10 minutes until the excess moisture has evaporated and you have a mushroom pate; remove to a bowl to cool.

Season the beef by rolling it in salt and pepper on the cutting board.

Lay a large sheet of plastic wrap out and overlap four or five slices of Parma ham into a square.

Spread a layer of the duxelle over the ham, lay on the seasoned beef, snip off the string and use the plastic wrap to roll it up nice and tight, sealing the ends.

Chill for half an hour.

For the sauce, heat two tablespoons of olive oil in a pan big enough and brown seven ounces of beef trimmings.

Add four sliced shallots, 12 black peppercorns, a sprig of thyme and bay leaf and keep stirring until the shallots are golden brown.

Add a splash of red wine vinegar, scrape up the bottom and let it bubble until almost dry.

Pour in the whole bottle of red wine, scrape up again and boil until almost completely reduced.

Pour in three cups of beef stock, bring to a boil, lower the heat and gently simmer for one hour; skim the fat off the top and check the seasoning.

Unroll the chilled beef, patch any gaps in the Parma ham, and roll it up in the puff pastry, folding in the edges.

Brush all over with egg wash, cover with plastic wrap to tighten it and chill for at least 30 minutes.

Score the pastry lightly along its length with the back of a knife.

Give it one final egg wash and bake at 400 degrees Fahrenheit for 15 to 20 minutes as the book says; this one went 35 minutes.

Watch the temperature and remove around 125 degrees Fahrenheit, allowing for carryover to 125 to 130.

Rest over 10 minutes before slicing.