Beef Wellington, Grilled Asparagus, Beef Dripping Potatoes (Serves 8).
Seasoned beef and sear in a hot pan then allow to cool. Next make the duxelle. Cook the mushrooms and the shallot in the butter with the thyme. Once reduced, add the Worcestershire, combine and remove from the heat and add the cheese and breadcrumbs. Allow to cool. Roll out the puff pastry. Cover a separate sheet of cling film with the prosciutto, then cover this with the duxelle. Place the fillet in the centre and use the cling film to help roll tightly into place. Remove the cling film and place onto the puff pastry. Brush the pastry with some beaten egg wash and decorate as desired. Bake in hot oven 200ºC for 30 minutes then allow to rest for 10 minutes.
Boil peeled potato for 5 minutes, remove from the water and allow to cool. Place in a deep oven tray with beef dripping, season and roast for 30 minutes.
For the asparagus-toss in the oil and butter season cook in hot oven for 5-8 minutes.