Heavily season your beef with salt 2 hours before you plan to use it, and leave it in the fridge.

Next, light the grill you will use for searing as it will take some time to come up to heat. And at the same time, light and preheat your wood-fired oven (or another grill for indirect cooking) to 425 F / 220 C.

Then, we begin by making the pancakes on the rising heat of the grill before using it to sear the beef.

Make the Pancake/Crêpe:

1. Add the flour to a large mixing bowl and make a well in the center.
2. Crack a single large egg into the middle and whisk well into the flour.
3. Add a pinch of salt, then mix well again.
4. Slowly add the milk while whisking all the way and doing so until all is combined and lump-free.
5. Leave to stand for a good 15 minutes or so. It helps any lumps of flour to truly dissolve.
6. In a medium-sized frying pan preheated to medium heat on your grill, melt half the butter, then swirl the pan to coat it.
7. Take half the pancake mixture and drop it into the center of the pan. Swirl pan to evenly coat the bottom.
8. Fry for 90 seconds, then flip and cook the other side for a further 90s.
9. Turn out onto a plate and allow it to cool before using it in the Wellington.
10. Repeat steps 6 to 9 to make a second pancake.

Sear the Beef:

Searing adds flavor to meat by the Maillard reaction. A little like caramelization, but a reaction between proteins and heat instead of sugar. An important step to maximize flavor!

1. Once your grill has hit super high heat for searing, lightly oil the grates to help prevent sticking.
2. Take your well-seasoned beef and place directly on the grates, directly over the charcoal.
3. Sear well on all sides until you see good color and crust (time can be variable, do it by sight!)
4. Once seared all over, remove from the grill and allow it to cool while you make the Duxelle.

Make the Duxelle:

1. Chop the mushrooms, shallots, garlic, and thyme very finely.
2. Blitz in a food processor.
3. Add a tbsp of butter to a frying pan on medium heat. Swirl to coat the bottom and heat until butter is bubbly. Then add the olive oil and heat for another 30 seconds.
4. Add the mushroom and shallot mix to the pan and sauté for 15 minutes, stirring occasionally.
5. After 15 minutes, remove from pan and spread thinly on a plate to allow to cool for 10 minutes.
6. Put into a bowl with the liver pate, and mix until thoroughly combined.

Assemble the Wellington

This recipe is for 2 individual Wellingtons, not one large one. To make one:

1. Lay out cling film approx 2 feet in length
2. Place four overlapping pieces of Parma ham down on the cling film
3. Take half of the duxelles and spread evenly across the ham.
4. Rub the cooled beef filet with a THIN layer of English mustard.
5. Place the beef onto the duxelles, then carefully roll it all up with the cling film, tucking in the sides of the ham as you go.
6. When rolled, twist up the ends of the cling film tight, so you have a perfectly formed sausage.
7. Place into a fridge for half an hour to chill the outside, which will help it keep its shape later.
8. After half an hour, roll out a square of puff pastry approx. 5 mm thickness.
9. Unwrap your ‘wellington sausage’ and place it onto the pastry
10. Cut a piece of pancake to the exact size that will cover only the top of the beef filet, then place it on top.
11. Fold the pastry around the filling, so the ends meet on top, then pinch it all together to seal it tight.
12. Finally, turn it over so the pancake is on the bottom, and the perfect looking side of the pastry is on top (for presentation reasons)
13. It’s now ready for cooking…

Prepare the Bone Marrow Canoes

1. If you wish, you can soak the bone marrow in water for a few minutes to remove any blood that may be present. I tend not to bother, though.
2. Finely chop 1 shallot and 1 tbsp of fresh parsley.
3. Add to 2 tbsp of breadcrumbs, and season with salt and pepper.
4. Take 2 bone marrow shafts that have been halved vertically, and spread half of the breadcrumb, shallot, and parsley mixture evenly over each of the bones, on the flat marrow side.

Cook it

1. Preheat your wood-fired oven or grill to approx 395 F / 200 C
2. Place the wellington on a small rack and into your wood fired oven, OR, if using a grill place it onto the grate to cook with indirect heat.
3. Allow the Wellington to cook for 10 minutes, before then placing the bone marrow canoes into the same WFO or grill.
4. Now cook for approximately another 20 minutes, until the wellington is a nice golden brown, and the internal temperature of the beef reaches 125f as measured with an instant-read thermometer.
5. Remove the Wellington, and allow the bone marrow to cook for a further 5 minutes or so while it rests. You want the breadcrumb mix to have a dark, golden crust, and the marrow itself to have bubbled and mostly rendered.

Now…eat!

I would keep it simple and serve with some potato and a veg two, you can pick your own poison here.