Family Reissue Wellington Steak~premium French Food Cooked at Home~
1.
If you have any questions during the production process, you can contact the little secretary of Shell for timely communication.
Little secretary wx/mobile phone number: 15601645072
Please note when adding: our public account in the kitchen: ibakers shell baking
Welcome to pay attention and look forward to sharing with you
2.
Prepare the materials.
Wash and chop the mushrooms, set aside for later use.
3.
Put olive oil in the pot, pour mushrooms, stir-fry the water over medium-low heat, add salt and black pepper according to your taste, fry until slightly charred, and then take it out of the pot, set aside to cool for later use.
4.
Add appropriate amount of butter to the pan, fry the steak in the pan until all sides are slightly burnt out of the pan, brush with yellow mustard sauce while it is hot, and evenly brush the mustard sauce on each side.
When frying duck liver, there is no need to put oil in the pan. The duck liver itself is rich in fat. Fry it in the pan over medium heat until all sides are slightly charred and then it can be brought out and cooled.
Tips: The mustard sauce tastes salty, if you don’t like the taste too heavy, you can brush it less, but the mustard sauce is the soul of Wellington and must not be removed. In addition, the mustard sauce is not equal to the mustard sauce that is eaten outside. Never substitute ordinary mustard
5.
Spread a layer of plastic wrap on the countertop. Lay the Parma ham on top of the plastic wrap, and then spread the fried mushrooms evenly on top of the ham slices, and spread them as evenly as possible.
6.
Place the steak in the middle again, and then fold it up and down like a quilt, and fold it inward from left to right. Wrap the steak with slices of ham as tightly as possible.
7.
Put the duck liver, wrap it tightly in the fresh-keeping film again, put it in the refrigerator and set the shape for about 10-15 minutes.
8.
Remember to take out the puff pastry 10 minutes in advance and defrost a little.
Prepare a puff pastry, take out the frozen steak, place the middle part of the puff pastry, and stack a puff pastry on top (note that it is cross-stacked, as shown in the figure below), wrap it up, and be careful not to leave any gaps.
9.
Take a piece of meringue, cut it into thin strips of 1cm width, and cross-cover the wrapped steak meringue.
Tips: You can fit the head and tail of the thin strip to the junction of the meringue that wraps the steak, which will strengthen the wrapping of the whole meringue, so that the meringue is not easy to break during the baking process.
10.
Brush with egg liquid, and the effect will be better if you brush it twice.
(Note that the egg liquid must be brushed at the bottom edge of the bottom. In addition to achieving the coloring effect, the egg liquid also plays a role in bonding).
11.
Heat the oven at 200 degrees and lower at 160 degrees, and bake for about 20 minutes.
(The oven temperature is different for everyone, please adjust the oven temperature and time according to your own oven)
12.
Wellington steak is done.
After the Wellington steak is out of the oven, let it stand for 5 minutes, and then cut it for better results.
Steak needs Rest to be able to have a more uniform temperature and a richer gravy.
13.
Cut it open, and you will see the tender and tender steak. Hurry up and eat it while it is hot~
Layers of aroma of meringue, plus plump duck liver, tender beef filet, full-scented mushroom sauce, and the finishing touch of yellow mustard~~~~ This kind of layer is worthy of French cuisine. The pinnacle of it.
Looking forward to your homework, haha.
Tips:
Tips: The diameter of the steak is about 5-6cm and the thickness is about 3cm. It should not be too large. The puff pastry of the size of too large steak cannot be covered.
Try to choose beef fillet as much as possible. The beef in this part is relatively tender and has relatively less fat. It has a better taste with fatty liver. If you have a small partner who wants to use naked eyes or the like, it is ok, but remember to remove the fascia.
