Valentines Special : Beef Wellington

Having some problems with images. But here is shopping list and Step by Step and pictures are on @jamiesrecipe Twitter.com/jamiesrecipe.

Feeds 2/4

Shopping List :

750g Fillet Steak. Tail end is best.
100g Chestnut Mushroom
1 sprig Fresh Thyme
1 hefty Knob Butter
1 Large glass white Wine
Puff Pastry
6 slices Prosciutto
Asparagus
2 egg yolks.

Step By Step.

Preheat oven 200c

1. Finely Chop all your Mushrooms. We want this to be like breadcrumbs. Don't  food process as a slurry has no texture.
2. Heat a pan, Add large knob of butter and pour in your Mushroom. Cook off for a few minuets, Then add your Wine and Thyme and reduce down so it is thick. You can remove from heat to cool when your happy with it!
3. Heavily season your Beef, rub a little olive oil into the fillet. In a hot pan seal the beef. Takes seconds on each side. Re season and pop in the oven untill it is cooked rare. Around 15 mins.
4. On Cling film overlap 6 pieces prosciutto
5. Slap the beef on the middle.
6. Cover with mushroom
7. Using one side of the cling film, hold the top of the fillet and pull upwards around, tight. Then overlap the other side and turn so it is sitting on the join. Pop in the fridge untill you need it.
8. Roll two large squares of Puff Pastry.
9. Make an egg wash, 2 large egg yolks, 1 Tea spoon water
10. Remove clingfilm and pop beef in middle of bottom layer.
11. Paint egg wash on the bottom layer where the joins are going to occur. So around the beef.
12. As tight as you can in one confident motion drape over the top layer.
13. Fiddle around with it getting it tight. This is very important. Trim off any excess pastry. Use a fork and do indents around the join.
14. Finely score the top of the beef making a pattern, 3 will do if you don't want to risk it.
15. Eggwash the whole thing and Cook on the middle of the oven untill the pastry looks perfect.