Ingredients:

― beef tenderloin,
1 kg vegetable oil
taste ― hell,
2 tbsp ― Dijon mustard,
1 tbsp ― fresh mushrooms,
500 gr butter
4 tbsp ― shallots,
2 PCs ― the thyme leaves,
2 tsp. cognac or brandy
120 ml cream (30%),
120 ml ― soy sauce,
2 tsp ― prosciutto,
100g puff pastry,
400 gr ― beaten egg,
1 piece

Preparation:

Twine to tie up the loin at intervals of 2.5 cm
In a pan heat two tablespoons of vegetable oil over high heat until the oil begins to smoke slightly. Put the meat in a frying pan, fry one side until brown, then turn over and fry gradually from all sides. In General, this process takes no more than 10 minutes. Here our goal is not to fry the tenderloin completely, and to create a crust.

Mix the mustard, horseradish and a teaspoon of freshly ground black pepper. When the meat has cooled so that you can continue to work with him, cut the string and apply evenly on the meat of the mustard mixture. Transfer the meat into the fridge, uncovered.

Half of mushrooms put in a bowl of a blender to grind. Put in a bowl and do the same with the second part of fungi.

In a pan heat the butter and wait until melted. Add the mushrooms and fry, stirring constantly, until they pay all the moisture, 8 minutes. Continue to cook them until Golden brown for another 4 minutes. Add the shallot and thyme and cook, stirring constantly, about 2 minutes.

Add the brandy. Wooden or plastic spatula scrape the bottom of all the pieces that could stick. Continue to cook until the brandy is almost completely evaporated, about 4 minutes. Add cream, soy sauce and continue to cook, stirring constantly, until the mixture becomes thick.

Season with salt and pepper to taste. Put in a bowl and store in the refrigerator.
On the surface to decompose plastic wrap in two layers. Lay prosciutto evenly with a small overlap. Then spread on prosciutto mushroom mixture into an even layer.

The mushrooms put the tenderloin on the bottom edge. Start to gently tighten the tape so that the prosciutto with mushrooms turned around the tenderloin. In the end it should be a tight roll, tenderloin should be completely covered with prosciutto. Wrap tighten, turning the edges like a piece of candy. Remove the meat in the fridge.

Sprinkle work surface with flour, lay out the puff pastry and roll it out so that it was at least 10 inches wider than the tenderloin.

Meat up, put on the bottom edge of the dough. Approximately 12 cm of the dough over the notch lubricated with beaten egg. Carefully wrap the meat in the dough, seam to bottom left.

The dough on the edges of the wrap down and cut off the excess if necessary. Place the beef on a plate, put into the refrigerator and allow to cool for 30 minutes.
Preheat the oven to 220 degrees. Put the Wellington on a baking pan, covered with foil. Thoroughly grease the dough with egg. With a sharp knife to do the test is not very glubokie cuts (for beauty). Sprinkle with coarse salt. Place in oven and cook until then, until the dough is Golden brown, 35-45 minutes. If you’re using a thermometer, the temperature of the meat in the middle is supposed to be 50 degrees (the degree of readiness of the midium PEAP). Take out the meat from the oven and allow to rest 10 minutes.
Put the meat on a cutting Board and a sharp knife cut into pieces (not too thin that all fell apart).

Notes:

We highly recommend not to be afraid of pink meat and serve it in stages midium the PEAP process. Such meat is perfectly safe to eat (of course, if the meat was fresh and high quality). To determine this stage, you can use a thermometer, as described above. Or on the mind (as pictured). There is a mass misconception that such meat is meat with blood. But this is a misconception, as the blood in the meat that we buy there, it’s natural juices that can be eaten.

If the meat is too raw, and the dough is already ready, the situation can be rescued. Ready portions again to lay out on a baking sheet cut-side up and cook in the oven for another 10 minutes.