Preparation steps 1 Take the beef fillet out of the fridge 30 min before searing. 2 Tie the fillet with string to give it an even shape. 3 Season the fillet with salt and pepper. 4 Heat the oil in a large frying pan over very high heat. 5 Sear the fillet for 1 min on each side, ends included. 6 Remove the string. 7 Brush the hot fillet with mustard. 8 Leave the fillet to cool. 9 Chop the mushrooms very finely. 10 Finely chop the shallots. 11 Chop the garlic. 12 Melt the butter in the pan. 13 Fry the shallots and garlic for 2 min. 14 Add the mushrooms and the thyme leaves. 15 Cook the duxelles for 15 min over medium heat until dry. 16 Season with salt and pepper and leave the duxelles to cool. 17 Spread a large sheet of cling film on the worktop. 18 Lay the cured ham slices on it, overlapping them. 19 Spread the duxelles over the ham. 20 Place the fillet at the edge of the ham. 21 Roll the fillet up in the ham and duxelles, tightening with the film. 22 Twist the ends of the film like a sweet wrapper. 23 Chill the roll for 20 min to firm it up. 24 Preheat the oven to 210 °C. 25 Unroll the puff pastry onto a tray lined with baking paper. 26 Remove the film and place the roll in the centre of the pastry. 27 Beat the eggs. 28 Brush the edges of the pastry with beaten egg. 29 Wrap the fillet in the pastry with the seam underneath. 30 Trim the excess pastry at the ends. 31 Fold the ends over and pinch them to seal. 32 Brush the whole surface with beaten egg. 33 Score a criss-cross pattern on the pastry with the back of a knife. 34 Chill for 10 min. 35 Bake for 30 to 35 min, until the core reaches 52 °C for pink meat. 36 While it bakes, top and tail the green beans. 37 Cook the green beans for 8 min in a large pan of boiling salted water. 38 Rest the Wellington for 10 min before slicing. 39 Serve in thick slices with the green beans. 