Start by heating olive oil in a skillet over medium-high heat. Sear the beef fillet for about 2-3 minutes on each side until it’s beautifully browned. Sprinkle with sea salt flakes for flavor.

Finely chop shiitake and chestnut mushrooms. In the same skillet, melt butter and add chopped shallots. Cook for around 5 minutes until they turn golden and fragrant.

Add in the chopped chestnuts, tarragon, thyme, and minced garlic to the mushroom mixture. Stir well to combine, allowing the herbs to release their aroma.

Pour in Madeira wine and let the mixture cook, stirring until the liquid evaporates completely. Let this savory mixture cool down for a few minutes.

Roll out the filo pastry on a clean surface and layer it with slices of parma ham, covering the entire sheet.

Carefully spread the cooled mushroom mixture on the parma ham. Place the seared beef in the center, pressing down gently.

Bring the edges of the filo pastry over the beef, completely encasing it. Seal the edges to prevent any filling from escaping.

Beat the egg yolk in a small bowl and brush it generously over the wrapped pastry.

Preheat your oven to 400°F (200°C). Bake the Beef Wellington for about 25-30 minutes, or until the pastry is golden brown and flaky.