Method

• Soak the dried mushrooms in boiling water for 15 minutes. Place the soaked mushrooms and button mushrooms in a food processor and pulse until finely chopped.

Heat half the oil and sauté the onion and garlic until soft. Stir in the mushrooms and cook over a low heat for 30 minutes – until excess liquid has reduced. Season with sea salt and freshly ground black pepper and set aside to cool.

Season the fillet portions and brown them in a large frying pan with the remaining olive oil. Set aside to cool.

Place the puff pastry onto some floured plastic wrap, and roll out to increase the size slightly. Cut into four squares to fit the steaks. On each square, lay out the ham in an even layer and spread with a thin layer of mushroom mixture. Top with a piece of fillet, cut side down, and place some more mushroom mixture on the top and on the sides of each one. Sprinkle with some chopped sage.

Tuck in the sides of the pastry and roll up. Wrap the Wellingtons tightly in plastic wrap and allow to rest in the fridge for 1 hour. Remove from the fridge 15 minutes before baking to allow them to come back to room temperature.

Preheat the oven to 200 °C. Unwrap the Wellingtons and brush the pastry with beaten egg. Place the Wellingtons on a greased baking tray (or use baking paper or a silicon mat) and bake for about 20 minutes.

Rest for 10 minutes before cutting into slices.

Wilt the spinach in a large frying pan with a drizzle of olive oil. Season to taste.

Serve the Wellingtons with the wilted baby spinach and Dijon mustard.