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Season the fillet with black pepper and refrigerate for 2 hours.
Blend the mushrooms for 30 seconds.
Sauté the shallots, mushrooms, and bay leaf in olive oil, then season with salt and pepper. Let cool.
Mix the egg, milk, melted butter, vegetable oil, and flour
Cook the crepes, add fresh herbs, and set aside.
Sear the fillet in a pan for 5 minutes on each side, then let it cool completely.
Lay the crepes flat, spread the mushroom filling, wrap the beef, and roll it into a cylinder using plastic wrap.
Cover with puff pastry, brush with egg yolk, and garnish with thyme.
Bake in a preheated oven at 190°C, then reduce to 180°C and cook for 35 minutes until the internal temperature reaches 52°C (125°F).
Slice and serve the Beef Wellington warm!