Beef with wine sauce

Beef with wine sauce 

Products: 

For 6 servings: 
100 g cooked ham, 
and 1 table spoon of mustard and tomato paste, 
1kg beef fillet, 
50 g butter, 
300 g mushrooms, 
and 2 table spoons of chopped parsley, baked and vegetable oil 
600 g frozen puff pastry, 
2 cloves garlic 
1 tea. teaspoon dried chervil, 
60 ml sherry 
250 ml of red wine and broth, 
100 g onion 
1 egg 
150 g sour cream. 
Instructions: 

Fry fillets in melted butter. Remove and season with mustard and grease. Disintegrate freezingly dough. Garlic and 150 g chopped mushrooms. Cut ham into cubes. Extinguish all together with the parsley 5 minutes in the melted butter and season. Lubricate water plate test (leaving 1 plate), lay down on top of each other and roll with a layer thickness of 2 mm. Put in the middle 1 / 2 stuffing, put the top fillet and the remaining stuffing. To separate the protein from the yolk and smear the edge of the test protein. Fold the dough over the fillet. Roll out remaining dough, cut out decorations and press the test. Lubricate yolk and bake for 40 minutes at 220 °. Chop the remaining onion and mushrooms. Stew in vegetable oil. Add the tomato paste, chervil, wine, broth and sherry. Uvarov, mash and rub through a sieve. Mixed with sour cream, boil and season. Serve meat with sauce