1. Season the beef tenderloin with salt and pepper, sear it quickly on all sides in a hot pan, then brush with mustard.
2. Very finely chop the mushrooms and onion and cook in the butter until all the moisture has evaporated.
3. Lay the smoked ham slices on cling film, spread with the mushroom paste, then place the beef on top.
4. Roll up tightly and chill.
5. Wrap in the puff pastry and brush with beaten egg.
6. Bake at 200°C for 25-30 minutes until golden, the beef pink inside.
7. Rest for 10 minutes before slicing.
Tip: Without cooking off the mushroom moisture the pastry goes soggy.
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