1. defrost puff pastry sheets together, clean mushrooms, peel shallots, finely dice both, as well as the ham. Chop the parsley finely. Heat 1 tbsp oil in a frying pan, sauté shallots for 1 minute until translucent. Add mushrooms. Steam for 2 minutes until soft.
Add port wine and sauté until liquid has evaporated. Season with salt and pepper, remove from skillet, mix with ham and parsley, set aside.
Heat 2 tbsp. oil in a frying pan, sear fillet on all sides for 2 min., season with salt and pepper, remove from frying pan and cool. Place puff pastry sheets on top of each other on a floured work surface and roll out 1 1/2 cm thick to a 44×42 cm rectangle. On one half, 5 cm from the edges of the dough, spread a work surface the size of the fillet with wafers double, spread with mushroom mixture 1/2 cm thick. Place the cold fillet on top.
Press the rest of the mushroom mixture onto the fillet with a pastry card (or a wide kitchen knife).
4. smooth the edges of the dough, saving the leftovers for decoration.
Mix egg whites. Fold large free end of dough over meat, pressing smooth. Brush the narrow sides of the dough with egg white and fold up to form a closed package.
Decorate with the leftover dough, poke holes in the dough. Mix egg yolks with milk, brush dough. Place fillet on a baking sheet lined with parchment paper. Bake in hot oven until
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