Smarter Beef Wellington

Rinse thyme, shake dry, pluck leaves and finely chop.

Melt the butter in a small pan.

Halve each filo sheet with a sharp knife.

Brush one filo half-sheet with a little butter and sprinkle with half of the thyme. Top with another filo half-sheet and also coat with butter.

Place another filo half-sheet on top, brush with butter and sprinkle with the remaining thyme. Top with the last filo half-sheet, brush with butter and sprinkle with crushed pepper.

Cut out 6 rounds (each about 6 cm diamter) (each approximately 2 1/3 inches in diameter) from the stacked filo and arrange on a parchment-lined baking sheet. Bake in preheated oven at 200°C (fan not suitable, gas: mark 3) (approximately 400°F) until crisp, about 5 minutes. Remove from oven and allow to cool. Reduce oven temperature to 100°C (approximately 215°F).

Pat the meat dry and season with salt and pepper. Heat 1 tablespoon oil in a skillet, then cook the fillets until browned on all sides. Transfer to a baking dish and bake in preheated oven at 100°C (approximately 215°F) until the meat is medium-rare, about 1 1/4 hours. A meat thermometer inserted into the thickest part of the fillet should reach 60-65 °C (approximately 140-150 °F.)

Meanwhile, peel and finely chop the shallots.

Clean mushrooms and wipe with a paper towel, then cut into small cubes.

Heat the oil in another pan over medium heat. Cook the mushrooms and shallots until softened, stirring frequently, 4-5 minutes.

Rinse parsley, shake dry, pluck leaves and finely chop. Stir the parsley and veal stock (or beef broth) into the mushrooms, season with salt and pepper and simmer until thickened slightly, about 10 minutes. Season with vinegar.