Beef Wellington by Gordon Ramsay

We put the mushrooms in a food processor and grind them into a puree. We place the resulting mass in a hot pan and evaporate the water from the mushrooms, frying on high heat for about 10 minutes, stirring constantly. We transfer the mushrooms to a plate and let them cool.

Heat a little olive oil. Season the beef with salt and pepper and fry for 30 seconds on each side. Remove the meat from the heat, let it cool slightly, and coat it with mustard.

Lay food film on the table, overlap slices of ham on it, then add a layer of mushroom puree on top, and place the meat in the center.

On a floured surface, roll out the dough into a rectangle 3-4 mm thick. Remove the film from the roll, place it in the center of the rectangle, and brush the dough around it with egg yolk. Wrap the roll in the dough, trim the excess, and place the roll seam-side down on a baking sheet. Brush it with egg yolk and refrigerate for 15 minutes.

Preheat the oven to 200 °C. Take the roll out of the fridge, make small cuts on it and brush with egg yolk. Bake the roll for 20 minutes, then reduce the temperature to 180 °C and continue baking for another 15 minutes. Remove the meat from the oven and let it rest for 10-15 minutes. After that, the 'Wellington' beef can be sliced and served.