The traditional Wellington beef recipe is using only porcini mushrooms. Mushrooms, along with porcini mushrooms will help create this delicious dish outside the mushroom season.
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You will need
- - 1 kg of beef tenderloin,
- - 300 g of fresh or frozen champignons,
- - 2 tsp salt
- - 1 onion,
- - 2 tbsp butter,
- - 100 g of dried porcini mushrooms,
- - 50 ml of sherry or dry wine,
- - ½ tsp black pepper,
- - 400 g of puff pastry,
- - 1 egg.
Instruction manual
1
First you need to salt and pepper the meat, then tie it with a thread, so that in the process of frying the meat piece retains its original shape.
2
In a pan over high heat, you need to heat 1 tbsp. sunflower oil. Fry the meat on each side until a brown crust forms, about 5-7 minutes in total.
3
Then the meat is placed on a cutting board and completely cooled, about an hour. Mushrooms and onions must be finely chopped.
4
In a frying pan over medium heat, you need to melt the butter, put onions there and fry, stirring, until tender, for about 5 minutes.
5
Mushrooms, salt and pepper are added there to taste. Everything is fried and stirring for about 7-8 minutes. Then the wine is poured there, and the dish is cooked until the liquid evaporates, for about 3 more minutes.
6
Mushroom mass must be laid on a plate and cool.
7
On a board sprinkled with flour, you need to roll the dough into a rectangle with such dimensions to wrap the meat there. The thickness of the dough is 5-6 mm.
8
Half of the mushroom mass is laid out on the dough. Meat is placed on top and the remaining mushrooms are distributed on it. The edges of the dough rise and close over the meat. Then you need to pinch the seam well.
9
The meat in the dough should be transferred to the cutting board sprinkled with flour, with the seam down and refrigerated for at least 1 hour.
10
Next, you need to preheat the oven to 220 ° C. Transfer the meat to a baking sheet covered with foil and grease with an egg. Put in the oven and bake for 30-50 minutes.
eleven
Before cutting cooked meat, let it lie for 15 minutes at room temperature.