Party-sized Reindeer Wellington

Make the duxelles:

Sauté mushrooms in small batches with olive oil until browned. Set aside. In the same pan, cook garlic, shallots, and thyme. Add mushrooms back in, deglaze with sherry (optional), then stir in butter. Chill the mixture, then blitz or chop finely into a paste.

Prepare the reindeer striploin:

Cut striploin into 2-inch medallions. Season, sear briefly on all sides, then chill for 30 minutes. 

Assemble the Wellington: 

Layer fillo pastry with Parma ham and spread with a thin layer of duxelles. Brush mustard onto steak, place in the centre, and wrap tightly. Chill wrapped parcels in the freezer for 20 minutes.

Roll out puff pastry, wrap each parcel tightly, seal, and trim. Score the top, brush with egg wash, and bake at 210ºC for 20–25 mins until golden.

Rest for 5 mins before serving. Enjoy with creamed horseradish or a honey-mustard dip.