Beef wellington with spinach and chestnut mushrooms - delicious. magazine

Ingredients

• Olive oil for frying
• 850-900g whole piece British beef fillet (taken from the middle to the thicker end), at room temperature
• 1 1⁄2 tbsp creamed horseradish
• 1 1⁄2 tbsp English mustard
• 30g unsalted butter
• 100g cooked, peeled chestnuts (we used Merchant Gourmet whole chestnuts, available from large supermarkets and good delis), finely chopped
• 250g chestnut mushrooms, very finely chopped (use a food processor if you have one)
• 1 tbsp brandy (optional)
• 6 fresh sage leaves, finely chopped
• 50g fresh breadcrumbs
• 200g bag spinach, wilted (see bottom left), squeezed dry and chopped
• 4 medium free-range eggs
• 3 tbsp whole milk
• 1 tbsp soy sauce to glaze
• 500g block all-butter puff pastry (take out of the fridge 15 minutes before rolling)
• Plain flour to dust
• You’ll also need…
• Baking tray lined with non-stick compostable baking paper; 20cm non-stick frying pan
• Useful to have…
• Digital probe thermometer