(For the preparation of the Brisée Pastry crust see my recipes)https://sublimecreations.ch/en/all-recipes/recipes-f/appetizers/quiche-lorraine/
Brown the fillet in a pan with a drizzle of oil.
Dry the mushrooms with butter and oil then blend,
Roll out the Brisée Pastry crust, cover the surface with the champignon mushroom cream, wrap the fillet with the raw ham and wrap it in the Brisée crust covered with creamy mushrooms.
Brush with cream and egg.
Cook at 180°C for 30 min.
Slice and serve.
Notes
This recipe can be made in a more gourmet version, as you can see in the photo, which is composed of a circle of puff pastry or brisée, where a slice of seared fillet is placed inside, covered with porcini mushroom cream and embellished with ham of Parma just sliced.