After tearing off the cling film, cut off the extra pie crust along the ends of the beef. Set aside.
Spread a piece of plastic wrap and puff pastry (the pastry should be at least enough to completely cover the beef). Brush a layer of egg yolk evenly on the pastry, so that the crepe layer can stick to the pastry layer.
Put beef on top and roll up until the pastry overlaps at both ends. Cut out excess pastry like this:
Pastry should be completely wrapped to ensure that it will not leak during the baking process. Also wrap it with plastic wrap and tighten the ends, and let the refrigerator set for at least 30 minutes.
Decorate with extra pastry. You can make some simple "leaves" like we do. Keep in the refrigerator to keep.
Preheat oven 200C (oven with fan) / 220C (traditional oven). The baking tray is also preheated in the oven.
Remove the beef from the refrigerator, remove the cling film and place it on the baking paper (the baking paper is preferably about the size of a baking tray). Brush the egg yolk liquid evenly (the colour will be darker with egg yolk liquid), then use a knife (non-blade side) to draw the favourite pattern on the pastry (be careful not to cut it inside).
Paste the "leaf" decoration, and also apply a layer of egg yolk on the "leaf". Sprinkle coarse salt on the surface and put it into a preheated baking tray with baking paper. Put it in the oven for 35 minutes. Adjust the time according to the weight and thickness of the meat and the personal preference.
You can refer to our cooking time: the beef is 600 grams, the diameter is about 8 cm, the roasting time is 35 minutes, and the doneness is medium. A temperature probe can also be used to help test the maturity. Rare: 50 ~ 55C; Medium rare: 55 ~ 60C; Medium: 60 ~ 65C; Well done: 65 ~ 70C. (Note: The temperature will rise a bit during standing.)