Wellington Beef Steaming with Oyster pate. 
Time: 2 час.Difficulty: medium Servings: 4-6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 – 900 gr. beef tenderloin
- Salt and ground black pepper
- Vegetable oil
- 1 tbsp. l (15 gr.) Butter
- 60 gr shallots, finely chopped
- 1 clove garlic, finely chopped
- 120 gr. finely chopped mushrooms
- 350 gr canned peeled oysters, drain the liquid
- 1 tbsp. l dry sherry
- 2 tbsp. l fresh bread crumbs
- 1 sheet of frozen puff pastry, thaw
- Rolling flour
- 1 egg, beaten with 1 tsp. water
Recipes with similar ingredients: beef, shallots, garlic, mushrooms, shellfish, sherry, white bread, puff pastry, higher flour varieties, eggs
Recipe preparation:
- Preheat the oven to 230 ° C.
- Rub the tenderloin with salt and pepper and lightly grease. Heat 1 tbsp. l vegetable and butter in large pan over medium heat. Put the tenderloin in a skillet and lightly fry it on all sides, including the ends. Shift the meat on the plate.
- Add oil to the pan, if necessary, and then add shallots, garlic and sauté for 2-3 minutes. Add mushrooms and fry for 2 to 3 minutes. Add oysters and sherry and stew until oysters will become opaque. Remove from heat and cool slightly. Drain the excess liquid and mix the mixture with bread crumbs in a bowl food processor. Grind the mixture until it is will become homogeneous. Lay a colander with several layers of gauze and put the paste in it. Allow excess fluid to drain for 10-15 minutes. If the paste seems too wet, raise the edge of the gauze, twist it and squeeze out excess fluid.
- Roll the puff pastry onto a lightly floured working flour surfaces in a 0.5 cm thick rectangle. Place a little paste in the center of the dough and distribute it according to the size of the cut. Put the meat on the paste; then cover the top and sides with the remaining паштетом. Wrap the dough around the tenderloin. Moisten the edge with water and seal. Trim the top layer of dough at both ends and fold ends on the sides of the meat, sealing them together. Gently flip tenderloin wrapped in dough and place the seam down on lightly greased baking sheet. Lubricate the surface of the dough with a beaten egg. Decorate the top of the roll with carved patterns test. Lubricate the patterns with a beaten egg. Bake beef in pastry in for 15-20 minutes or until the dough turns golden brown. Remove the Wellington beef from the oven and let stand 10 minutes before sliced.
