Beef Wellington by Gordon Ramsay

Wash the meat and blot it with a paper towel. We remove the films and cut off the excess fat. From the whole piece, cut off the tail part (thinning the piece).
Peel the onion and cut into medium pieces. Mushrooms cut into large chunks, you can just cut in half. Pepper peas chop with a knife, crush with the flat side of the blade.
Pour a little vegetable oil into a frying pan with a thick bottom and put it on fire. Heat until a light smoke appears. The frying pan is hot. Put the meat in it and fry until one side is golden brown (40 seconds), then turn the tenderloin over and continue to fry. The whole piece should be in a golden crust. Do not salt the meat. Otherwise, the juice will stand out. At this time, we prepare the mushroom mixture.
Pour a little oil into the second pan and fry the onion in it for 2 minutes. Add chopped mushrooms to this pan and pour in a little vegetable oil. Do not salt mushrooms. They will also secrete juice. Fry for 8 minutes, stirring and only now add a little salt. Season with thyme
Remove the meat from the pan and rub it with pepper. If this is done in a frying pan, the pepper will burn. Add salt.
In the bowl of a blender, chop the mushrooms with onions. Put them in a bowl. Let cool. Roll out the dough sheet a little. Put 2 tablespoons of mushroom mixture on the dough in the center of the sheet. Fried meat is on top of it and mushrooms are on the meat again. With the remaining mushroom puree, stick the meat on all sides, you should get meat in a mushroom coat.
Reduce the edges of the dough to the center and blind. Cover the baking sheet with parchment and lay out our bun seam down. In a bowl, beat the egg with a fork and grease the surface of the dough with a kitchen brush. Sprinkle lightly with pepper on top. This will give a piquant taste. Now we send it to the oven to bake at 180 degrees for 30 minutes. Juicy beef calls the aroma to the table.