Wellington roast beef -- the ultimate dish for beef gluttonous(wei ling dun kao niu rou xian gei niu rou tao tie de zhong ji cai yao )

Wellington roast beef -- the ultimate dish for beef gluttonous

Introduction:

"Beef Wellington is a very classic British dish. It is said that it was invented by a British general named Wellington, but the cooking method is the style of French cuisine. The origin of this dish can't be verified now, but it doesn't matter. The important thing is that it tastes good. This dish is pie type. Beef is wrapped in puffpastry to make pie, and then baked. Pastry wrapped and baked is a common way of cooking French dishes, and this dish is more elegant, because the ingredients used are more precious. The final product is a crisp golden skin outside, inside is fresh and juicy, original beef with mushrooms in the middle, very delicious. It's worth mentioning that beef is usually medium rare or medium. If you don't like raw beef, you can extend the cooking time. "

Production steps:

Step 1: adjust the oven to 220 ℃. Place the whole piece of beef in a baking pan and spread with 1 tablespoon olive oil, black pepper and salt

Step 2: bake in the oven. If you want medium rare for 15 minutes and medium rare for 20 minutes, the roast beef is shown in Figure 2

Step 3: dice the mushrooms and soak the truffle in the water

Step 4: put butter and two tablespoons olive oil into a pan. After the butter melts, add mushrooms and stir fry them. Then add white wine. When the mushrooms are cooked and the liquid in the pan is drying, add truffle and stir fry for several times. Finally, leave the pan;

Step 5: spread half of the fried mushroom on the formed pastry (roll the pastry dough into two thin pastries)

Step 6: put the beef on the mushroom

Step 7: cover the beef with the remaining half of mushroom

Step 8: cover another piece of pastry and knead it with the pastry at the bottom. The way of kneading is as shown in the figure

Step 9: on the shaped pie, gently use a knife to make a diagonal lattice, and make a small cut in the middle with a knife to make the water vapor formed during baking escape, so as to prevent the pie from cracking

Step 10: coat the pie with egg yolk

Step 11: bake the pie in a 200 ℃ oven until it is golden yellow and crisp. Bake it for 20-25 minutes at medium rare and 30 minutes at medium

Step 12: after baking, put the finished product out of the oven, cool slightly, cut it into thick slices (like a steak), pour on the beef sauce, and then enjoy

Materials required:

Beef: 1000g (preferably loin)

Pastry: 500g

Mushroom: 250g

Egg yolk: 1

Olive oil: 3 tbsp

Butter: 50g

Dry white wine: 100ml

Truffle: right amount

Black pepper: moderate

Thyme: right amount

Salt: right amount

Note: the most suitable match with this dish is baked potatoes and carrots, and then you can match other vegetables you like, such as me, with broccoli, cooked in water. When eating, the outer surface of the pie skin is crisp, and the inside is stained with the juice of beef and mushroom to add moisture. The mushroom in the middle is delicious and fragrant with butter. The beef in the inside is even more tender and juicy. The authentic beef can be eaten with salt or black pepper if necessary. Finally, if you don't like the raw beef, you can extend the baking time, but the beef will get older.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Wei Ling Dun Kao Niu Rou Xian Gei Niu Rou Tao Tie De Zhong Ji Cai Yao