Mini Festive Fillet Steak Beef Wellingtons

While your steaks rest, chop the mushrooms as finely as you can. Halve, peel and finely chop the shallot into small pieces. Return the (now empty) frying pan to medium-high heat.

Once hot, add the mushroom, shallot and dried thyme to the pan and cook, stirring occasionally until browned and all the moisture from the mushrooms has cooked off, 7-8 mins. Season with salt and pepper.

Once cooked, transfer to a plate lined with kitchen paper and set aside to cool. 

While the mushrooms are frying, chop the potatoes into 2cm chunks (no need to peel). Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the potatoes onto one side of a large baking tray. Add the carrots onto the other side. Drizzle both with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

Roast on the middle shelf until golden, 30-40 mins. Turn halfway through and drizzle the honey (see pantry for amount) over the carrots.

Meanwhile, trim the Brussels sprouts and halve through the root. Cut the puff pastry (see ingredients for amount) into equal-sized rectangles (2 per person).

Once the mushrooms and steaks have cooled, crack the egg (see pantry for amount) into a medium bowl and whisk. 

Pat the seared steaks dry with a paper towel and brush over the Dijon mustard. Place your steaks in the centre of two of the pastry rectangles. Top with the mushrooms. Dampen the edges with a little water.

Gently lay the remaining pastry rectangles on top of each Wellington and enclose the pastry around the steaks, ensuring the pastry sticks directly onto the steaks tightly.

Gently press the edges down with the back of a fork to seal the Wellingtons. Using a sharp knife, cut a 1cm border around the steak to remove the excess pastry. Brush the Wellingtons with the beaten egg.

Carefully transfer the Wellingtons to a lined baking tray. Bake on the top shelf of your oven until the pastry is golden, 20-25 mins. 

In the meantime, wipe out the pan used for the mushroom filling.

Pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 10-12 mins. Set aside and cover to keep warm.