Truffle & Mushroom Beef Wellington - Filippo Berio

Ingredients

• 50g dried porcini mushrooms
• 750g chestnut mushrooms
• 4 tbsp Filippo Berio Classico Olive Oil
• 1/2 tsp salt
• 2 cloves garlic, roughly chopped
• Few sprigs fresh thyme
• 190g jar Filippo Berio Truffle Pesto
• 300ml boiling water
• Black pepper, for seasoning
• 750g fillet beef, preferably from the middle of the fillet, well trimmed
• 6 slices prosciutto
• 500g pack puff pastry
• Plain flour, for dusting
• 1 egg, beaten, to glaze
• 200ml full-bodied red wine
• 300ml good-quality beef stock
• 1 tsp cornflour
• 2 tbsp cold water