Beef Wellington Tenderloin

Beef Wellington beef tenderloin is prepared according to the classic English recipe.

Ingredients

• 1 beef tenderloin, 1 kg
• 700 g champignons
• 10 thin slices of dry-cured ham
• 450-500 g of puff pastry without yeast
• 1 small egg
• olive oil
• salt, freshly ground black pepper

Directions

1. Preheat oven to 200 ° C. Cut off all the films from the meat, salt on all sides and pepper. Fry the meat over high heat in olive oil on all sides until golden brown.
2. Wipe the champignons with a napkin, chop finely, season with chopped thyme, fry in oil in the same pan to evaporate the liquid, 10 minutes. Season with salt and pepper.
3. Roll out the dough into a layer in which you can wrap the whole piece of meat. Cover your work surface with a large piece of plastic wrap, and overlap the pieces of ham slightly to form a rectangle. Place the mushrooms on the ham. Lay the meat on top. Helping yourself with plastic wrap, wrap the meat with ham and mushrooms, tighten with plastic foil, place in the refrigerator for 1 hour.
4. Remove the foil, transfer the meat in the ham to the dough, wrap and pinch the edges, trimming off the excess. Brush the dough with an egg, lightly cut on top, bake for 25 minutes. Rest 15 minutes before serving.