Beef Wellington

Preheat oven to 220 ºC. Grease a baking sheet.
1. Trim any fat from fillet, Heat olive oil in a frying pan, brown fillet on all sides – 5 minutes for rare, 10 minutes for medium and 15 minutes for well done. Remove and cool.
2. Place mushrooms and onions in a blender. Process until smooth. Add to meat juices in pan, fry for 5 minutes. Stir in breadcrumbs, parsley, salt and pepper.
3. Roll out pastry on a lightly floured surface. Trim to a 40 x 45 cm rectangle using a sharp knife.
4. Spoon a little of the mushroom and onion mixture down the centre of the pastry. Place fillet on top.
5. Spoon the remaining mushroom and onion mixture over the top and sides of fillet.
6. Brush the edges of pastry with egg yolk. Fold pastry over like a parcel to enclose the fillet. Press the edges together to seal well. Trim excess pastry.
7. Place beef parcel, joined side down, onto a baking sheet. Brush top with egg yolk, garnish with pastry trimming. Brush trimmings with egg yolk.
8. Bake for 30 minutes. Cover with foil if it browns too quickly.
Serve with ratatouille (see recipe).