Stanley’s Wellington Warmer

Preheat the oven to 220°C (200°C in a fan oven)/Gas mark 7.

Heat the oil and half the butter in a frying pan over a high heat. Season the meat, add to the pan and brown on all sides. Remove from the pan and set aside.

Add the remaining butter to the pan, add the sliced mushrooms and cook over a medium heat for 2-3 minutes. Set aside to cool.

Unroll the pastry sheet with the shorter edge in front of you. Spread the pate over the pastry, leaving a 2 ½ cm clean edge at the top and bottom. Scatter the mushrooms and herbs over the pate and season.

Brush the clean pastry edges with the beaten egg. Lay the fillet in the middle of the pastry sheet, bring the end of the pastry nearest to you; over the beef and bring the top section of pastry over the top. Roll up firmly, sealing the edges and turn the Wellington over so the seam is underneath.

Transfer the parcel to a baking tray, brush with beaten egg and place in a preheated oven for 20 minutes.

Reduce the temperature to 200C (180C fan oven) Gas 6. For rare beef cook for an additional 20 minutes, for medium cook for 30 minutes and for well done cook for an additional 40 minutes.

Remove from the oven and allow to rest for 10 minutes before slicing and serving.