Mary Berry served up a tasty beef fillet with Dijon mustard, puff pastry stars and port gravy on A Mary Berry Christmas.

The ingredients for the marinade are: 450ml port, 3 garlic cloves, bashed, 5 sprigs thyme and 2 bay leaves.

For the beef : 1.5kg centre-cut piece fillet of beef, trimmed, sunflower oil, for frying, dijon mustard, to taste, 3 tbsp chopped fresh thyme, plain flour, for dusting, 2 x 320g ready rolled puff pastry, 1 free-range egg, beaten, 50g Parmesan, finely grated, salt and pepper.

For port gravy: 3 banana shallots, chopped, 1 celery stick, finely chopped, 1 small carrot, peeled and finely chopped, 450ml good-quality beef stock, redcurrant jelly, to taste and 2 tsp cornflour.

See Mary’s Christmas recipes in the book titled: Mary Berry’s Christmas Collection available from Mary Berry’s Christmas Collection now.