So - first time go with this - Beef Wellington.
I'm doing a 1lb-12oz center cut fillet, seared on all sides with salt and pepper. Once seared - immediately coated in dijon and fresh grated horse radish.
Sits for a little in the fridge while I grind in a mushrooom / shallot / thyme mixure.
Then set on some proscuitto, roll tightly, then cover with some pastry dough.
Not sure how this will turn out...but I have a couple hours in it now.
