Season the fillet with salt and pepper.

Heat olive oil and butter in a large pan and seal the meat in it until evenly golden-brown on the outside.

Remove the fillet from the pan and allow it to cool.

Slowly fry the garlic, onion, and thyme leaves in the same pan until soft.

Add the mushrooms and fry until cooked.

Add A shot of The Old Man's Blend Red and fry until all the wine has boiled off and the mushroom mixture has boiled dry.

Spoon out of the pan and allow to cool well.

Roll out the puff pastry, slightly thinner on a floured surface.

Now spread a layer of the mushroom mixture over and press it firmly so that the whole fillet is covered with a layer of it.

Place the fillet on the puff pastry and fold the meat neatly into it so that there are no openings.

Use any leftover dough for decoration.

Place the Beef Wellington on a baking sheet lined with baking paper and refrigerate for 30 minutes.

Preheat the oven to 200 °C.

Remove the Beef Wellington from the fridge, paint with a layer of beaten egg and bake for 20-25 minutes for light or 30-25 minutes for medium cooked.

Let rest for 10 minutes and cut into thick slices.

Enjoy with a glass of Groote Post’s The Old Man’s Blend Red.