Beef Wellington

Ingredients

• 1 kilo beef fillet
• 8 thin slices duck breast
• 2 baskets mushrooms
• 200 grams peeled chestnuts
• package puff pastry
• 2 eggs
• Dijon mustard
• coarse salt
• ground black pepper

Preparation

Heat oil in a pan. Season the beef with salt and pepper and sear it on all sides to 'seal' it.
Remove from the pan and let the meat rest and cool.
Once the fillet has cooled, brush it with mustard.
Coarsely blend the onion, mushrooms and chestnuts in a food processor, or chop with a knife.
Sauté the mixture until all the liquids have fully evaporated.
Place the duck breast slices on a large sheet of plastic wrap.
Spread the mushroom mixture over the duck breast.
Place the beef in the center, lift the plastic wrap on one side and wrap tightly, then lift the plastic wrap from the other side and wrap tightly, so that the beef is enveloped in the mushroom mixture and duck breast.
Wrap the plastic wrap tightly around the beef and refrigerate for a quarter hour to set.
Roll out the puff pastry, place the beef on it, and roll the pastry around the beef.
Wrap in plastic wrap, seal tightly and return to the refrigerator for an hour to set.
Take out of the refrigerator and brush the pastry with egg.
Bake at 220 degrees for about 20 minutes, checking that the pastry has turned golden.