Ingredients

• Fillet steak (1 piece, about 200 g)

• Mushroom (5 pieces)

• Onion (1/4)

• Garlic (2 cloves)

• Ham (4 slices)

• Puff pastry (1 sheet)

• Egg (1)

• Yellow mustard sauce (an appropriate amount)

• Salt (an appropriate amount)

• Black pepper (an appropriate amount)

• Olive oil (an appropriate amount)

• Black tea powder barbecue seasoning (3g)

Instructions

1. Marinate the fillet steak with salt, black tea powder barbecue seasoning and black pepper for 15 minutes.

2. Chop the mushrooms, onions and garlic, add olive oil to the pan, sauté the onions and garlic, add the mushrooms and continue to fry until the water evaporates, season with salt and black pepper to make mushroom sauce.

3. Add a little olive oil to the pan, fry the steak until both sides are golden, remove and set aside.

4. Spread yellow mustard sauce evenly on the surface of the steak.

5. Spread the ham on the plastic wrap, then spread the mushroom sauce on the ham, then put the steak on the mushroom sauce, roll the steak tightly with plastic wrap, and put it in the refrigerator for 30 minutes.

6. Flatten the puff pastry, wrap it on the steak roll, roll the puff pastry tightly with plastic wrap, and put it in the refrigerator for 1 hour.

7. Take out the steak roll, remove the plastic wrap, and brush a layer of egg liquid on the surface of the puff pastry.

8. Use a knife to score the puff pastry a few times, and bake in a preheated oven at 200°C for 20-25 minutes until the puff pastry is golden and crispy.

9. Take out the baked Wellington steak and let it rest for 5 minutes before cutting and enjoying.