Beef Wellington is a preparation of filet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy.
(Photo: The Great Gastro)
Serves: 6 – 8
Preparation time: 25 mins
Cooking time: 1 hour 30 mins
Step 1: Preheat the oven to 210 degrees Celsius. Trim the meat of any excess fat and sinew. Fold the thinner part of the tail end under the meat and tie securely with kitchen string at regular intervals to form an even shape.
Step 2: Rub the meat with freshly ground black pepper. Heat the oil in large frying pan over high heat. Add the meat and brown well all over. Remove from the heat and allow to cool. Remove the string.
Step 3: Spread the pâté over the top and sides of the beef. Cover with the mushrooms, pressing them onto the pâté. Roll out the block pastry on a lightly floured surface to a rectangle large enough to completely enclose the beef.
Step 4: Place the beef on the pastry, brush the edges with egg, and fold over to completely enclose the meat, brushing the edges of the pastry with the beaten egg to seal, and folding in the ends. Invert onto a greased baking tray so the seam in underneath.
Step 5: Cut leaf shapes from the sheet of puff pastry and use to decorate the Wellington. Use the egg to stick on the shapes. Cut the few slits in the top allow the steam to escape. Brush the top and sides of the pastry with the egg. Cook for 45 mins for rare, 1 hour for medium or 1.5 hour for well done. Leave in a warm place for 10 mins before cutting into slices for serving.
NOTE: Use a firm pâté, discarding any jelly. Cover the pastry loosely with foil if it begins to darken too much.
(Photo: Malaysian Foodie)
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