Wellington beef is the traditional English dish served on a table on holidays. In fact, this fillet of beef baked in pastry with a layer from mushrooms and paste. Can seem that a dish rather difficult for preparation in house conditions, but it only at first sight and ingredients for it are on sale in any shop.
Wellington beef in house conditions: ingredients
- 1 kg of fillet of beef (it is desirable that it was oblong shape);
- 400 g of champignons;
- 4 bulbs shallot (as an alternative - 1 napiform lukovichka);
- 2 garlic gloves;
- paste jar from a duck liver (80-100 g);
- 1 egg;
- puff pastry – 1 packing;
- black pepper and salt to taste;
- Dijon mustard - 3 spoons;
- cooking oil.
In addition: paper for pastries.
Beef in a Wellington way: preparation process
In a frying pan which meat entirely will enter we warm oil. We fry the beef grated with salt and pepper, from all directions to a crisp crust, "sealing" juice. We shift in other ware, we remove aside.
We cut prepeeled champignons in small cubes, we crush onions and garlic.
On slow fire of 5 minutes we fry onions with garlic (oils very little for this purpose is necessary), we add champignons, we fry 10 more minutes that there is no excess liquid left.
We grease beef fillet with Dijon mustard a thin layer from all directions.
We add paste and the remains of Dijon mustard to the fried and cooled down vegetables, we mix to uniformity.
We warm an oven up to 200C. The baking tray is dimmed by paper for pastries, we spread from above puff pastry. Over the test we distribute a stuffing by the meat size, we spread beef and we distribute on each side and from above the stuffing remains - the layer has to be the most uniform that meat in a section looked very beautifully.
Accurately we close Wellington beef the test, we pinch edges, we do several punctures by a fork (otherwise the coming-out steam can spoil appearance of a ready-to-eat meal). We grease ready roll with a frothed eggs that in the course of baking dough gained beautiful golden color.
Baking time – 20-25 minutes. If you don't like meat with blood, reduce temperature to 170 wasps and we leave meat in an oven for 20 minutes. It is important that dough didn't burn!
It is the best of all hot to give beef in a Wellington way, and for cutting to use the sharpest knife. Bilberry or other wild berries sauce will become good maintenance, and as a garnish it is possible to serve potatoes in any kind, an asparagus or other vegetables to taste.
Now you know how to make Wellington beef why not to make it this weekend?