Mary Berry served up a sumptuous beef Wellington with tarragon sauce on Mary Berry’s Foolproof Cooking.

Mary says: “Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon.”

The ingredients are: 1.3kg middle-cut fillet of beef, 1 tbsp oil, 1½ x 375g packets all-butter puff pastry, plain flour, for dusting, 1 egg, beaten with a dash of milk and salt and freshly ground black pepper.

For the topping: large knob of butter, 350g mixed mushrooms (such as button, chestnut, wild), thinly sliced, 50g Parmesan, finely grated, 1 tbsp finely chopped tarragon, 2 tsp Dijon mustard and 1 egg yolk.

For the tarragon sauce: small knob of butter, 100g button mushrooms, finely sliced, 1 tbsp plain flour, 400ml full-fat crème fraîche, 1 tbsp Dijon mustard, 1 tbsp freshly chopped tarragon and a pinch sugar.