Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks and puff pastry from your fridge to allow them to come up to room temperature.

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: You want the oil to be hot so the steaks sear properly - heat for 2-3 mins before you add the steak.

Once hot, lay the steaks into the pan and fry until the meat is sealed, 1 min on each side.

Once cooked, transfer to a board to rest for a few mins. TIP: If the steak has any fat, trim it off. Keep the pan with all the oils to use later. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

While your steaks rest, chop the mushrooms as finely as you can. Halve, peel and finely chop the shallot into small pieces.

Return the (now empty) frying pan to medium-high heat.

Once hot, add the mushroom, shallot and dried thyme to the pan and cook, stirring occasionally until browned and all the moisture from the mushrooms has cooked off, 7-8 mins. Season with salt and pepper.

Once cooked, transfer to a plate lined with kitchen paper and set aside to cool. 

While the mushrooms are frying, chop the potatoes into 2cm chunks (no need to peel). Trim the carrots (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the potatoes onto one side of a large baking tray. Add the carrots onto the other side. Drizzle both with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

Roast on the middle shelf until golden, 30-40 mins. Turn halfway through and drizzle the honey (see pantry for amount) over the carrots.

Meanwhile, trim the bottom 2cm from the asparagus and discard. Cut the puff pastry (see ingredients for amount) into equal-sized rectangles (2 per person).

Once the mushrooms and steaks have cooled, crack the egg (see pantry for amount) into a medium bowl and whisk. 

Pat the seared steaks dry with a paper towel and brush over the Dijon mustard. Place your steaks in the centre of two of the pastry rectangles. Top with the mushrooms. Dampen the edges with a little water.

Gently lay the remaining pastry rectangles on top of each Wellington and enclose the pastry around the steaks, ensuring the pastry sticks directly onto the steaks tightly.

Gently press the edges down with the back of a fork to seal the Wellingtons. Using a sharp knife, cut a 1cm border around the steak to remove the excess pastry. Brush the Wellingtons with the beaten egg.

Carefully transfer the Wellingtons to a lined baking tray. Bake on the top shelf of your oven until the pastry is golden, 20-25 mins. 

In the meantime, wipe out the pan used for the mushroom filling.

Pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 10-12 mins. Set aside and cover to keep warm.

Meanwhile, heat a drizzle of oil in the (now empty) frying pan on medium heat.

Once hot, add the asparagus and season with salt and pepper. Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-6 mins, then remove from the heat.

When everything's ready, share your beef Wellingtons between your plates. 

Serve the asparagus, carrots and roasted potatoes in separate side dishes. Pour your red wine jus into a small jug for serving.