Beef Wellington with Roasted Artichoke and Peppercorn Jus

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss artichoke with a drizzle of olive oil on prepared tray and season with salt and pepper. Cook for about 20 minutes, until tender and starting to caramelise. Turn halfway through cooking.
3. Place pastry sheet on second prepared tray. Use a sharp knife to gently slice a 1cm border around the edge of the pastry square, not quite cutting all the way through. Gently score the central inner square and then brush with beaten egg.
4. When artichoke has 10 minutes cook time remaining, cook pastry (on rack above artichoke) for about 8-10 minutes, until starting to puff and the pastry is golden. Lift off central square of pastry and set aside. Gently scrape away any uncooked pastry (discard) to leave a pastry cavity.
5. While pastry cooks, heat a drizzle of oil in a small fry-pan on high heat. Pat beef dry with paper towels and season with salt and pepper. Cook for about 2 minutes each side for mediumrare (depending on thickness), or until cooked to your liking. Brush with Dijon mustard and set aside, covered to rest.
6. Wipe pan clean and return to medium heat with a drizzle of oil. Add garlic, spinach, tomato and cook for 1-2 minutes, until wilted. Toss through artichokes. Remove veggies from pan and set aside. Add stock and peppercorn jus to pan and allow to bubble and thicken, then remove pan from heat. Slice beef thickly against the grain.
7. place puff pastry cavity in center of plate, dollop in mushroom duxelle, top with slices of beef. Drizzle over peppercorn jus and top with pastry lid.