1 Preheat your oven to 200°C (fan 180°C). Season the beef generously with salt and black pepper.

2 Heat the olive oil in your Whatever Pan over high heat and sear the beef on all sides until well browned. Remove from the pan and allow to cool slightly.

3 Once cooled, brush the beef all over with the mustard.

4 Finely chop the mushrooms and add them to the same pan. Cook over medium heat for 10–15 minutes until all moisture has evaporated and the mixture is thick and paste-like. Set aside to cool.

5 Lay out a large sheet of cling film. Arrange the ham slices so they slightly overlap, forming a rectangle large enough to wrap the beef.

6 Spread the mushroom mixture evenly over the ham, then place the beef in the centre. Using the cling film, wrap tightly into a log shape and twist the ends to secure. Chill for 20 minutes.

7 Roll out the puff pastry on a lightly floured surface. Remove the beef from the cling film and place it in the centre of the pastry.

8 Wrap the pastry around the beef, sealing the edges and trimming any excess. Brush all over with the beaten egg yolks.

9 Place on a parchment-lined tray and lightly score the pastry. Bake for 25–35 minutes until golden and crisp.

10 Rest for 10 minutes before slicing and serving with gravy and seasonal sides.