Roland Depit considers Beef Wellington his favourite dish. It’s something he cooked frequently on special occasions. It is thought to have acquired its name because it was the Duke of Wellington’s favourite, though some believe it was named after one of his shiny military boots. Roland usually serves his Beef Wellington with a Madeira sauce, but you can use Hollandaise too You will need: 1lb (450g) beef fillet – whole and trimmed 1oz (25g) butter 8oz (250g) mushrooms – chopped very fine One small onion – chopped very fine 12oz (340g) puff pastry One free-range egg – beaten Salt and freshly ground black pepper to season.

Method: Trim the beef and season.

Heat the butter in a large frying pan, add the beef and seal on all sides until brown, but not cooked through. Set to one side while you prepare mushrooms.

Using the butter remaining in the pan, add the finely chopped mushrooms and onion, season and fry gently for at least five minutes, or until all the moisture has evaporated. Set to one side to cool.

Turn the oven to 200C/400F or gas Mark 6.

Roll out the pastry until you have a rectangle large enough to cover the fillet.

When the mushroom mix is cool, spread over the puff pastry, brushing egg wash round the edges.

Place fillet on top of the mushrooms and carefully roll the pastry round the fillet until you have a neat parcel. Tuck in the ends.

Place fillet joint-side down on baking tray and score lines in the pastry, brush with eggwash and sprinkle with a little salt.

Cook for 20 minutes or until the pastry is a delicious golden brown. Remove from oven and allow to rest for at least ten minutes before cutting into thick slices and serving with a Madeira sauce.