Recipe detail

Generously season the beef roast with salt, pepper, and a drizzle of oil.

Place it on a rack over a container to catch the juices. Bake for 15 minutes for medium-rare.

Finely chop the shallot, Paris mushrooms, and garlic clove. In a pan, sauté them in butter with a sprig of thyme until all the juices have evaporated. Set aside.

Roll out the puff pastry to create a surface large enough to wrap the roast. Brush the roast with Dijon mustard, then place it on the back third of the pastry. Evenly spread the mushroom filling over the meat.

Fold the pastry to completely wrap the roast, ensuring the edges overlap under the meat. Remove any excess pastry. Turn the Wellington so the seam is underneath, then brush the edges with egg yolk.