2020-08-13 / test@t
Beef Wellington is a spectacular dish with pinkish beef tenderloin under the brownish crust. Traditionally, Wellington beef is prepared in the form of a large roll, but we offer a simpler version, portioned.
- 750 g of puff unleavened dough
- 6 slices of beef tenderloin, 4 cm thick
- 250 g mushrooms
- 2 shallots
- 300 ml beef broth
- 4 tbsp. l. butter
- 2 tbsp. l. flour
- 3 tbsp. l. dry red wine
- 15 sprigs of thyme
- 1 egg
- 1-2 tbsp. l. mustard
- freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
1. Blot beef tenderloin with paper towels and season with salt and pepper. In a large skillet, heat 2 tbsp. l. butter and fry the beef for 2-3 minutes. from each side. Transfer to a plate, brush with a thin layer of mustard and keep warm.
2. On a lightly floured work surface, lightly roll out the puff pastry and cut 6 squares measuring 18x18 cm.
3. Place a piece of tenderloin in the center of the dough square, brush the edges of the dough with water and pinch tightly. Puncture 3-4 holes in the dough for steam to escape with a knife.
4. Transfer the envelopes to a baking sheet lined with parchment and drizzled with water. Beat the egg lightly and brush over the surface of the dough. Place in an oven preheated to 200 ° C and bake for 20 minutes, lowering the oven temperature to 180 ° C in the middle of cooking.
5. Peel and finely chop the shallots and mushrooms, chop the thyme leaves. Heat the remaining oil in a skillet and fry the shallots and mushrooms for 5 minutes. Add flour and cook for 1 minute. Pour in the broth, bring to a boil and cook for 3 minutes, until thickened. Pour in wine and thyme, cook for 2 more minutes.
6. Transfer the finished beef envelopes to plates. Add mushroom sauce. Serve mashed potatoes, if desired.