Rump of beef en croute with Salumificio di Franciacorta Lardo and porcini mushrooms

Preparation

For the pastry
Place the sieved flour and cold cut butter in a food processor with blades. Add the rosemary leaves. Blend all the ingredients until the mixture resembles sand. Add the iced water flush and knead quickly with your hands, to obtain a compact and smooth dough; form a ball, and rest for at least 30 minutes in the fridge, wrapped in cling film.

For the filling
Clean the mushrooms, if possible without washing them, slice and set aside. Prepare the soffritto by browning the oil, garlic and chilli together with a few parsley leaves. Add the mushrooms, season to taste, then cook over a high heat for 10 minutes. Finally, blend using an immersion blender and set the mushroom cream aside. In a pan with hot oil, brown the meat for at least 3 minutes per side, turning it gently with tongs. When it is browned, turn off the heat and place the meat on a rack. Carefully cover with the mushroom cream except for the base; remember to keep some of the mushroom mixture to garnish.

Assembling the dish
Roll out the pastry to a thickness of 1-2 mm, arrange the slices of Salumificio di Franciacorta Lardo to cover the entire surface, and spread porcini cream on the central part. Place the meat on and begin to wrap it with the slices of Lardo, gently folding them up to cover the entire surface.
Gently wrap the pastry around the beef with your hands, trying to make it stick as much as possible.
Place on a baking sheet lined with parchment paper, brush with beaten egg and decorate with the leftover pastry. Bake in a pre-heated static oven at 180°C for 30 minutes (or in a fan oven at 160°C for 20 minutes).

Buon appetito!