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烤西冷牛排的方法如下：

加热炉至200℃/风扇180℃/气体6.将油或脂肪在大型烧烤炉中在烘箱中加热5-10分钟。整顿西冷牛排。

将联合脂肪面朝下放在烤盘中，放在炉盘上。 Sizzle释放一些脂肪，然后转动西冷牛排在脂肪密封和颜色，整个，约5分钟。现在可以烘烤接头，脂肪面向上，允许10-15分钟每450克中等罕见，15-20分钟每450克中等，20-25分钟中井和25-30分钟做好。在烹饪时间内将接头转动一半，以便均匀烤制。一旦烤，从锅中取出西冷牛排，离开一边，用箔轻轻覆盖，休息15-20分钟。

同时，从烧烤锡中倒出多余的脂肪，然后将锡放在炉子顶部的中间热量上。一旦它开始嘶嘶声，倒入红葡萄酒，让它迅速沸腾，直到几乎完全蒸发。提示在consommé和允许炖4-5分钟。这将给一个浅酱汁，而不是肉汁（见提示，下面）。煨几分钟，然后通过筛子过滤最光滑的鱼片。将西冷牛排切成厚片，分开提供肉汁。

Heat oven to 220C/fan 200C/gas 7. Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.

While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.

Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.

Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.

Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.

Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices