Loaded beef Wellington

To blanch the spinach, bring a pot of water to a boil, then add the spinach for 30 seconds to 1 minute. Remove it from the pot and immediately plunge it into ice water to retain its colour and texture. Drain and squeeze out excess liquid.

In a blender, combine the flour, milk, 2 eggs, spinach, salt and freshly ground black pepper. Blitz until smooth.

Heat a non-stick pan over a medium heat. Grease the pan with cooking spray and pour 80ml of the crépe batter into the pan. Swirl the pan to evenly spread the batter. Cook the crépe for approx. 2 minutes, or until cooked fully on either side. Repeat with the remaining batter. Set aside to cool.

Finely chop the mushrooms. Peel and finely chop the shallot. Mince the garlic. Finely chop the thyme leaves. In a large pan, melt the butter over a medium heat. Add the mushrooms, shallot and garlic. Sauté until the mushrooms release their moisture and become tender. Stir in the thyme, salt and freshly ground black pepper. Cook for a further 2-3 minutes. Remove from the heat and set aside. Once cooled, place the mixture in a muslin cloth and squeeze to remove excess moisture.

Preheat the oven to 200°C, gas mark 6.

Season the beef fillet with salt and freshly ground black pepper on all sides. Sear in a hot pan with a dash of oil for 30 seconds on each side until lightly browned. Set aside.

Place two overlapping layers of cling film on a flat surface. Place 8 spinach crépes on the cling film, making sure they overlap to create a large surface. Spread a thin layer of the duxelles over the crépes, leaving a 1cm border all around. Place the seared fillet on top. Spread the onion marmalade all over the beef. Carefully but firmly wrap the crépes around the beef, using the cling film to assist you. Tucking in the sides as you go and cutting off excess crépe to form a neat package.

Roll out the puff pastry sheet and place the crépe-wrapped beef in the centre. Fold the pastry over the beef, sealing the edges with a fork to create a pattern. Brush the pastry with a beaten egg to create a golden brown crust. Place the wrapped beef Wellington on a baking sheet and chill for at least 15 minutes to allow the pastry to firm up and hold its shape while cooking.

Bake for approx. 25-30 minutes, or until the pastry is golden and cooked through and the internal temperature is 55°C.

Allow the Wellington to rest for 10 minutes before slicing.