1. Prepare the Fillets:

• Coat the fillets with 1 Tbsp oil and season generously.
• Brown all sides over medium-high heat using the Sauté function of your Instant Pot Pro.
• Remove from heat, brush each fillet with 1 Tbsp mustard, and set aside to cool.

2. Make the Mushroom Mix:

• Add remaining oil to the pan, sauté onion and mushrooms until water evaporates and mixture browns.
• Season with salt and pepper, stir in balsamic vinegar and herbs.
• Remove from heat and allow to cool.

3. Prepare the Hasselback Potatoes:

• Thinly slice potatoes without cutting all the way through, using 2 chopsticks/wooden spoons as guides.
• Combine melted butter, garlic, herbs, salt, and pepper in a small bowl.
• Brush generously over potatoes, getting in between the slices.

4. Assemble the Wellingtons:

• Roll out puff pastry on a floured surface to 3mm thickness. Cut in half for 2 portions.
• Place parma ham in the centre, leaving a 1.5cm border.
• Add 2 Tbsp cooled mushroom mix, place fillet on top, then cover with more mushroom mix.
• Fold pastry over to fully cover, crimp edges with a fork if desired.
• Score tops, brush with beaten egg, and sprinkle with sesame seeds. Refrigerate for at least 10 minutes.

5. Cook in Air Fryer:

• Preheat Vortex Plus ClearCook to ROAST at 200°C.
• Place potatoes in first. Add Wellingtons after 20 minutes.
• Roast until Wellingtons reach internal temperature of 60–65°C for medium-rare.

6. Serve:

• Rest Wellingtons for 15 minutes.
• Serve with Hasselback potatoes and green vegetables.

Tip: Cooking in two stages allows the potatoes to cook while the Wellingtons crisp perfectly on the outside without overcooking the beef.