Beef Wellington

Salt and pepper the beef filet.
Start the oven at 180.
Heat up a few knobs of butter and some olive oil in a pan.
Sear the fillet on all sides then place it in the oven for 20 minutes.
Brush the meat with some dijon mustard and set it aside to let it cool down.

Prepare a duxelle of mushrooms. Cut mushrooms in tiny tiny pieces. 
Do the same for the shallots.
Heat up some butter and oil in a pan and cook the shallots and mushroom together.
Add the thyme branches and let everything reduce. Add some seasoning.
Let it cook until all the excess moisture has evaporated.  

Lay a large sheet of cling film on a table.
Place parma ham slices in the middle. The slices should overlap slighly.
Spread the duxelle over the ham.
Place the fillet on top of it.
Using the cling film, roll the ham over the beef. Seal it and put in the fridge for 15 minutes.

Prepare another large sheet of cling film on a table.
Place the puff pastry in the middle.
Get the beef from the fridge and place it in the middle of the puff pastry.
Using the cling film, rool the pastry over the fillet and close. Seal and place in the fridge for 15 minutes 
or the night.

Cook for 30 minutes in the oven at 200.