Cooking Steps

1. 

   Step1:Remove the fascia of boffin. Dry the water with kitchen paper and season with salt and black pepper. Heat the frying pan. Add olive oil and fry the surface of boffin until brown.

2. 

   Step2:Coat the beef with mustard and cool at room temperature.

3. 

   Step3:The chicken liver is dried with kitchen paper and seasoned with salt and black pepper. Bake in the oven at 230 ° for 5 minutes. Take it out and put it in the cooking machine together with mushrooms. Add thyme, garlic, salt and black pepper and break it.

4. 

   Step4:Put the chopped mushroom and chicken liver sauce in the pan. Heat it over low heat and fry it dry.

5. 

   Step5:Spread a layer of fresh-keeping film. Spread the dried ham in turn and sprinkle with black pepper. Spread the chicken liver sauce with a thickness of about 0.3cm.

6. 

   Step6:Put on the beef. Use the plastic wrap to roll it up while pressing it. Make the three ingredients stick and fix. Roll it into a cylinder and put it into the refrigerator for 30 minutes to cool and finalize.

7. 

   Step7:Take another fresh-keeping film, spread the crust, roll the crust to a thickness of about 0.2cm, remove the fresh-keeping film from the set meat roll, put it on the crust, roll it up again, roll it into a tight cylinder, and then put it into the cold room for 30 minutes to cool and shape it.

8. 

   Step8:Take out the meat roll, remove the fresh-keeping film, put the yolk liquid on the crust, cut the incision and bake in the oven at 200 ° for 35 minutes.

9. 

   Step9:In order to better lock the gravy of the steak, do not cut it immediately after it is out of the oven. Wait for the room temperature to cool for 10 minutes, then cut it and dish.

10. 

    Step10: