Ingredients
The roast
- 800 g roast beef
- 2 puff pastry
- 2 cases. breadcrumbs
- 1 egg
- 20 g of butter
- Salt
- Pepper
The joke
- 300 g button mushrooms
- 4 shallots
- 10 cl of white wine
- 40 g of butter
- 1 sprig of thyme
- Salt
- Pepper
Preparation
The roast
Take the roast beef out of the refrigerator and keep it at room temperature for 30 minutes.
Melt 20 g of butter in a frying pan and sear the roast beef over high heat on all sides for a few minutes.
Add salt and pepper.
Let the roast sit on a grill for at least 1 hour to allow the juices to drain.
Peel and finely chop the shallots.
Clean the mushrooms and slice them.
Melt the 40 g of butter in a frying pan then brown the shallots for 6 minutes.
Add the white wine, mushrooms, and sprig of thyme. Season with salt and pepper and continue cooking for 20 minutes until the juice evaporates. Let cool.
Preheat the oven to 210°C.
Place the puff pastry on a baking sheet lined with parchment paper, overlapping them in half.
Sprinkle the middle part with breadcrumbs.
Spread half of the mushroom filling over the puff pastry.
Remove the twine around the roast and place it on the mushroom stuffing.
Cover the meat with the rest of the mushrooms, and fold the puff pastry over the roast, covering it completely.
Brush with beaten egg using a pastry brush and bake for 10 minutes.
Lower the oven temperature to 180°C and bake for another 30 minutes.
Let the roast beef in a crust rest for a few minutes before serving it, accompanied by a gratin dauphinoise or mashed potatoes
