Beef Wellington
A tender meat wrapped in golden puff pastry.

Ingredients
1x Buffalo Sirloin
1x Jerked Beef
1x Shriekshroom
1x Orobon Liver
1x Pie Dough
2x Chicken eggs
1x Black Pepper
2x Olive oil

(2 servings)

Procedure
1) Brush the buffalo sirloin with olive oil, season with black pepper, and cook to medium-rare.
2) Chop the shriekshrooms and orobon liver as finely as possible.
3) Heat the olive oil in a large skillet and fry the shriekshrooms and orobon liver carefully on medium heat.
4) Lay slices of jerked beef on a large chopping board and spread half of the shriekshrooms and orobon liver over the jerked beef.
5) Sit the buffalo sirloin on it and spread the remaining shriekshrooms and orobon liver over.
6) Curl the jerked beef around the meat, and roll it into a sausage shape
7) Roll out the pie dough and sit the meat in the centre.
8) Beat the egg yolks and brush the pie dough's edge, and wrap the meat.
9) Glaze all over with more egg yolk.
10) Heat the meat in the oven until medium, let it rest for a while, and serve.