SHOPPING LIST: Beef Wellington for Two with Gravy, Buttery Mash and Green Beans (2 portions)
Meal Plan Occasions 3, anniversary main (serves 2, beef)

[ ] 350 g beef fillet, from the thick centre (centre-cut, trimmed of fat and sinew)
[ ] olive oil, for searing (you need 1 tbsp)
[ ] 1 tbsp Dijon mustard
[ ] 300 g chestnut mushrooms, finely chopped (a food processor makes this quick)
[ ] 1 shallot, finely chopped
[ ] 1 clove garlic, crushed
[ ] 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
[ ] olive oil, for the mushrooms (you need 1 tbsp)
[ ] 4 slices prosciutto or Parma ham (about 60 g)
[ ] 1 sheet ready-rolled puff pastry (about 320 g), chilled
[ ] 1 egg yolk, beaten with 1 tsp of water, to glaze
[ ] 400 g floury potatoes, peeled and cut into chunks
[ ] 25 g butter, for the mash
[ ] 50 ml milk, for the mash
[ ] 200 g green beans, trimmed
[ ] 10 g butter, for the beans
[ ] 15 g butter, for the gravy
[ ] 1 tbsp plain flour, for the gravy
[ ] beef stock cube (you need 1 cube)
[ ] 1 tsp redcurrant jelly or cranberry sauce, for the gravy
[ ] salt and black pepper (you need 1 pinch)

Cupboard check: olive oil, for searing, olive oil, for the mushrooms, beef stock cube, salt and black pepper are probably already at home.
Beef fillet: ask the butcher for a centre-cut piece from the thick part, trimmed. Buy it 1 or 2 days before.
Prosciutto: a 70 g pack is plenty, and the rest is good on a pizza or in a sandwich.