A step-by-step recipe for the main hot dish for the New Year’s table – Beef Wellington.
Beef Wellington is a traditional English festive the dish is actually easy to make. After all, it is prepared from purchased puff pastry covering delicate beef and tasty stuffed with spinach and artichoke.
Time: 3 час.45 minutes Difficulty: medium Servings: 8 – one 0 Recipes used volumetric containers: 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 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- One piece (1100 gr.) Beef tenderloin
- Coarse salt and ground black pepper
- 2 tbsp. l olive oil
- 300 gr frozen chopped spinach, thaw
- 2 tbsp. l (30 gr.) Unsalted butter
- 1 tbsp. frozen artichoke cores, thaw, drain liquid and roughly chop
- 2 cloves of garlic, chopped
- 1/2 tbsp. (about 100 gr.) garlic-herb cheese spread
- 1/2 tbsp. grated parmesan
- 1 tbsp. l mustard
- 1 large egg
- 2 tbsp. l milk or butter cream
- 2 sheets of frozen puff pastry (from a package weighing 500 gr.), defrost
- Wheat flour for rolling dough
- 150 gr. sliced ham
- Sea salt flakes, for sprinkling, optional
Recipes with similar ingredients: beef, spinach, artichokes, cheese cottage cheese, eggs, milk, cream, puff pastry, mustard, garlic, ham
Recipe preparation:
- Rub the beef on all sides 1/2 tsp. salt and sprinkle generously black pepper. Heat a large skillet over moderate heat. and add olive oil. Fry the beef from all sides, until it is browned, only about 5 minutes. Let cool then refrigerate for 1 hour.
- In the meantime, make the filling: put the spinach in clean a kitchen towel and squeeze out as much liquid as possible. Melt the butter in a medium skillet over medium heat. Add spinach, artichokes, garlic and 1/4 tsp salt. Cook periodically stirring until the spinach and artichokes are dried, and in a pan liquid will remain, about 4 minutes. Transfer the mixture to the bowl food processor and let cool to room temperature.
- Add garlic-herbal cheese spread and parmesan to chilled spinach mixture and grind into a paste. Keep the filling in refrigerator until you need it.
- Cook the Beef Wellington: Get the Beef Out refrigerator and grease it with mustard. Beat the egg in a small bowl. and milk. Sprinkle the work surface lightly with flour and roll 1 a sheet of dough in a square measuring 35 cm. Transfer the dough to a sheet parchment paper or foil. Grease the dough with the egg, leaving indent 2.5 cm from all sides. Put the ham in one layer on greased surface. Spread the ham with spinach and cheese. Place the beef on the bottom of the dough and roll it into a roll with using parchment or foil so that the beef is inside spinach, ham and dough. Lubricate the edges of the dough with an egg and seal the seam and the edges of the roll. Lay the Wellington beef on a baking sheet seam down and grease the surface with an egg.
- Roll the second layer of dough into a square measuring 30 by 30 centimeters. Use a corrugated cutter to cut the dough into ten strips about 2 cm wide. Lay 5 strips diagonally on top roll with the same distance from each other. Put 5 the remaining strips on top of the first, in a crisscross pattern. Cut off or tuck the ends of the strips under the roll. Grease all strips of egg mixture and sprinkle with sea salt. Chill until the dough becomes very cold and hard for at least 1 hour and for nights.
- Preheat the oven to 220 ° C. Bake until the dough will not become crispy and golden, and the center of the beef will not warm up to 50 – 52 ° С, at such a temperature the meat will turn out to be a weak roast (medium rear), about 40-45 minutes. Put the beef Wellington on chopping board and leave for 15 minutes. Using a serrated knife, cut the roll into slices and serve immediately.
