Beef Wellington
6 servings
90 minutes
Beef Wellington is a famous British New Year's dish. Prepared using the technology of the eternal competitors of the English - the French. There is a legend according to which the classic French meat in dough, or filet de boeuf en croûte, was rethought by the cook of the victor of the Battle of Waterloo Arthur Wesley (by the way, an Irishman, but this is irrelevant), who later became the first Duke of Wellington. It is more logical to assume that this dish was simply named in honor of the national hero , along with several hundred streets in different cities of Great Britain and even an entire city - the capital of New Zealand, Wellington itself. If the history of beef Wellington is confusing, the recipe is not. To cook beef Wellington , you will need time and patience, but the result is worth it.
1
Prepare the necessary ingredients.
2
Sauté finely chopped onion in a mixture of butter and vegetable oil until soft.
- Onion: 1 piece
- Butter: 25 g
- Vegetable oil: 60 ml
3
Add finely chopped mushrooms and sauté for 5 minutes.
- Champignons: 150 g
4
Then add the minced garlic.
- Garlic: 2 cloves
5
After 2 minutes, add chopped parsley and remove from heat. Let it cool.
- Parsley: 10 g
6
Clean the cut from films and fry on high heat on all sides.
- Beef tenderloin: 750 g
7
Mix the pâté with the mushroom mixture, add salt and pepper.
- Duck pate: 100 g
- Champignons: 150 g
- Ground black pepper: to taste
- Salt: to taste
8
Roll out the dough on a floured surface, place mushrooms with pâté in the center, top with sautéed meat, and wrap it in dough.
- Puff pastry: 500 g
9
Transfer the pie to the baking sheet seam side down, brush with egg yolk, and make light cuts on the dough without cutting through to the filling.
- Egg yolk: 1 piece
10
Send to the oven preheated to 200 degrees for 35-40 minutes.