Wellington beef, a famous English dish, gained a second wave of popularity thanks to Gordon Ramsay. It takes skill and timing. Let’s try!

Summary

Ingredients

• Carrots – 480 Grams
• Champignons – 180 Grams
• Beef Steak – 2 Pieces
• Fresh thyme, sprig – 3 Pieces
• Butter – 20 Grams
• Demiglas sauce – 2 teaspoons
• Yeast-free puff pastry – 200 Grams
• Salt – To taste
• Ground black pepper – To taste
• Olive Oil – 4 Teaspoons
• Water – 50 Milliliters

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Instructions

1.  Peel, wash and cut the carrots into circles diagonally. Fry the carrots for 4 minutes in 1 teaspoon of oil. Then transfer the carrots to a baking sheet and place in the oven, preheated to 230 degrees for 17 minutes. Then add half the chopped thyme, pepper and salt. Stir.
2. Fry the steaks in oil on each side for 3 minutes. Place the meat on a plate and add more oil to the pan. Cut the mushrooms into slices and send to the pan. Fry them for 5 minutes, stirring constantly. Season with salt and pepper. Stir.
3. Defrost the dough and cut into squares, then halve.
4. Place the steaks on a baking sheet lined with foil. Put some of the mushrooms on the meat. Cover the ingredients with the dough as shown in the photo. Bake the steaks at 230 degrees for 10 minutes.

   

5. Prepare the sauce at this time. Combine the water, sauce and mushrooms over medium heat. Bring to a boil and simmer for 2 minutes. Then add thyme and butter. Stir quickly.
6. Serve the Wellington Steak with Carrot and Sauce.