2 yolks, beaten with a tablespoon of water and a pinch of salt
pepper and salt
Finely chop the mushrooms.
Heat oil in a frying pan, fry the mushrooms. Add thyme leaves and season with salt and pepper. When the mushrooms begin to release juice, cook them for 10 minutes on high heat. Set aside the dark paste aside to cool.
Spread slices of Parma ham on the food film so that they form a rectangle slightly longer than our beef. Spread the fried mushrooms evenly over the ham.
Heat oil in a hot pan. Fry the tenderloin on it for 30 seconds on each side so that it browns evenly, but remains bloody inside. Remove from pan and set aside.
Brush the beef with beaten yolks and season with salt and pepper.
Lay the beef on the ham with mushrooms and wrap it with a plastic wrap to form a tight roller. Repeat the same with the second beef and cool for 30 minutes.
Spread and roll out the puff pastry so that it is longer than beef. Roll the meat into the dough slowly and carefully.
Halfway through this operation, spread the cake with beaten yolk. Then continue until the dough tightly wraps all the beef around.
Cut off the ends of the dough and grease the top with beaten yolk.
Cut the top of the beef filled dough in "check pattern" with the tip of a knife. Bake in a oven preheated to 200 ° C for 15-20 minutes until golden brown. Set aside for 10 minutes and let the meat rest before you start cutting.
When the beef is in the oven, prepare the carrots. Fry them over medium heat over a small amount of oil. Serve with a slice of beef Wellington.