Joanne Rainey Miller
Beef roulade with chestnut mushrooms and parma ham.
Clean the mushrooms with kitchen paper and puree the mushrooms in the food processor.
Heat the butter in a frying pan and fry the puree for 8 minutes. Season with salt and pepper.
Place the ham in a rectangle of 20 x 30 cm on cling film. Brush with the puree.
Remove the rubber bands from the roulade. Sprinkle the meat with salt and pepper. Heat the rest of the butter and fry the meat over a high heat in 4 min. Brown.
Brush with the mustard. Put on the ham with the puree. Roll the ham with the foil tight around the roast beef. Put in the refrigerator for 1 hour.
Preheat the oven to 180 ° C. Roll out the puff pastry. Remove the meat from the foil. Put on the dough and fold it around the meat.
Place the fold down on a baking sheet covered with parchment paper. Split the egg and beat the yolk. Brush the dough with egg yolk.
Bake for about 50 minutes in the oven. Leave to rest for 10 minutes. Cut into slices at the table.
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