I don't like to play favourites with food. There are so many very delicious things to eat in the world that it seems a shame to single out one or two dishes. I do go through periods of obsession, though, where everything I cook has nutmeg, or prawns, or pomegranate in it, and there are some dishes that I am delighted to eat more often than others.
Beef Wellington is one of the ones that I am delighted to eat quite often. Unfortunately, the recipe usually calls for an astonishingly expensive piece of beef, which means we really can't afford to eat it quite as often as I would like to. I've now worked out a way of making it a more regular treat.
Onglet is our usual cut of steak. It's inexpensive, delicious and, when cooked with a bit of care, as tender as you like. I couldn't see why it wouldn't work in a Wellington.
When the duxelles had also cooled, I spread it onto a sheet of puff pastry, topped it with the meat, rolled it up and gave it a good glazing of egg.