Beef Wellington with Thyme and Rosemary

Clean the cut from films, trim the edges, and tie with a rope to keep the shape even.

Sear the meat with thyme, rosemary, and garlic (15 g) in olive oil until golden brown, about a minute on each side. Then let the meat rest for 30 minutes. Remove the strings. Next, coat the tenderloin with mustard and refrigerate for 30 minutes.

Meanwhile, prepare the duxelles. For this, chop the shallots and mushrooms into small cubes of 3-4 mm.

Then sauté the shallots in olive oil until soft, add mushrooms and butter, garlic, and cook for 20-30 minutes on low heat, stirring.

After 20-30 minutes, add thyme, increase the heat to high, and pour in red wine. Fry while stirring until the wine evaporates. Season with salt and pepper. It should form a sticky mass that can be shaped into a ball.

Lay slices of Parma ham (1.5 mm thick) on triple-layer food film, then tightly spread mushroom duxelles, level it out, place the fillet and roll everything into a roulade. Refrigerate for 30 minutes.

Meanwhile, roll out the puff pastry to a thickness of 0.3 cm.

Grease one side with beaten egg (the one closer to you).

Remove the filling from the film, place it in the center of the dough, and wrap it tightly. Pinch the edges, trim, and tuck them inside.

Coat all sides with beaten egg.

Cut the second layer of dough into a lattice, place it on top of the 'Wellington', and brush everything again with beaten egg.

Bake in the oven for 1 hour at 160 degrees.