Wellington Beef
by Editorial Staff
This is a truly royal dish that will be the highlight of the program on any festive table. And, if you want to surprise guests with your culinary art, then there is no better way.
Cook: 1 hour
Servings: 10-15
Ingredients
- Fillet of beef – 700 Grams
- Mushrooms – 200 Grams
- Shallots – 2 Pieces
- Bacon – 12-15 Slices
- Mustard – 2 Tbsp. spoons
- Egg – 1 Piece
- Puff pastry – 250-300 grams
- Salt – To taste
- Ground black pepper – To taste
- Thyme – To taste
- Olive oil – To taste
Directions
- First, we need to cut the mushrooms and onions into quarters. We do not wash the mushrooms, as they absorb moisture, and this is not very good for our dish.
- Using a food processor, grind the onions and mushrooms until such a homogeneous mass.
- Now we heat the frying pan and put the mushroom and onion mass on it. Fry over low heat until the moisture has completely evaporated.
- Finally, add salt and pepper and mix thoroughly.
- Then reheat the pan, this time add a little olive oil. Throw in a couple of thyme sprigs and fry them for a couple of minutes.
- Now we cover the table with cling film and spread the pieces of bacon on it so that they overlap a little. We will wrap meat in them.
- Then spread the mixture of mushrooms and onions over the bacon in an even small layer.
- Grease the cooled meat thoroughly with mustard. By the way, it is the mustard that gives this dish a special piquancy, which I really like.
- And now we carefully put our meat exactly in the middle of the bacon and mushroom paste flooring.
- And wrap it carefully so that the meat is tightly wrapped. We put in the refrigerator for 20 minutes.
- In the meantime, we can roll out the dough so that our roll can be completely wrapped in it.
- Now we put it in the middle of the dough and coat it on all sides with a beaten egg.
- We wrap it in an envelope and send it back to the refrigerator for 20 minutes.
- After the time has elapsed, we take it out, decorate it if desired, I’m nowhere without it, and sprinkle it with coarse salt.
- Now we send our meat into an oven preheated to 180 degrees. Cooking time depends on which degree of roast meat you like. I, for example, baked for about 20 minutes, so I got it with the ichor. But you can of course extend the cooking time. When you get the meat and oven out, let it sit for a few minutes. For if you immediately start cutting it, then all the juices will flow out of it. Well, in general, everything is ready.
Therefore, bon appetit!
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