Improved Beef Wellington
1.
At room temperature, mix water and yeast. Sift the flour, make a "well" in the middle, and pour the yeast water. Sprinkle salt (a pinch) and sugar around the flour to avoid direct contact with yeast. Beat in 2 eggs and mix them with a rubber spatula. The cook machine stirs at medium speed for 10 minutes.
2.
Add butter and continue to stir until well mixed and the dough has a smooth texture.
3.
Put the dough in a bowl, cover it with a damp cloth or plastic wrap and let it stand, and ferment at a temperature of 25°C to 28°C for 30-40 minutes.
4.
When the dough has doubled in volume, remove it from the bowl. Squeeze it on a floured surface, fold it into three and shape it into a ball. Refrigerate for 45 minutes to harden.
5.
Add oil to the pot and fry the beef on high heat until the outside is browned. Drain the beef on a wire rack or wipe dry with a kitchen paper towel.
6.
Mix breadcrumbs, olive oil, parsley, salt, and freshly ground black pepper.
7.
Take out the Brioche dough and roll it into a rectangle about 3-4mm thick. Spread the marinade coating on the dough. Place the beef filet in the middle and roll it up.
8.
If there is extra dough, you can make some decorations.
9.
Fermented at a temperature of 28°C to 30°C for 30 minutes, the dough will expand about twice its volume.
10.
Preheat the oven to 190°C to ensure that there is no excess steam in the oven. Beat the egg (one) and spread it on the surface of the dough. Bake in the oven for about 30 minutes. The specific baking time depends on personal preference.
11.
Take out the puff pastry roast beef and coat it with melted butter. The whole beef is served and sliced for serving.
Tips:
1 Brioche dough is very soft, and it is easy to collapse and deform after being wrapped around the beef. It can be installed in the rectangular bread mold for the final fermentation and then baked in the oven to make the dough expand longitudinally.
2 The brioche dough will expand very thickly after baking, and the heat insulation performance is very good, so don't worry too much about the beef over cooked. If you are afraid of life, you can extend the time of frying beef.
3 The reason for choosing thinner and tender filet parts is to avoid excessive release of fat from the beef after roasting, which will affect the crispness of the puff pastry. Similarly, if you want to adjust the marinade coating, you should also pay attention to controlling the amount of oil and water.
