Start by massaging the fillet with salt and pepper. In a hot pan with olive oil and a knob of butter, brown it evenly on all sides, keeping the juices of the meat always inside.

Once browned, brush it with mustard. Take the champignon mushrooms, clean them and cut them into thin slices, add salt and pepper and blend them until you get a cream that you will dry in a pan. On a layer of cling film, roll out the slices of ham until they create a rectangle, spread them with the mushroom cream and place the fillet in the center and wrap it with the slices of ham.
After letting the wrapped fillet rest for a quarter of an hour in the refrigerator, take it and place it in the center of the puff pastry and cover it completely. Place it on a baking sheet and brush it with the yolk of an egg and with the help of a knife make perpendicular incisions on the dough.
Bake in a preheated oven at 200° for 30 minutes.

Prepare the accompanying Gorgonzola cream by blending the cheese with the cooking cream until you get a soft cream that you will keep aside.

Serve the fillet hot accompanied by the Igor Sweet Gor cream.

1 beef
fillet 1 roll of puff
pastry 300 g of champignon
mushrooms 150 g of raw
ham mustard
1 egg
extra virgin olive
oil butter (one walnut)
salt
pepper
Gorgonzola Igor
dessert Cooking cream