The Ultimate Beef Wellington Recipe | Food Network UK

Ingredients

• 750g white button mushrooms
• 2 shallots, peeled and roughly chopped
• 4 cloves garlic, peeled and roughly chopped
• 2 sprigs fresh thyme, leaves only
• 2 tbsp unsalted butter
• 30ml extra-virgin olive oil
• Salt
• freshly ground black pepper
• 1.5kg centre cut beef tenderloin (fillet), trimmed
• Extra-virgin olive oil
• 12 thin slices prosciutto
• 6 sprigs of fresh thyme, leaves only
• 2 tbsps dijon mustard
• Flour, for rolling out puff pastry
• 500g puff pastry, thawed if using frozen
• 2 large eggs, lightly beaten
• 1/2 tsp coarse sea salt
• Minced chives, for garnish
• Green peppercorn sauce, recipe follows
• Roasted fingerling potatoes
• Warm wilted winter greens
• 30ml olive oil
• 2 shallots, sliced
• 2 cloves garlic, peeled and smashed
• 3 sprigs fresh thyme, leaves only
• 250ml brandy
• 1 beef stock cube
• 500ml cream
• 2 tbsps grainy mustard
• 75g green peppercorns in brine, drained, brine reserved