How to make the most authentic Wellington
Take the best mid-range of Filet
Cut into 220-240g
Spread olive oil and sprinkle with rose salt
Marinate for 3-5 minutes
Take 200g of Lujie foie gras
Sprinkle with black pepper and olive oil
Marinate for 5 minutes
Choose a fine cast iron pot
Fry the beef for 5 minutes
to produce a Maillard reaction
The surface is golden yellow
Fry Rujay foie gras for 2 minutes
Golden yellow to the surface
The cut is orange in color and the shape is not scattered
Take 20g of Italian air-dried ham
Spread out and sprinkle the mushrooms
Place beef and foie gras on the upper layer of the mushroom
Wrap the plastic wrap on the outside to shape it
Put in the refrigerator and freeze for more than ten hours
Cut the puff pastry into a net
Wrap the beef and brush it with egg yolk liquid
Place in the oven for 25 minutes
Two roasts and two wake up, and take the temperature
Remove from oven
Slice Wellington
Test the chef's perfection
The most critical part of beef in making Wellington steak is usually Fillet, the top part of the steak, taken from the beef ribs, commonly known as beef tenderloin, small in number, fine in flesh and low in fat.
The biggest feature of Wellington steak is the shell puff pastry, the maker needs to bake the wrapped steak without scorching the puff pastry, paying great attention to the control of temperature, is a very complex dish from the raw materials and production steps, and it takes a lot of time to make a qualified Wellington steak.
Different combinations have different styles
November
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