Beef Wellington - Bluff Meat Supply

Ingredients

• 2 x 400g beef fillets
• Olive oil, for frying
• 500g mixture of wild mushrooms, cleaned
• 1 thyme sprig, leaves only
• 500g puff pastry
• 8 slices of Parma ham
• 2 egg yolks, beaten with 1 tbsp water and a pinch of salt
• Sea salt and freshly ground black pepper
• 2 tbsp olive oil
• 200g beef trimmings (ask the butcher to reserve these when trimming the fillet)
• 4 large shallots, peeled and sliced
• 12 black peppercorns
• 1 bay leaf
• 1 thyme sprig
• Splash of red wine vinegar
• 1 x 750ml bottle red wine
• 750ml beef stock