Beef Wellington - Raymond Blanc OBE

Ingredients

• 1 White onion, finely-chopped
• 1 Sprig of thyme
• 1 leaf Bay
• 30g Unsalted butter
• 2 pinches Sea salt
• 2 pinches Pepper, ground black
• 2 cloves Garlic, finely-chopped
• 500g Flat mushrooms, chopped finely in a food processor
• 2g Flat leaf parsley, finely-chopped
• 2g Tarragon leaves, finely-chopped
• 1kg Beef fillet
• 30ml Vegetable oil
• 6 slices Parma ham
• 500g Puff pastry, all butter, rolled to 15cm x 30cm and ½ cm thick
• 2 Egg yolks
• 1 pinch Salt