Cooking Steps

1. 

   Step1:Prepare ingredient

2. 

   Step2:Wash the beef tenderloin, preheat the pan, add olive oil, fry the beef tenderloin until the surface is ripe and discolored, sprinkle with black pepper. Set aside.

3. 

   Step3:Dice the shallots and mushrooms. Stir fry them in a frying pan. Pour them into a blender and beat them into a paste. Place them on a flat plate for standby. After cooling, use paper to absorb the excess water

4. 

   Step4:Spread the prepared Parma ham on the cutting board. Spread the mushroom on the Parma ha

5. 

   Step5:Cool the beef tenderloin and spread some mustard on the mushroo

6. 

   Step6:Roll them u

7. 

   Step7:Put the roll of ham and mushroom in the refrigerator. Refrigerate for two hour

8. 

   Step8:Take out the pastry. Put the frozen roll on the pastry roll. Brush a layer of yolk on the surface of the pastry. Use a knife to make a slanting knife on the surface. Form a pineapple skin. Move it into the baking tray. After the oven is preheated, move the baking tray into the oven and bake for 45 minutes at 180 degrees.

9. 

   Step9:Melt the block of dark chocolate in the microwave oven. Heat the red wine in the pot. Add the beef juice, red onion, Oregon, thyme, bay leaf. Finally, add the chocolate sauce. Boil it to a certain thickness. Take it out

10. 

    Step10:Pour the red wine chocolate sauce on the roasted sirloin roll. Put it on a plate. It's edible