Ingredients for the shortcrust pastry:
75 g butter (cold from the fridge)
150 g wheat flour type 00
45 ml water (ice cold)
1 pinch table salt and black pepper
1 sprig rosemary

Ingredients for rump steak
Rump steak 850 g
500 g porcini mushrooms
200 g FranciacortaLardo (sliced)
1 clove garlic
1 fresh chilli pepper
1 spring parsley
40 g extra virgin olive oil
1 pinch table salt and black pepper
For brushing

Preparation
For the shortcrust pastry: place the sieved flour and the cold butter, cut into knobs, in a food processor fitted with blades Clean the rosemary and add the leaves. Mix all ingredients to form a mixture with a grainy floury appearance. Dribble in the ice-cold water and mix quickly with your hands to form a firm, smooth dough. Form into a ball and leave to stand for at least 30 minutes in the fridge, wrapped in kitchen film.
Clean the mushrooms, without washing them if possible, cut them lengthwise only and set them aside. Soften the garlic and chilli pepper in the oil with a few parsley leaves. Add the mushrooms, season with salt and pepper to taste, and then cook over a lively flame for 10 minutes. Finally blend with a hand blender and set the mushroom cream aside. .
Brown the rump steak thoroughly in a frying-pan with hot oil for at least 3 minutes on each side, turning it gently with tongs to brown all sides. When it is brown all over, turn off the heat and place it on a grille. Coat gently with the creamed mushrooms except for the base; remember to keep some of the creamed porcini mushrooms back for the garnish. .
Roll out the shortcrust pastry until 1-2 mm thick, cover all the pastry with slices of Franciacorta Lardo and spread the rest of the creamed porcini mushrooms in the middle. .
Place the meat on top and start to wrap it with the Franciacorta Lardo slices, folding them delicately so that the whole surface is thoroughly covered. With your hands, gently wrap the Choux pastry around the rump steak, trying to make it stick as much as possible. Place it on an oven tray lined with greaseproof paper and brush the roll with a beaten egg; make your own decorations with the rest of the shortcrust pastry. Bake in a static oven preheated to 180° for 30 minutes (or in a fan oven at 160° for 20 minutes).