Beef Wellington Recipe

Ingredients

• RED WINE SAUCE:
• 2 (2 to 3-pound) beef fillets
• Olive oil, for frying
• 1 pound mixture of wild mushrooms, cleaned
• 1 thyme sprig, leaves only
• 1 pound puff pastry
• 8 slices Parma ham
• 2 egg yolks, beaten with 1 tablespoon water and a pinch of salt
• Sea salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1/2 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 red wine vinegar
• 1 (750-ml) bottle red wine
• 750ml beef stock