Beef Wellington with mushrooms and a salad of sprouts and herbs.

Pour the water, oil, and 1/4 teaspoon of salt into the bowl of a mixer fitted with a dough hook. Add the flour and mix until you have a dough that is neither sticky nor crumbly. Wrap the dough in plastic wrap and place it in the refrigerator.

Finely chop the mushrooms, chervil, shallot, and clove of garlic.

Melt the butter in a skillet over medium heat and sauté the shallot and garlic for 5 minutes, stirring regularly. Add the mushrooms, season with salt and pepper, and continue cooking for 5 more minutes.

Remove from heat and add the chopped chervil and thyme.

Preheat your oven to 180°C.

Place 2 tablespoons of mushrooms on the edge of a slice of beef tenderloin and roll it all up. Wrap the beef rolls tightly with plastic wrap.

Cut the dough into 4 pieces, then roll each piece out thinly into a rectangle. Wrap the dough around each fillet, sealing the ends well. Brush the rolls with egg yolk, make a few slits, then place them on a baking sheet lined with parchment paper.

Finally, bake for about fifteen minutes. Serve with a salad.