Beef Saint Jean

Preparation:

Preparation: Prepare the filling: peel and chop the onion. Break an egg into a bowl and beat it. Add the cheese, onion, tarragon, breadcrumbs, salt and pepper. Mix with a fork. Pepper the meat. Brush one side of each piece of meat with mustard. Arrange half of the bacon slices on one of the two pieces. Cover with the stuffing. Add the rest of the bacon. Place the second piece of beef on top. Tie lengthwise, at 2.5cm intervals, then tie widthwise. Heat the oven to 200 degrees. Heat the oil in a pan. Brown the meat on both sides over high heat for four or five minutes. Place a sheet of aluminum foil on the work surface that is much larger than the piece of stuffed beef. Drain the piece of meat, reserving the cooking juices. Place it in the center of the aluminum foil, raising the edges of the latter to form a sort of container. Pour the red wine into the pot. Boil for two to three minutes, scraping the bottom of the container to remove the meat sauce. Pour the sauce over the piece of meat. Peel and chop the onion, sprinkle the beef with it. Close the meat in the aluminum foil. Put it in the oven and let it cook for about an hour. Open the aluminum foil and let it cook for another fifteen minutes. When the meat is cooked, drain it and let it rest for two or three minutes, place it on a serving plate, remove the string and pour over the cooking juices. Keep warm. Prepare the garnish: Heat the oil over medium heat in the pot. Dry the mushroom heads and brown them for three minutes in boiling oil. Blanch the tomatoes, peel them and cut them into small cubes. Cut the olives into thin slices. Cut the ham into strips, arrange them diagonally on the meat. Decorate with the slices of olives, put the sautéed mushrooms on the sides, fill them with the tomato cubes. Decorate with the parsley leaves and serve. Recommended wine: Barbera.