The Terpsi Of Beef Wellington

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   ["Firstly boil the asparagus until super soft or use a tin of asparagus (for those on a budget I made it both ways and it worked well)Grate the onion and add salt pepper and the bunch of mint finely chopped in a bowel. Once the asparagus has ""over-boiled"" and is floppy and cooled Chop it into mush.", "Mix all of the ingredients. Add some lemon zest, chopped garlic (to taste), I used 3 small heads, some olive oil, until the mush of asparagus has a nice twang.", "Let all of it sit for about 30 min at room temp. Trim the tenderloin into a nice ""block"" and keep the fillet's trimmings. Thingly slice the trimmings as best you can and meanwhile you sear the beef. Don't cook it sear it! Hot pan a little bit of olive oil and scorch it! Then once all of the beef has seared even the ends let it rest. put cling film on tabletop and place the first pastry dough on it. Take the trimmings of beef and ""scorch them"" in the pan where you seared beef, take them and mix them with the asparagus mix. Then take the mix and lay generously on dough leaving an inche around the sides free of filling. Place the meat in the middle and with the assistance of the cling film roll as best you can. Don't worry if small tears another layer of pastry will go on later. Tightly wrap in cling film and chill in the fridge for 30 minutes. Then lay out the other piece of dough on cling film again with the opening down and wrap it. Use the egg wash to seal the ends and tuck. Egg wash the ""top"" slightly scratch a design if you feel fancy. Preheat oven at 425 and place in the middle rack for 20 minutes (rare), 30 (m. Rare), 40 (well done). I like it rare, though invest in thermometer to check temp is 140! And you are ready to eat after you take it out and let it rest for 20 minutes!"]

* Per serving · 4 servings · Values may vary.