Sear the beef fillet on all sides under full heat. Season the piece of meat with salt and pepper and let it rest on the cutting board for 10 minutes after roasting.
It is important to keep the pan in which the fillet of beef was fried for the sauce. Puree the mushrooms with the food processor or the magic dust to a homogeneous mass.
Season the mixture with salt and pepper, then put it in a hot pan without oil and fry until all of the liquid has evaporated.
Take the mixture out of the pan and put it in a bowl. Now roll out a glass sheet on the work surface and lay the Parma ham tightly on it.
It is important not to leave any gaps, but also not to have any large overlaps. Then distribute the mushroom mixture evenly on top.
Then brush the whole piece of beef fillet with the mustard and place it in the center of the area laid out. Now the meat must be rolled up skillfully and compactly.
Resting time 15 minutes at room temperature. The oven can be preheated to 180 ° C. Now roll out the puff pastry and unpack the previous roll and place it in the middle.
Now separate the eggs and brush all the free edges with the egg yolk. Finally, roll up the beef fillet roll with the puff pastry and seal tightly.
Brush the complete roll with egg yolk and heat it in the oven at 180 ° C for about 30 minutes. The cooking time may vary depending on the thickness of the beef fillet.
The aim is to achieve a cut that is as completely pink as possible for the Beef Wellington.