Beef Wellington with Brie & Mushroom and Chocolate Lava Cake for Dessert

Preheat the oven to 200°C. Add mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed. Pick parsley leaves (discarding stems) and roughly chop. Melt 1 tbsp butter in a microwave in 10 second intervals (for brushing pastry in Step 4). Trim green beans and blanch in boiling water for 4 minutes.

Heat pan over medium high. Pat beef dry with paper towel and cut into 2 steaks. Drizzle with olive oil and season with salt and pepper. Add steak to the pan, searing on one side until well browned, 1-2 minutes. Turn and brown the other side. Quickly sear along the sides, using tongs to turn, about another 1 minute per side. Remove from pan and set aside.

Heat 1 tbsp butter (in the same pan) over medium heat. As the butter starts to foam, add the mushrooms, shallot and garlic mix. Cook, stirring occasionally, until the mix is very soft and fragrant, 8-10 minutes or until the pan is mostly dry. Add some parsley, season with salt and pepper to taste and set aside in a bowl. Wipe out the pan.

Brush filo with melted butter. Set 2nd sheet at an angle to first, brush with butter. Repeat, making 4 layers. Place fillet in the centre. Top with slice of brie and 2 tbsp of mushroom filling. Gather edges of the pastry together and pinch closed. Brush the pastry with butter. Repeat with remaining fillet. Place on baking tray and bake for 17-20 minutes.

Tip! Carefully unroll the pastry and cut in half. Cover with some damp sheets of paper towel to stop it drying out. See video here ypla.it/wellington

Heat the same pan over high heat. Add olive oil, asparagus and cherry tomatoes. Cook 2-3 minutes, until turning bright green and tomatoes blister. Add green beans and cook another 1-2 minute. Remove from heat, season with salt and pepper. In a bowl, combine sherry vinegar, 1 Tbsp olive oil and add rocket. Toss well to combine.

Tip! Use enough oil to cover base of the pan. Use extra virgin for the dressing if you have it.

Divide the rocket, asparagus and cherry tomatoes between plates. Serve with beef wellington and garnish with any remaining parsley. To make dessert, place the chocolate fondant on a microwave safe plate and cook on high for 30 seconds - 1 minutes. Serve with a dollop of thickened cream.

Tip! For extra effect, we cut our parcels in half to see the oozy goodness of the filling.

Preheat the oven to 200°C. Add mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed. Pick parsley leaves (discarding stems) and roughly chop. Melt 1 tbsp butter in a microwave in 10 second intervals (for brushing pastry in Step 4). Trim green beans and blanch in boiling water for 4 minutes.

Heat pan over medium high. Pat beef dry with paper towel and cut into 2 steaks. Drizzle with olive oil and season with salt and pepper. Add steak to the pan, searing on one side until well browned, 1-2 minutes. Turn and brown the other side. Quickly sear along the sides, using tongs to turn, about another 1 minute per side. Remove from pan and set aside.

Heat 1 tbsp butter (in the same pan) over medium heat. As the butter starts to foam, add the mushrooms, shallot and garlic mix. Cook, stirring occasionally, until the mix is very soft and fragrant, 8-10 minutes or until the pan is mostly dry. Add some parsley, season with salt and pepper to taste and set aside in a bowl. Wipe out the pan.

Brush filo with melted butter. Set 2nd sheet at an angle to first, brush with butter. Repeat, making 4 layers. Place fillet in the centre. Top with slice of brie and 2 tbsp of mushroom filling. Gather edges of the pastry together and pinch closed. Brush the pastry with butter. Repeat with remaining fillet. Place on baking tray and bake for 17-20 minutes.

Tip! Carefully unroll the pastry and cut in half. Cover with some damp sheets of paper towel to stop it drying out. See video here ypla.it/wellington

Heat the same pan over high heat. Add olive oil, asparagus and cherry tomatoes. Cook 2-3 minutes, until turning bright green and tomatoes blister. Add green beans and cook another 1-2 minute. Remove from heat, season with salt and pepper. In a bowl, combine sherry vinegar, 1 Tbsp olive oil and add rocket. Toss well to combine.

Tip! Use enough oil to cover base of the pan. Use extra virgin for the dressing if you have it.

Divide the rocket, asparagus and cherry tomatoes between plates. Serve with beef wellington and garnish with any remaining parsley. To make dessert, place the chocolate fondant on a microwave safe plate and cook on high for 30 seconds - 1 minutes. Serve with a dollop of thickened cream.

Tip! For extra effect, we cut our parcels in half to see the oozy goodness of the filling.