Beef Wellington with mushrooms – a detailed recipe for cooking.
Recipe author – Nancy Fuller
Time: 4 час. 10 min. Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- One piece (900 gr.) Of beef tenderloin, tied up twine
- 1 sheet of frozen puff pastry (250 gr.), Defrost
- Coarse salt and ground black pepper
- 3 tbsp. l olive oil
- 450 gr mushroom caps
- 4 tbsp. l (60 gr.) Butter
- 1 shallot, chopped
- 2 tbsp. l fat cream
- 2 tbsp. l breadcrumbs
- 2 tbsp. l finely chopped fresh parsley
- 2 tbsp. l mustard
- 1.5 tbsp. l table horseradish
- 1 large egg
- Flour for rolling dough
- Sea salt flakes for sprinkling
Recipes with similar ingredients: beef, mushrooms, shallots, dough puff, eggs, cream, horseradish, mustard, breadcrumbs, sea salt flakes, parsley
Recipe preparation:
- Rub the tenderloin generously on all sides with salt and pepper. Heat 2 Art. l oil in a large frying pan to a high temperature. Fry beef from all sides, from 8 to 10 minutes. Put on a baking sheet and cool completely, about 20 minutes.
- Add half of the mushrooms to the food processor and chop until they will not be very finely chopped. Arrange finely chopped mushrooms in a bowl and do the same with the other half mushrooms.
- In a large frying pan over medium heat, heat the creamy oil and 1 tbsp. l remaining oil. When the oil sizzles, add shallots and fry until completely softened, about 4 minutes. Add mushrooms in a pan and fry until all the moisture released evaporate for about 10 minutes. Add fat cream and simmer until thickening, about 2 minutes. Turn off the heat and mix with breadcrumbs and parsley. Transfer the mushrooms into a small bowl, cool completely and Keep in the refrigerator for at least 1 hour. After this mushroom mixture will look like pasta.
- Combine mustard and horseradish in a small bowl. As soon as the meat cool, cut the twine and discard it, and then spread beef with mustard mixture. Put in the refrigerator and refrigerate in within 1 hour.
- Place the grate in the center of the oven and heat to 200 ° C. Cover the pan with parchment paper.
- Beat the egg in a small bowl. Sprinkle a work surface flour. Roll the puff pastry with a rolling pin so that it is 10 cm. longer than the tenderloin and 15-17 cm wider. Lubricate the edge of the dough beaten egg. Spread the mushroom mixture over the entire surface and sides beef. Place the beef with the mushroom side down in the center of the dough and spread on top of the remaining mushroom paste. Fold the 2 ends of the dough with butt of beef, and then wrap in a roll. Put the roll on the baking sheet is seam down. Lubricate the surface of the dough with an egg. Do 3 notch on top of the roll and lightly sprinkle with flakes of sea salt.
- Fry beef wellington until the thermometer, inserted into the meat, will not show 50 ° C, about 40 minutes. Remove from oven and let stand for 20 minutes before slicing. 2.5 cm thick slices. The temperature inside the meat will rise to 52 ° C, the beef will turn out lightly fried with a beautiful ruby red.
