Method

1. First, make the herb pancakes. Sift the flour into a bowl, then add in the egg, salt and freshly ground pepper, parsley, thyme, celery leaves and milk.

2. Whisk together to make a smooth batter, then stir in the melted butter.

3. Heat a little butter in a heavy-based frying pan. Add in a ladleful of batter, tilting the pan to spread the batter evenly around the pan.

4. Fry the pancake until set and golden underneath, then turn and fry briefly.

5. Remove the pancake from the pan and repeat the process until all the batter has been used up.

6. Season the beef with salt and freshly ground pepper.

7. Heat the butter and vegetable in a large frying pan. Add in the beef and fry over a high heat until browned on all sides.

8. Remove the beef and set aside.

9. Add the shiitake mushrooms to the pan and fry gently until just cooked.

10. Mix together the fried mushrooms and the pate, forming a paste.

11. Spread a little of the mushroom mixture evenly over each pancake. Chill the pancakes until needed.

12. Roll out the puff pastry into a large rectangle (large enough to wrap around the beef), reserving any trimmings for decoration

13. Rest the puff pastry in the refrigerator for 15 minutes.

14. Preheat the oven to 220ºC/gas 7.

15. Egg wash the edges of the puff pastry rectangle.

16. Layer the pancakes across the centre of the puff pastry rectangle, pate side-up.

17. Place the beef in the centre of the pancakes, wrapping the pancakes up over the meat.

18. Roll the pastry around the meat, sealing the edges well and using more egg wash where required.

19. Decorate the top of the Beef Wellington with any pastry trimmings and place on a greased baking sheet.

20. Bake the Beef Wellington in the over, allowing 30-35 minutes for medium rare meat and 40-45 minutes for medium well done meat.

21. Allow to stand and rest for 10 minutes before serving.