Beef Wellington

• Finely chop mushrooms, shallots, garlic, and onion.
• In a pan, melt butter and sauté the onions, shallots, and garlic until fragrant. Add the mushrooms with a sprig of thyme and cook until the mushrooms release their moisture.
• Add red wine and cook until it evaporates, then season with salt and pepper. Let the mi1ture cool.

• Sift flour, then add milk, parsley, and one egg, mi1ing until smooth.
• Heat a 25cm pan, melt butter to coat, and pour in a thin layer of batter. Cook in batches until all the batter is used.

• Season the beef with a little salt and pepper, then sear until browned on all sides. Let it cool, then brush a layer of Dijon mustard evenly over the surface.
• On a sheet of plastic wrap, layer the pancake and Parma ham, then spread the sautéed mushrooms evenly. Place the beef in the center and roll everything tightly using the plastic wrap. Chill for at least 40 minutes.
• Dust a sheet of puff pastry with flour and roll it out slightly. Brush with a beaten egg, place the wrapped beef in the center, and brush more egg around the edges to seal. Roll up, folding in the ends, and chill for 10 minutes.
• Brush the pastry with another layer of egg, then score a decorative pattern on top if desired.

Preheat the oven to 210℃. Once heated, bake the Beef Wellington for 30-40 minutes. Let rest for about 8 minutes before slicing and serving.