Beef en croute

Takes 1hr 30min, plus resting Serves 12

INGREDIENTS 1-1.5KG BEEF FILLET 60G BUTTER 2 SHALLOTS, CHOPPED 2 GARLIC CLOVES, CRUSHED 250G CHESTNUT MUSHROOMS, FINELY CHOPPED 2TSP FRESH THYME, CHOPPED 250G MASCARPONE 2TBSP MUSTARD 160G PARMA HAM, SLICED 375G PUFF PASTRY

1 EGG, BEATEN

FOR THE SAUCE 2TBSP OLIVE OIL 350G SHALLOTS, CHOPPED

2-3 GARLIC CLOVES, CRUSHED 3TBSP TOMATO PURÉE 2TBSP BALSAMIC VINEGAR 200ML RED WINE 300ML HOT BEEF STOCK

1 Season the beef. Heat 30g of butter in a frying pan on a medium heat until it foams. Add beef and brown all over for 4-5min. Cover meat and leave to cool.

2 Melt rest of butter in pan, add shallots, cook for 1min. Add garlic, mushrooms and thyme and fry for a few min. Mix in mascarpone and mustard. Season.

3 Lay half of ham on cling film, overlapping. Spread half mushroom mix on beef, then turn it over on ham. Spread rest of mix over beef and wrap in ham, overlapping. Wrap in cling film and chill.

4 Preheat oven to 220°C/ Fan 200°C/gas 7. Roll out a third of pastry to 5mm thick and 2.5cm bigger than beef. Prick with fork. Place on baking sheet and bake for 12-15min until brown and crisp. Cool for a few min; trim to size of beef. Remove cling film and place beef on cooked pastry, brushing edges with egg.

5 Roll out remaining pastry to 25x30cm, and make 10 diagonal slashes. Cover beef under base. Brush with egg. Cook on baking sheet for 40min, rare to mediumrare; 45min, medium. Stand for 10min before serving.

6 For sauce, heat oil and fry shallots for 10min until soft. Add garlic and purée, cook for 1min. Add vinegar, bubble for 1min, then add wine. Boil for a few min, add stock and boil for 10min until reduced by a third. Serve with beef.