Peek-a-boo beef Wellington (deconstructed)

While the puff pastry is still partly frozen, cut two large circles and set them on a parchment-lined baking sheet.

Prick the pastry all over with a fork (docking) so it stays thin and crisp.

Bake at 400 for 15 minutes; press flat and flip.

Bake another 10 to 15 minutes until deep golden brown; cool completely on a rack and trim the excess if wanted.

Season the steak with kosher salt, under half a teaspoon, and black pepper; chill the pate and brie.

Heat a little olive oil and butter in a pan over medium-high, add the sliced mushrooms and a pinch of salt in an even layer; cook until the moisture comes out, they soften and start to brown, then stir a few minutes for colour.

Add thinly sliced shallots and cook a couple of minutes until translucent; heat off, stir in fresh thyme leaves, transfer to a bowl.

Heat a little clarified butter in the same pan over medium-high; sear the steak about three minutes a side, then sear the edges.

Cook to between rare and medium rare, about 120 to 125 internal; check with a thermometer.

Rest the steak on a plate loosely covered with foil four or five minutes.

Pour a little sherry wine (it can flame) and sherry vinegar into the pan; boil on medium-high about 30 seconds until reduced by about half.

Add beef bone broth, a pinch of salt and a little pepper; bring to a boil and boil about two minutes until reduced to about a quarter cup.

Reduce the heat to low and emulsify in a little cream and cold diced butter by stirring or shaking the pan.

Set the warm steak on a trimmed pastry piece; top with thin slices of pate, the mushrooms, a thin slice of truffle brie and the pan sauce.

Finish with a pinch of chives and the second pastry piece on top.