<p><font face="Inter, helvetica, arial, sans-serif">Generously season the beef roast with salt, pepper, and a drizzle of oil.</font></p><p><font face="Inter, helvetica, arial, sans-serif"> Place it on a rack over a container to catch the juices. Bake for 15 minutes for medium-rare.</font></p><p><font face="Inter, helvetica, arial, sans-serif"> Finely chop the shallot, Paris mushrooms, and garlic clove. In a pan, sauté them in butter with <span data-question="Can we replace thyme with another herb to vary the flavors?" class="followup-block followup-block-hidden cursor-pointer outline-none static inline group-hover/message:[--hover-opacity:1]" type="button" aria-haspopup="dialog" aria-expanded="false" aria-controls="radix-_r_4s_" data-state="closed" tabindex="0" style="--underline-opacity: 0.4; --underline-height: 8%; --underline-saturation: 1;">a sprig of thyme</span> until all the juices have evaporated. Set aside.</font></p><p><font face="Inter, helvetica, arial, sans-serif"> Roll out the puff pastry to create a surface large enough to wrap the roast. Brush the roast with Dijon mustard, then place it on the back third of the pastry. Evenly spread the mushroom filling over the meat.</font></p><p><font face="Inter, helvetica, arial, sans-serif"> Fold the pastry to completely wrap the roast, ensuring the edges overlap under the meat. Remove any excess pastry. Turn the Wellington so the seam is underneath, then brush the edges with egg yolk.</font></p><div>Place the Wellington on a baking sheet. Insert a meat thermometer laterally into the meat. Bake and set the thermometer for a final temperature between 50 °C (rare) and 60 °C (medium).</div><div><br></div><div>When it comes out of the oven, let the meat rest for 10 to 15 minutes before slicing</div>