Meat dishes

Beef Wellington

Beef Wellington a wonderful dish that will be a find for the festive table. The dish is quite quick and does not take much time to prepare, but the taste is amazing.

Ingredients for cooking Beef Wellington

Cooking Beef Wellington

Clean and finely chop the mushrooms, fry them over high heat in a dry pan so that excess moisture evaporates. Clean the tenderloin, marinate with salt, pepper, olive oil and fry in a dry pan until lightly browned.

Roll out the puff pastry to a thickness of 5 mm, a little longer than the tenderloin itself, and 3 times wider.

Spread the fried mushrooms evenly over the entire dough, then spread the tenderloin, grease the edges of the dough with beaten egg whites and wrap the meat in the dough. Place seam side down on parchment paper in a pan.

The remaining dough can be used to decorate the dish. Brush the top of the dough with a mixture of egg yolk and 1 tbsp. of water, let stand for 15 minutes.

Bake in the oven at a temperature of 200 °C for 20 minutes.

Then at a temperature of 150°C for another 10 minutes. Take it out, cover with a towel for 10-15 minutes.

You can serve to the table, delicious!

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