Baked in pastry roast beef flamb

1,8 kg thin edges beef

50 g mushrooms

50 g butter
what kind of oil to choose? we'll show

2 egg yolk

1 leek (the white part)

? glass brandy

1 tbsp. olive oil

1 tsp. dried thyme

black pepper

salt

For the dough:

400 g flour

75 g butter

50 g melted fat

3 eggs

The dough should be prepared the day before: mix all the ingredients for the dough, add ? tsp. salt, knead until smooth and homogeneous, wrap the dough in plastic and put into the cold night.

After cutting the meat on all sides, to give it the right shape, to give the meat dry, RUB with salt.

In a large skillet, melt the butter on all sides fry the meat until Golden brown on medium heat, then pour in the brandy, a little to warm it, then burn it.

After you have extinguished the flame of a piece of flip, remove from the stove the pan, leave the meat for a minute, then put on a plate and leave for 10 minutes to cool.

The mushrooms and chop onion, add the thyme, pepper and salt, olive oil and fry for 2-3 minutes

The dough to get it out of the fridge, roll out so that the meat could fully wrap, but the thickness should be not less than 3 mm

Mix mushrooms and onions to put on the middle of the layer of dough, then spread over the whole of its area, in the center put a piece of meat, wrap it with the dough.

Top coat the dough with the beaten egg yolks.

Preparing baked in pastry roast beef flamb in the oven at 200 degrees for 20-25 minutes