- March 19, 2016
The beef Wellington.
There is a legend that its name this elegant dish was named in honour of Arthur Wellesley, Duke of Wellington, who knew a lot about the meat and was a great lover of beef. Significantly learn is difficult, but what is the meat turns out really tasty and elegant – the fact.
- 1 kg beef tenderloin,
- 200 g bacon (or ham),
- 1 onion,
- 400 g mushrooms,
- 500 g puff pastry,
- 2 egg yolks,
- 50 ml of red dry wine,
- 2 tablespoons Dijon mustard,
- 2 tablespoons vegetable oil,
- a pinch of curry,
- pinch of ground coriander,
- ground black pepper, to taste
- salt to taste.
- Beef wash, Obasi and a good RUB of spices, but not salt, do not drain juice. Fry the meat in a hot pan in vegetable oil on all sides until Golden brown, about 3-5 minutes.
- Grind onions and mushrooms. , Saut? onion in oil 5 minutes. Then add the mushrooms and cook over medium heat until the liquid is evaporated, stirring occasionally, for about 10 minutes.
- Pour in the wine and cook for another 5 minutes. Remove from heat and cool the mushrooms and then grind in a blender to a puree.
- When the meat has cooled slightly, cover him with mustard and salt. Then wrap beef in bacon.
- Thawed puff pastry roll to a thickness of about 3 mm. Put on the dough the mushroom mass and rezervnyi around the reservoir. On top of the mushrooms place the meat dough and carefully wrap the entire piece. Sasieni edges and put the beef seam side down on a greased baking sheet. Make small cuts along the loaf and brush with egg yolk.
- Bake beef in preheated 200°C oven for 20 minutes. Then reduce the temperature to 180°C and cook for another 15 minutes. When the meat is ready take out from oven and let stand for 5 minutes.
- Meat Wellington cut into portions pieces and serve on a Christmas buffet 2016 with vegetables and herbs.