【Ingredients】：

Sliced raw ham

Meringue

Beef tenderloin

200 grams of Tricholoma

Yellow Mustard Sauce

【Step】:

1. Prepare a piece of beef tenderloin ( about 400 grams).  Remove the fascia, blot the blood with kitchen paper, and sprinkle with sea salt and black pepper to taste；

2. Put oil in the pan and fry the beef tenderloin until golden on each side. After frying, apply yellow mustard sauce while it is hot；

3. Wash the mushrooms and smash them, pour olive oil into the pan, pour the mushrooms into the pan and fry dry to get the excess water, and fry into the mushroom sauce；

4. Put a layer of raw ham slices on the plastic wrap, put the beef tenderloin coated with mustard sauce, and put mushroom sauce on the beef tenderloin, then wrap it and put it in the refrigerator to freeze for 20 minutes；

5. Take out the thawed pastry and spread it out, smear the egg liquid on the pastry, put the shaped steak, wrap it, and cut off the excess part of the pastry. Apply another layer of egg liquid；

6. Preheat the oven in advance, put the steak in the baking tray, and hold it in the oven at 200℃ / 390℉ for 30 minutes. After it is cooked, let it stand for 10 minutes before cutting；

7. The holes on the puff pastry were used to take out the excess puff pastry and scrape it upright with a knife to change the knife. It looks better.