I've been on night shift for about two weeks straight, which means the girlfriend normally cooks and I eat when I get home. But she's just started a new job at night so neither of us are home, which means I subsist on toasted tuna sandwiches at work so since I had yesterday off, I decided I wanted to cook for once, and try something I'd never used before: puff pastry. So here's my individual beef Wellingtons, with crispy smashed potatoes and asparagus spears (token vegetables). Take: Two eye fillet rounds (butcher cuts them like that, they're exquisite) Seeded mustard Sliced mushrooms Puff pastry Salt and pepper to season steak Asparagus spears Golden delight potatoes. Season and leave steaks to get to room temperature. Click to view full size! Toss mushrooms in hot pan with butter, fry. Click to view full size! Just a reminder of how good those steaks look. Click to view full size! Dice the mushrooms so they can be shaped around the steaks. I'd intended to food process them into more of a paste but I couldn't find the fucking blade for the mini-chopper. Click to view full size! Seal the steaks on a hot pan; don't cook them through, rest. Click to view full size! Take a sheet of puff pastry, place diced mushrooms in circle. Click to view full size! Place steak on top of mushrooms. Click to view full size! Smear with more mushrooms, seeded mustard. Click to view full size! Wrap the suckers up. Here's where I had trouble because I had too much extra pastry and so they were pastry-heavy underneath, which sucked. Click to view full size! Bake in the preheated oven (200* fan-forced) for 15-25 minutes depending on how you like your steak. Click to view full size! Finished product! Potatoes were a failure, they didn't "smash" the way I'd hoped they would, but they still tasted good. I par-boiled them, squished them with a plate (hoping they would break open but stay together somewhat, no dice) and seasoned them with oregano, salt and pepper and butter before baking them crispy. Asparagus was quickly fried in some butter in the pan. Verdict: It was tasty, the meat fell apart beautifully and the mustard and mushroom filling was delicious. But the extra pastry on the bottom was gummy and unappetising. Now I know for next time!