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1. Steak I chose the Australian M5 steak, the basic choice is filet mignon. Marinate with black pepper and salt for half an hour.
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2. Chop nuts and garlic mushrooms. Stir the mixture in a pot over low heat, add a little black pepper and salt when the mushrooms are out of water, fry for about 5 minutes, turn off the heat, let cool and set aside.
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3. Parma ham is laid flat on the plastic wrap and covered with mushroom sauce to cool
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4. Fry the steak on low heat until the color changes on all sides. Spread with mustard sauce while it is still hot and set aside.
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5. Wrap the steak tightly in plastic wrap and put it in the refrigerator for 20 minutes.
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6. Wrap the steak in the meringue. The excess meringue can be removed. Pack it tightly and put it in the refrigerator for half an hour to shape it.
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7. Take the shaped steak out of the refrigerator to warm it up for 10 minutes, put a knife on it, brush it with egg wash, put it in a preheated oven at 200 degrees, and bake it for 25 minutes.
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8. Baking (18 minutes)
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9. Out of the pot, perfect!
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10. Cut, fragrant
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11. Put on a plate, super beautiful
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Tips:1. Try to choose 300-400g for steak
2. Do not put too much salt in the mushroom sauce, Parma is already very salty
3. The plastic wrap must be tightly wrapped
4. The cutting knife should be shallow, not too deep
