A home-friendly Wellington-style roast with beef, mushroom duxelles, mustard, and crisp puff pastry.
260 gBeef
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1 eggChicken eggs
20 gButter
180 gMushrooms
50 gOnion
2 clovesGarlic
220 gPuff Pastry
15 gDijon mustard
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Season beef with salt and black pepper, then sear it in cooking oil on all sides.
Brush the seared beef with Dijon mustard and let it cool.
Cook mushrooms, onion, garlic, and butter until the mixture is dry and concentrated.
Wrap beef with the mushroom mixture inside puff pastry and brush with beaten chicken egg.
Bake at 200°C / 400°F until the pastry is deeply golden and the beef is cooked to preference.