Beef Wellington and oven-roasted vegetables

• 800 g to 1 kg of beef fillet
• 600 g button mushrooms
• 2 shallots
• 2 cloves of garlic
• 40g butter
• 2 puff pastries
• 6 slices of raw ham
• 1 egg
• A little thyme
• Olive oil

Roasted vegetables

• 800 g butternut
• 500 g Brussels sprouts
• Olive oil
• 3 tbsp. tablespoon of maple syrup
• Salt, pepper

1. Salt and pepper the beef fillet. Sear it in a hot pan with a little oil, for 1 minute on each side. Let cool completely.
2. Clean the button mushrooms, remove the stems and cut them into fine brunoise. Peel and slice the shallots and garlic, then brown them in a pan with the melted butter. Add the mushrooms and thyme. Cook for 10-15 minutes, stirring regularly. Let cool and refrigerate.
3. Unroll a puff pastry then place the slices of raw ham on top, overlapping them slightly on top of each other. Spread the completely cooled mushrooms on top. Place the meat in the center then roll everything up. Unroll the second dough, cut it into strips and place them on the other dough to create a lattice pattern. Using a brush, brown the puff pastry with egg yolk, cover and place in the refrigerator for 20 minutes.
4. Peel, hollow out and cut the butternut into cubes. Wash and cut the Brussels sprouts in half. Arrange the vegetables on a baking tray lined with parchment paper. Drizzle them with olive oil and maple syrup. Mix, salt and pepper.
5. Preheat the oven at 200°C (th. 7), brown the puff pastry again and bake for 30 to 45 minutes, depending on the size and weight of your meat. Roast the vegetables in the oven for 25 to 30 minutes.