Ingredients:

* 200g Eye Fillet
* 500g Puff Pastry
* English Mustard
* Olive oil
* Egg Wash
* Salt and Pepper
* Mushrooms
* 1 Onion, finely diced
* Fresh Thyme, chopped
* Breadcrumbs
* 2 bunches turnip tops, leaves removed, washed, roughly chopped
* 80g Butter
* ¼ tsp Nutmeg
* ½ cup Thickened Cream
* 3 Fresh Garlic cloves, chopped
* Potatoes, precooked, diced with skin on

• Rolling Pin
• Pastry Brush
• Baking Dish
• Pot
• Chopping Board
• Blender
• Flour

Season the eye fillet with salt and pepper, heat a hot pan with olive oil and seal all sides of the meat.

Remove from the pan and allow to rest, brush the meat with mustard.

In a pan, sweat off the chopped mushrooms, chopped onion, thyme and 1 garlic clove then add the breadcrumbs.

Spread the mushrooms over the meat.

Roll out the pastry; place the fillet into the center and brush around the edges with egg wash.

Fold the pastry over and tuck under, brush the top with egg wash and bake in a preheated oven 180 degrees celcius for 10 – 15 minutes

For the turnip tops melt butter in a large, heavy-based saucepan over medium heat. Add 2 garlic cloves. Cook for 2 minutes. Add silverbeet and nutmeg. Cover and simmer for 3 minutes or until silverbeet wilts.

Add cream and stir to coat. Bring to the boil. Reduce heat to low. Simmer for 2 minutes or until thickened slightly. Season with salt and pepper. Serve.

For the sautéed potatoes, heat a large pan with olive oil and butter, add the potatoes, season with salt, cracked pepper and chopped thyme, cook till slightly golden in colour

Remove the Beef Wellington from the oven, allow resting for 5 minutes, cutting thick slices and serving on turnip tops garnished with sautéed potatoes.