Beef in puff pastry "the meat Holiday in November"

Description

Hello! Today Russia celebrates Day of national unity. Offer You an excellent dish for the holiday table or Sunday dinner! The dish was born spontaneously, as in stock was not a good piece of pork, but it was a magnificent beef tenderloin. What happened in the end, we can proudly bring to any table as a festive dish. Cut thick slices of aromatic beef with mouth-watering bacon and festive crunchy crust on top will not leave anyone indifferent! The main – set closer to himself. Otherwise you may not get it if a lot of people. Bon appetit to You and your family!

Ingredients

Beef

1750 g
Fat

100 g
Brisket

100 g
Ham

100 g
The dough is flaky yeast

800 g
Chicken egg

2 piece
Onion

2 piece
Parsley

50 g
Melted butter

1 Tbsp
Sour cream

2 Tbsp
Sesame

2 Tbsp
Beer

500 ml
Carrots

1 piece
Celery root

0.25 piece
Pork

250 g
Dry milk

1 Tbsp
Milk

50 ml
Spices

1.5 tsp
Salt
Mushrooms

100 g
Butter

25 g
Broth

50 ml
Tomato juice

250 ml
Potato starch

1 Tbsp

Cooking

For our future culinary "masterpiece" vital to us beef and others like it the following products...

Beef – the meat is dry, so no marinade we did well. Cut into cubes carrots, celery and onions. Strongly fill the vegetables with the beer and bring to a boil. Cool the marinade.

Still, I sharpened vague doubts that one of the marinade to soften the beef will be enough. So I decided to soften the fat. The idea comes from the Internet. Bacon cut into cubes long. Prepare a mixture of salt, pepper and spices. RUB this mixture of fat and put into the freezer to freeze.

Take a long narrow knife and pierce the beef along the entire length. In the slots insert the frozen fat. The task, by the way, is not easy, the fat melts quickly from the heat source. And to put it quite problematic. It is better to use the male half. To be honest, one knife the husband has not done, built some long to adapt, and there is something saying, still stuffed nevpihuemoe to the right place.

Now we need to find a suitable vessel for a comfortable and marinating can make meat with vegetables. The best balance of speed and completeness of maturation of the meat in the juice for 5 hours. Can be more, I marinated the night. Flip a couple of times.

First thing in the morning drain off the marinade and carefully dry the beef.

Then quickly fry it over high heat on all sides, thereby locking all the juices inside the meat; after cooking can salt and pepper the meat.

Fried meat sent out into the cold to cool.

Next, cut the onion and bacon and fry them until transparent in the same pan where the roasted meat. Add to the pan of vegetables from the marinade, parsley and sour cream. Stir and fry for 5 minutes. Leave to cool.

Meanwhile, cook sausage meat: beef and pork passed through a fine grate grinder, and then an additional grind in a blender. I had it done beforehand, so, sorry, no photos. It turns out very sticky paste-like mass. It added dry and raw milk, salt, pepper and spices. Thoroughly knead until smooth.

Now, add sausage mince and egg to cooled vegetables and mix well. The mixture should be very sticky!

Go to the fun. I had 2 packets of ready puff pastry 500 g Sheets of dough long and narrow. Reasons that a lot of toppings and its weight rolls the bottom layer I made the following way. Put the layer in half and slightly unrolled it along the length, a little larger than the piece of meat.

Cut the slices of ham and laid them on the dough. Their task - to prevent the dough from soaking juices flowing.

On ham put our wonderful kuzmanic Packed with meat.

And start evenly stick beef sausage and vegetable stuffing. Molded, incidentally, is very easy, any difficulties I experienced.

Now roll out the top layer. I similarly folded in half and unrolled so that they could completely cover the stuffing with the meat.

Carefully connect the top and bottom layers of dough and resolutely cut off the excess. I'm on the edge still walked with a fork to secure.

Apply with a knife pattern, NOT cutting all the way through. Insert noodle steam to escape. Coat the dough with egg and sprinkle with sesame seeds. Send our magnificent building in a preheated 210 degree oven for 30 minutes (until Browning test).

Take out the meat...

And close it with foil. The lower to 180 degrees and bake for 1.5 hours. We love the meat with the blood. If You don'T like, feel free to add another 30 minutes.

Take out and leave for 30 minutes directly on the sheet under the foil. Additionally, wrap it up with a towel.

While the meat is resting, prepare the mushroom sauce. Essential Ingram...

Mushrooms finely cut and fry in butter. Add starch and stir. Pour in the stock and tomato juice. Bring to boil and simmer for 20 minutes.

Now free the beef from the foil and place on a Board. Prepare the container for meat juices. We so carefully locked inside, but they have not gone away. Carefully cut off a small piece first, tilting the Board, quickly drain the juice. Otherwise the meat juices will leak under the bottom crust and the dough will get soggy. I, by the way, did not expect such problems, are not prepared. Well, my husband recovered quickly and helped.

Well, my dear! Amazing aromas swirling around the kitchen, causing hunger pangs in the household. Beef cut pale pink oozing, bleeding juice and beckons, beckons, beckons. Do not brake quickly uncover, serve and enjoy!

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