Beef Wellington with a twist

Method

On a lightly floured surface, unroll one sheet of pastry and cut a rectangle that measures 5cm (2in) wider on all sides than the beef. Keep trimmings. Transfer rectangle to a baking sheet, prick all over with a fork, cover with clingfilm and chill for 15min.

Preheat the oven to 200°C (180°C fan) mark 6. Heat 1tbsp oil in a large pan over a high heat. Fry the mushrooms until cooked through. Drain in a sieve set over a bowl and set aside. Season beef. In the same pan, heat remaining oil and brown the beef for 2-3min on all sides. Set aside.

Remove clingfilm from pastry and cook for 12-15min until golden. Push down the pastry gently with the back of a spoon if it has risen too much.

Mix together the cooled mushrooms, sun-dried tomatoes, parsley, mustard, breadcrumbs and one beaten egg.

Lay out a sheet of clingfilm on a board, then arrange the pancetta slices on top, side by side, overlapping slightly. Spread over the mushroom mix. Put the beef on top and, using the clingfilm to hold it all together, wrap the pancetta round as far as it will go. Carefully put the meat on top of the cooked pastry, with any uncovered beef at the base. Remove the clingfilm.

Roll out the remaining pastry sheet until large enough to cover the meat plus a 3cm (1¼in) overlap all round. Brush the edges of the uncooked pastry with water, then flip over and cover the meat with the raw pastry, tucking pastry edges under the cooked pastry base to seal. Decorate with pastry trimmings. Beat remaining egg and brush over pastry.

Cook for 30-35min until golden, then rest for 5min. Serve with seasonal veg.

Freeze ahead

Complete the recipe to the end of step 6. Cool. Wrap the beef, still on the baking sheet, entirely in clingfilm and freeze for up to three months. To serve, defrost overnight in the fridge. Complete recipe.