1. Preheat the oven to 180°C
2. Cut the mushrooms into fine brunoise. Season the beef fillet with salt and pepper.
3. In a casserole dish, heat the oil and sear the sides of the meat until they are golden and crispy. Then set aside in the refrigerator. Then add the mushrooms, garlic cloves and butter, salt and pepper to the same pan. Set aside the mushrooms in the refrigerator.
4. Place plastic wrap on the work surface and lay the slices of ham flat so that they can cover the beef fillet.
5. Place the mushroom duxelle on the ham and place the beef fillet on the mushrooms. Roll the ham around the fillet, making sure to tighten it well.
6. Roll the very cold puff pastry by measuring the size of the beef fillet and cut off the excess parts by 3-4cm.
7. Unroll the plastic wrap and place the beef on the puff pastry. Brush lightly with the egg yolks.
8. Cover with the second sheet of puff pastry and close well without keeping the air inside. Trim the edges to finish with a margin of 3-4cm outside the beef. Brush the entire outside with the egg yolk and decorate with the leftover pastry.
9. Bake for about 30 minutes, the dough should be golden brown and crispy.
