Beef Wellington with a summer salad

Method

1. For the crepes: combine the flour, eggs and milk in a bowl with a pinch of salt and pepper. Whisk until there are no lumps.

2. Heat a crepe pan and grease with butter. Pour in a little of the crepe mixture to make a thin crepe and cook on both sides. Remove and put on a cooling rack. Repeat until all the mixture is used. Set the crepes aside until needed.

3. Season the fillet with salt and freshly ground black pepper. Heat a heavy-based pan until hot and add a film of oil. Add the fillet and cook for about 8-10 minutes, until sealed and coloured on all sides. Remove from the pan.

4. Melt the butter in the pan, then add the mushrooms and fry gently until golden brown. Remove from the pan and chop finely.

5. Add the shallots and garlic to the pan and cook until soft. Add the chopped mushrooms and cook quickly to reduce the moisture.

6. Add the Madeira and reduce, then add the cream and reduce until almost dry. Season with salt and freshly ground pepper and leave to one side.

7. Roll the beef in the mushroom mixture, and then wrap with spinach.

8. Lay out the crepes in overlapping layers and carefully wrap the crepes around the spinach-covered beef. Wrap the whole thing in cling-film, tie at both ends and leave to rest in the fridge.

9. Preheat the oven to 180C/gas 4.

10. Roll out the puff pastry, leaving a slight overlap.

11. Remove the beef from the cling-film, put it on one side of the pastry, and roll it up.

12. Seal all sides with egg yolk and brush remaining egg yolk over the outside.

13. Put the pastry-wrapped beef on a baking tray and bake for 16 minutes.

14. Remove from the oven and leave to rest.

15. For the summer salad: using either a mandolin or a swivel peeler, slice the courgette and celery lengthways into paper-thin slices. Refresh in a bowl of iced cold water.

16. Put the peas into a bowl, add the courgette and season with salt.

17. Add the celery and basil leaves and a good dash of olive oil. Season to taste.

18. To serve, cut the beef wellington into slices and serve with the summer salad.