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Whole beef fillet wrapped in mushroom duxelles and prosciutto inside crisp puff pastry. The showpiece roast, and a meat thermometer is what makes it work.
Tie the 900 g fillet at 4 cm intervals so it holds a round shape and season it all over. Sear in the 30 ml olive oil in a hot pan for 2 minutes on each side until brown all round, then brush with the dijon mustard and cool completely.
Blitz the 500 g mushrooms, the shallots and the garlic to a coarse crumb. Fry in the 2 tablespoons butter over high heat for 15 to 20 minutes with the thyme and the 60 ml white wine until all the moisture has gone and the mixture holds its shape. Cool completely.
Lay the 100 g prosciutto slices overlapping on cling film into a rectangle, spread the cold duxelles over them and sit the beef on top. Roll it up tightly into a firm log and chill for 30 minutes.
Roll the 500 g puff pastry to 4 mm. Unwrap the beef onto it, fold the pastry over, trim the seam and press the edges shut. Chill for another 30 minutes so the pastry firms up.
Heat the oven to 200°C. Brush the pastry with the beaten egg, score it lightly and bake for 35 to 40 minutes. Pull it out when a probe in the centre of the beef reads 52°C for medium-rare or 57°C for medium.
Rest for 15 minutes so the juices settle and the temperature climbs a few degrees, then carve into 3 cm slices with a sharp serrated knife.
