This dish delights all senses: the aroma teases the sense of smell, the golden crust delights the eye. The gentle crunch of the dough amuses the ear. And finally, a bright and rich taste with a powerful chord completes the delight!
Cut mushrooms and onion into thin strips. Chop garlic. Melt butter in a large skillet over medium heat. Add mushrooms and fry for 3-4 minutes. Add onion and garlic, then fry for another 3-4 minutes until golden. Season with salt, pepper, and thyme. Let cool for 10 minutes.
If using a whole beef piece, butterfly it by cutting horizontally to create a larger flat piece and unfold. If using chops, pound them to flatten and lay side by side to form a solid layer. Season both sides with salt and pepper.
Spread half of the cooled mushroom mixture along one long edge of the beef. Roll the beef tightly around the filling.
Tie the beef roll with culinary string at 2-inch intervals. Season the outside with salt and pepper. Heat a skillet over medium-high heat and sear the roll on all sides for 3-4 minutes per side until lightly browned. Remove from heat, cool for 5 minutes, then cut off the string and pat dry.
Grate the cheese and mix it with the remaining mushroom mixture. Roll out one sheet of puff pastry and spread the mushroom-cheese mixture along one long edge.
Place the cooled beef roll on top of the mushroom-cheese mixture.
Fold the pastry edges up and over the beef roll, overlapping them slightly. Pinch the narrow ends of the pastry to seal.
Beat the egg. Brush the pastry surface with beaten egg.
Roll out the second sheet of puff pastry. Make cuts in a checkerboard pattern. Lay this sheet on top of the beef roll, stretching gently so the cuts open. Fold any excess edges down around the sides. Brush with remaining beaten egg and sprinkle with sesame seeds.
Preheat oven to 200 °C (390 °F). Bake for 25-30 minutes until the pastry is golden brown. Transfer to a wire rack and cool for 5 minutes.
Cut into portions and serve warm with fresh vegetables.
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