Beef Wellington

1 Preheat oven to 220ºC. Spray a non-stick frying pan with oil and brown beef on all sides. Place on a baking tray. Cook for 25-30 minutes or until cooked to your liking (cooking time will depend on meat thickness). Place cooked beef on a plate lined with a paper towel and cool in fridge for 20 minutes.

2 Spray frying pan again with oil and add onion. Cook over a medium heat for 5 minutes or until softened. Add mushrooms and cook over a high heat, stirring, for 3-4 minutes or until softened. Add balsamic and cook until liquid is evaporated. Stir in cornflour.

3 Reduce oven heat to 200ºC. Place 1 pastry sheet on a clean bench top. Brush with egg. Spread half the mushroom mixture over pastry in the shape and size of the beef. Top with beef, spoon over the remaining mushroom mixture and cut out another piece of pastry to form a parcel. Brush with egg on the side facing beef.

4 Brush edges of pastry with egg and seal well. Place on baking tray. Brush top of parcel with egg and sprinkle with poppy seeds. Bake for 20 minutes or until pastry is golden and cooked. Rest beef Wellington for 15 minutes before slicing.

5 To make mash, cook potatoes until tender and mash with 1/2 cup trim milk.

6 To serve, cut beef in thick slices and serve with steamed beans and mash.