Recipe: Wellington Steak

Home Cooking Recipe: Wellington Steak

Notes:

At the London Olympics, this classic and gorgeous steak is a famous British dish, commonly known as “puff pastry steak”. Good mignon steak, fried in the fire. Wrap a layer of mushroom puree (Duxelles) with a layer of ham, then wrap it with meringue and brush the egg yolk. Cook in the oven. In fact, the first time I heard that this dish is also from MASTER Chef. It is said that this is one of Ramsay's classics. So I picked up a recipe from Simply Recipe. Interested children's shoes may wish to try Preparation time: 10 minutes Cooking time: 50 minutes 4 servings

Ingredients:

Steps:

  1. Prepare the material: Philippine steak to remove excess fat, egg yolk, sprinkle mushrooms into mud

  2. Add butter to the pot and melt the onion. Add the mushrooms and brandy, stir fry for 8-9 minutes until the juice is drained. After a little cold, add foie gras and mix well, put on a plate and let cool

  3. Sprinkle salt and black pepper on the surface of the steak. In a hot oil pan, fry for 1 minute on each side of the high heat. Cool the pan and remove the cotton rope. Evenly brush a layer of mustard sauce.

  4. The cling film is spread evenly, and the ham slices are placed on top, and the ham slices are overlapped. Use a spatula to level the trap, drain the cows in the middle, keep the steak tightly wrapped with a plastic wrap, and refrigerate the refrigerator for 15 minutes to shape the steak;

  5. Spread the pastry, sprinkle with dry flour, brush the egg yolk around, put the steak on the wrap, wrap the steak with meringue, seal it down, and place it on a baking tray with a parchment paper on;

  6. The surface of the meringue is brushed with a layer of egg yolk. It can be decorated with some scraps and refrigerated for 15 minutes in the refrigerator.

  7. Steak the steak into the oven and bake at 400F for 30 minutes until the meringue is golden and crispy. Leave it for 10-15 minutes and cut open. The grilled steak is Medium rare, the meat is pink in cross section and can be paired with the horse's red wine sauce.


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