Ingredients: 500 grams of roast beef (1 piece), salt, pepper, 1 onion, 1 garlic clove, thyme, 150 grams mushrooms, puff pastry, raw ham, pâté, 1 egg,
Preheat the oven to 200 degrees. Season 500 grams roast beef with salt and pepper. Bake the roast beef around brown. Remove the roast beef from the pan and let it rest on a plate. Bake in the remaining fat 1 chopped onion, 1 finely chopped garlic clove and thyme until the onion has softened. Add 150 grams finely sliced mushrooms and fry until the mushrooms are tender. Turn off the heat and keep the mixture separately. Spread 1 large sheet puff pastry (fresh Danerolles) with slices of raw ham. Spread this with some pâté and scoop about half of the mushrooms and onions on it. Put the roast beef on it. Then scoop the remaining part of the mushrooms and onions on the roast beef and cover with sliced raw ham. Fold the puff pastry over roast beef. Covering pastry with 1 beaten egg. Put the Beef Wellington on a baking tray. Place the baking sheet about 30 to 35 minutes in the preheated oven. Serve with baked potatoes and a salad, for example. Enjoy!