Jamie Oliver's beef Wellington

Season the cutting board with salt, pepper and a little rosemary and roll the tenderloin in it to coat.

Finely chop the red onion and garlic, and very finely chop the mushrooms, then combine; this took around 20 minutes by hand.

Sear the beef in a lug of olive oil in a cast iron skillet over high heat, four minutes in total, for a nice brown crust all over, keeping the string on.

Wipe out the pan, return to medium heat with a pat of butter and another lug of oil, a sprig of rosemary, the mushrooms and vegetables and two more sprigs of rosemary leaves.

Stir regularly and cook down until soft and starting to caramelize, around 15 minutes.

Add the cleaned chicken liver and a tablespoon of Worcestershire sauce and cook another few minutes.

Tip everything onto the board, drizzle over half a teaspoon of truffle oil and chop to a rustic spreadable consistency; season to perfection.

Stir in three quarters of an ounce of breadcrumbs, which absorb the juices the beef will expel.

Flour the surface and roll the puff pastry to 12 by 16 inches.

Spread the mushroom pate over the pastry leaving a two inch border and brush the edges with egg wash.

Lay the beef along one of the longer edges and wrap the pastry snugly around it, rolling it over.

Press the edges with a fork, transfer to a baking dish and brush all over with egg wash.

Heat the dish on the stove for a couple of minutes to crisp up the base, watching that the parchment paper does not burn.

Bake at 450 degrees for 40 minutes on the bottom rack; the meat should be blushing and juicy.

For the gravy, put two roughly chopped onions in a sauce pan with a lug of olive oil and the leaves of four sprigs of thyme over medium heat, stirring.

Pull at an internal temperature of 125 degrees Fahrenheit.

After about 20 minutes with the onions, stir in a heaping teaspoon of blackcurrant jam until shiny and quite dark.

Add one third cup of Madeira wine, set a match to it to flambe, and cook the alcohol off.

Stir in a heaping teaspoon of English mustard and two heaping tablespoons of flour.

Gradually add two and a half cups of hot beef broth and simmer to a consistency that coats the back of a spoon; season with salt.

Blend with an immersion blender and pass through a sieve.

Rest the wellington around five minutes, then slice three quarters of an inch thick and drizzle with the gravy.