1, filet mignon 760 grams, 6 slices of ham, 1 sheet of puff pastry, 2 egg yolks, 2 tablespoons of yellow mustard, mushrooms, salt, pepper, half an onion, butter, foie gras, brandy.

2, filet mignon remove excess fat, egg yolks beaten sprinkled, mushrooms pureed, onion diced.

3. Add melted butter to the pan and sauté the diced onion over medium heat. Add the chopped mushrooms and brandy and sauté for 8-9 minutes until the sauce is dry. Cool for a while, then add foie gras and mix well, place on a plate to cool

4: Sprinkle the surface of the steak with salt and black pepper, place in a hot frying pan and fry over high heat for 1 minute each, remove from the pan and cool, remove the cotton strings, and brush the surface evenly with a layer of mustard sauce.

5. Lay plastic wrap flat and top with ham slices, overlapping two ham slices. Place the steak in the center of the steak, smooth with a spatula, roll it up in the plastic wrap and refrigerate for 15 minutes to shape the steak.

6. Spread the puff pastry out, dust with dry flour, brush with egg yolk mixture around it, remove the plastic wrap from the surface of the steak, and wrap the steak in the puff pastry, sealing it face down on a parchment paper-lined baking sheet. Brush the top of the puff pastry with egg yolk and add some trimmings for garnish; refrigerate for 15 minutes.

7. Bake in the oven at 400F for 30 minutes, until the top of the puff pastry is golden and crispy, let it rest for 10-15 minutes, then cut into small pieces and serve.