Beef Wellington (beef in the oven)

. Prepare meat:

• clean the beef tenderloin well, salt and pepper – leave to marinate for 15-20 minutes

• heat vegetable oil in a frying pan

• fry the beef on all sides until golden brown – 1-2 minutes on each side

• grease the fried beef with mustard – put in the refrigerator for 20-30 minutes

. Prepare mushroom duxelle:

• grind the mushrooms in a blender until fine crumbs

• fry the mushrooms in a dry frying pan until the moisture has completely evaporated

• salt the duxelle and fry for another 1-2 minutes, then turn off the heat

. Cover work surface with cling film

. Lay the strips of bacon on the film, forming a layer corresponding to the size of the meat piece

. Put mushroom duxelle on bacon and spread it over the entire surface.

. Put the prepared piece of meat on the duxelle

. Wrap the meat in a bacon-mushroom “blanket”

. Wrap the resulting workpiece tightly in cling film and put in the refrigerator for 30-60 minutes

. Place the defrosted puff pastry on a floured work surface.

. Cut off 1/3 of the dough – you will need it later

. Roll out the remaining dough to the size corresponding to the meat preparation.

. Form Beef Wellington:

• put the meat preparation on the dough

• grease the edges of the dough with a beaten egg

• wrap the meat preparation with dough and pinch around the edges

• transfer the workpiece to a form covered with parchment

• grease the workpiece with an egg

• roll out the previously set aside small part of the dough to a size that allows you to cover the workpiece

• make small cuts in the test in a checkerboard pattern

• cover the blank in the form with dough, gently straighten it, bending the edges

• grease the workpiece with an egg

. Bake Beef Wellington for 40-60 minutes at 180 degrees

. Serve with vegetables and sauce

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