Recipe of the day: Beef Wellington to enjoy the fall

Necessary for 4 people:

• 1 rump steak of 600 gr, and state what you are going to make

• 2 tbsp mustard

• 500 gr mushrooms, chopped

• 150 gr smoked meat

• 1 tbsp flour

• 1 egg yolk, beaten

• 1 packet of butter puff pastry, thawed

•salt and pepper

Preparation:

Rub the meat with some salt. No pepper yet. Fry it all around in hot butter. Beautiful brown on all sides. Then let it cool on a cutting board. Smear with mustard.

Fry the chopped mushrooms, continue as moisture is released until it disappears again. Season with salt and plenty of pepper. Lay the smoked meat in overlapping slices on your counter, until you have enough to cover the steak. Spread the mushrooms on it. Fold the smoked meat around the steak. Stack the puff pastry and roll it out, again large enough that you can fold it around the meat.

Make sure the seam comes down. Stick with egg and cover the puff pastry with egg.

Now in an oven at 180 ° C for 30 minutes. Exactly medium. 25 minutes, that’s medium-rare. Cut thick slices with a super sharp knife. Enjoy!