159 80 минут 4 порции
Beef Wellington - the meat coated with pâté and a mixture of "duxelles", which is easy to prepare at home, then it all zavorachivaete in puff pastry and baked in the oven. Very elegant, tender and flavorful. My thanks to Nina-Niksya.
Ingredients for Beef Wellington
- Beef - 400 g
- Shallots - 2 PCs
- Mushrooms - 1/2 cat.
- The dough is flaky unleavened - 250 g
- Pate - 75 g
- Dry red wine - 50 ml
- Cream - 50 ml
- Parsley - 1 tbsp
- Black pepper
- Chicken egg
Step by step instruction of cooking Beef Wellington
It is prepared tenderloin (whole piece) coated with pâté (often foie Gras) and "duxelles" (a mixture of minced mushrooms, shallots and herbs sautéed in butter), which are then wrapped in puff pastry and baked. Then the slice may be chopped in portions for serving. The tenderloin may be sliced into separate pieces in advance and each are wrapped with the dough separately.
The origin of the name is not unique. There are several theories that suggest that beef Wellington is named after Arthur Wellesley (see photo) (Arthur Wellesley — 29 April/1 May 1769 – 14 September 1852), 1st Duke of Wellington. Some theories go even further and suggest that this was due to his love of beef, truffles, mushrooms, Madeira wine (Madeira) and pate cooked all together in the test. But the evidence to support this, no. An additional drawback of this assumption in the fact that the earliest recorded recipe appeared only in 1966.
Other theories state that is called meat Patriotic chef wanting to give an English name, as opposed to the French recipe during the Napoleonic wars.
The meat can be baked and in one piece, but I liked it in portions and serve.
So, beef tenderloin cut "across the grain" into pieces with a thickness of 2-2,5 see
Atraem with salt and pepper.
Meat slightly repel between the two film layers.
Fry in a very hot pan in butter for a few minutes, so the meat does not have time to give the juice, and just crusty.
Meat put in a bowl and cover with film. Leave.
But now prepare a mixture of "duxelles".
Fry the mushrooms together with the shallots.
I used the head from the usual green onion, forgive me British..
When the mushrooms are almost ready, pour in the wine.
Cook on medium heat until the wine has evaporated.
Add the cream, simmer until cream thickens. Add the chopped parsley.
Mix mushroom mixture and pate.
Roll out the dough. On top put a piece of meat and cover pate with mushrooms.
Bake at 180 degrees for about 30 minutes.
Enjoy your time!