As it’s possible you’ll want gathered from attempting this weblog or for a lot of who observe me usually on social media, I’m practically a carnivore. Roast Beef Wellington, I actually really feel, might be going one in every of many greatest factors I’ve ever eaten. Immediately, I’m sharing the recipe with you.
It’s a festive dish for Christmas and New Yr in any case nonetheless why not furthermore for a birthday or Valentine’s Day though possibly a bit hearty for 2.
Beef Wellington recipe
Servings 6 folks
Substances
- 1.2 kg beef tenderloin
- 1 tablespoon oil
- 300 g mushrooms oyster mushrooms and button mushrooms
- 200 gr uncooked foie gras
- 2 shallots
- 1 tablespoon chopped parsley
- salt
- pepper
- 2 rectangular puff pastry
- 1 egg yolk
Directions
- The day prior to, oil the meat fillet. Brown it on all sides. Watch out that the meat stays blue. Put aside.
- For the stuffing, put collectively the mushrooms, peel the shallots and chop every little issue.
- In the reduction of up the foie gras and add it to the preparation. Add the parsley, salt and pepper.
- Unfold half of the stuffing on the aluminum foil. Place the filet on extreme. Cowl with the choice half of the stuffing. Wrap the fillet and place contained in the fridge in a single day.
- Unwrap the fillet. Place it between the 2 puff pastries. Embellish by making patterns with the tip of a knife.
- Combine egg yolk with 2 tablespoons of water. Brush on beef wellington.
- Preheat oven to 200°C.
- Bake for 35-40 minutes. It’s best to cease cooking when the fillet is 55°C inside the guts. Take it out and reduce it rigorously with {{an electrical}} knife or a bread knife.
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