Description
Real Wellington. Seen many versions of this sophisticated and delicious dishes. Some just killed me like pork Wellington, or lamb Wellington. In the end, I present to you the original recipe Wellington.
Ingredients
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Beef
1.5 kg
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Mushrooms
500 g
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Mustard
250 g
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Vegetable oil
2 Tbsp
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Bacon
12 slice
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Puff pastry
500 g
-
Yolk egg
2 piece
Cooking
Preparation of the filling. Mushrooms wash and skip through the blender. Until a homogeneous mass.
Spread mushrooms in the pan and fry until all the moisture won't go away. Not adding any pepper or salt. After frying, put in a bowl and season with salt and pepper to taste.
Rinse the tenderloin.
To cut into pieces. Tie the thread to the roast. (If not tie, the meat will melt, it will be harder to wrap).
Close meat!!! On a dry frying pan lay out one piece and on all sides burned.
After closing the add a little butter and make a crust. (After you wipe the pan with a paper towel).
After roasting, put the bacon and mushrooms. (For convenience, take the cling film - so it will be easier to wrap).
Season the meat with salt and pepper. After liberally lubricated with mustard.
As oiled, put the meat on the bacon and with film wrap.
If you like, and I don't know how to work with the dough, you will need a wife who loves to make pastries. We ask you to make puff pastry. And roll out a thin rectangle.
Once the dough is ready preheat the oven to 200-250 degrees.
While the oven heats, zavorajivaet our Beef into the dough.
Grease the pan with butter and spread our beef. On top sprinkle with dill, pepper and a little salt. The dough grease with a yolk.
Put the Beef in the oven. 15 minutes of weak rare. (A bit hard, but I like so).
Or 20-30 strong rare.
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