Beef and it is a natural pair, do eat together, iron and blood body strong, the whole family does not get sick!
Wellington beef tenderloin Beef Wellington is a very traditional British dish, and my husband ordered it to be done. The traditional will add foie gras, but support environmental protection decisions do not add, the common reality is just as delicious. This dish is also first-class. The perfect Wellington beef fillet should be juicy but the puff pastry bottom is dry enough, how exactly? Look at this "ultimate version" of la_beef is also the best ingredient for iron and blood supplementation, which is a very beneficial ingredient for children, the elderly and patients during growth and development.
Wellington beef fillet
material:
Beef fillet --- 600g (to be a whole cylindrical shape)
Parma Ham Parma Ham --- 4 Blockbusters (Thick Point)
Mushroom --- 400g
Puff Pastry --- 1 piece, 200g (you can buy ready-made or rub yourself)
Flour --- 1 tablespoon
3 --- garlic (finely chopped)
Egg skin Crepe --- 1 piece (can not be down)
flavouring:
1 teaspoon of black pepper ---
Salt --- 1 teaspoon
2 tablespoons of mustard ---
method:
1) Salt the beef fillet, fry on all sides on high heat, and finally add a little black pepper and pick it up.
2) Apply mustard while hot.
3) After coating the four sides, cool off at room temperature.
After frying the beef fillets, don't wash the pot, I add some red wine, chicken broth, mushroom minced with a little sugar, and cook the juice slightly to make a gravy point beef (this step you can not do).
4) Chop the mushrooms with a knife, heat a little oil, sauté the garlic until fragrant, and sauté the mushrooms until dry and do not produce water. (Finally, mushrooms can be printed on kitchen paper to help absorb moisture).
5) Add a little salt, sugar and black pepper to taste, add 1 tablespoon of flour and stir-fry well. Pick up to cool off for a while, then put in the refrigerator for half an hour and set aside.
6) Use kitchen paper to dry the mushrooms as much moisture as possible.
7) Pull open a sheet of plastic wrap, spread over Parma Ham, and have enough ham to wrap the tenderloin.
8) Spread the mushrooms evenly
9) Add the beef fillet
10) Pick up the plastic wrap and roll it up
11) When rolling, use a point force to press the compacted beef fillet
12) After wrapping, press again, the left and right sides of the plastic wrap should be twisted, take the two sides of the paper mouth on the table and push it up to the real, otherwise the shape is not beautiful.
13) Wrap up and place in the refrigerator for 15 minutes.
14) Roll the puff pastry to the size of a beef fillet and place on plastic wrap. Or use my ready-made one.
15) Take out the beef fillet, remove the plastic wrap, and it has been fixed.
16) Place on top of the puff pastry and coat the beef fillet with egg yolks on the four sides of the puff pastry
PS: If you want the beef fillet to reduce the water output and make the puff pastry bottom soaked, you can add an extra egg crust to the crust. When eating, the difference is not too large, but it is relatively dry.
17) Wrap up and cut off the excess puff pastry on all four sides (fold and seal downward).
18) Wrap it in plastic wrap, twist the left and right sides, put the paper mouth on both sides of the table and roll it up to the real, otherwise the shape is not beautiful. After that, put in the refrigerator and ice for another 15 minutes.
19) Iced beef fillet, take away the plastic wrap and coat with egg yolk. Then use a few knives on the surface of the puff pastry to facilitate breathability. Sprinkle a little more salt.
20) Bake at 180° in a baking oven for 35 minutes. (I put in the potatoes that had been baked for half an hour before)
21) Golden surface, that is, (like cooked points can be baked for more than 5 minutes).
22) Place in a greenhouse for at least 15 minutes so that the gravy dries without bleeding.
Cut in the middle! Good right! Sell first-class!
Beef fillet is just right, served with baked potatoes, some mustard, or with some gravy! All delicious.
Beef fillet is juicy, but the bottom is crisp enough and perfect.
Tips:
1) After frying the beef fillet, do not wash the pot, you can add some red wine, beef stock, mushroom minced a little sugar, and simmer the juice slightly to make a gravy point beef.
2) If you are afraid that the water out of the beef fillet will make the puff pastry bottom wet, the mushroom will be cut with a knife will produce less water, and the flour will make the mushroom more slurry and water-proof. Finally, you can add an extra piece of eggshell pancake.
3) The baking oven is better to bake with the baking fan bake fan function.
4) Beef fillet can be carried up by the rack, without wrapping plastic wrap by it snow overnight, so that the beef flavor is stronger and has a little Dry age effect, can make the cow out of the water less.
5) The fried beef steak should be added with black pepper when it is close to frying so that it does not burn.