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Beef Wellington Ingredients
- Olive oil 40 ml.
- Onion (100g) 1 pc.
- Thyme 5 gr.
- Cream 33% 30 ml.
- Wheat flour 70 gr.
- Green onion 10 gr.
- Ham 50 gr.
- Beef tenderloin 400 gr.
- Allspice 4 pcs.
- Garlic Slices 1 pc.
- Champignons 125 gr.
- Chicken egg 2 pcs.
- Milk 8% fat 100 ml.
- Yeast puff pastry 150 gr.
- Main Ingredients
- Serving 4 servings
- World CuisineEnglish Cuisine
Inventory:
Cutting board, Knife, Kitchen stove, Frying pan, Flat plate, Deep plate, Mixer, Rolling pin, Spoon, Turn, Food wrap, Baking dish, Culinary brushCooking Wellington with Beef:
Step 1: Preparing Beef and Mushrooms ...
Heat the olive oil in a pan with high edges, salt and pepper beef tenderloin. Fry the beef for about a minute on each side. When the beef tenderloin is ready, put it on a plate. In the same olive oil, add chopped onion, garlic and thyme and stir fry for 3-4 minutes over medium heat. Add finely chopped mushrooms, then cream and simmer for 5-6 minutes. Put everything out and let it cool.Step 2: Cooking Pancakes ...
Mix the eggs with flour in a deep bowl with a mixer. Add milk, chives and salt to taste. We heat a pancake pan with a diameter of 20-23 cm. Bake pancakes as usual. Our ingredients are designed for 3 pancakes, if one pancake goes lumpy. When we make our pancakes, let them cool. We lay the pancake on several layers of transparent food wrap, on it - ham, mushrooms and tenderloin. We put everything in the refrigerator and let it cool. About 1 hour.Step 3: Preparation for baking ...
Roll the puff pastry with a rolling pin and put the pancake and fried beef in the center of the dough. Fold and seal all edges so that the seams are not too thick. Put the beef in a baking dish, then make a few cuts with a knife at the top of the dough. Beat the egg and brush the top with a brush.Step 4: Bake.
Preheat the oven to 230 C and bake for 10 minutes. Then reduce the heat a little and bake another 10 - 15 minutes. Until the dough turns ruddy.Step 5: Serve to the table ...
We take it out of the oven and arrange it on plates. We serve warm to the table. Bon appetite!Recipe Tips:
- - Pour all the juices left over from the meat frying into a small saucepan and set on high heat. Add red wine; cook for 10 minutes, or until the liquid evaporates a little. Strain and serve as gravy.
- - For the successful preparation of beef Wellington, you must use very high-quality meat without a single vein.
- - There are many variations for wrapping meat in this dish: in bacon, chicken liver.
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