Name: "wellington Steak" in "mr. Good"! Detailed Production Method of Personal Summary Text Picture! If You Don't Like It, Don't Spray
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Fillet steak; 4 to 5 slices Sliced raw ham; Some Yellow Mustard; a little White wine; 5 Fresh mushrooms; 1 piece Egg yolk; A few (or foie gras) chestnut; Some olive oil; Some (or butter) butter; A small bag Meringue; Some Black pepper; Some salt; 5 capsules Garlic cloves

"wellington Steak" in "mr. Good"! Detailed Production Method of Personal Summary Text Picture! If You Don't Like It, Don't Spray

1. Garlic cloves

2. Fresh mushrooms

3. Chestnut 🌰

4. Put it in the food machine and stir it into puree

5. In the pot, stir fry with olive oil over low heat, add brandy, add a little salt and black pepper

6. Then put it out and let it cool for later use

7. I cut the beef and choose a shape I like

8. Slowly fry in butter or butter on a low heat in a pan. Sprinkle a little salt and black pepper evenly on the surface until all the surface is discolored. Don't fry it!

9. Spread the mustard sauce while it's hot

10. Spread the mustard sauce around, let cool and set aside

11. Use aluminum foil or plastic wrap as the bottom, spread raw ham slices, smear the mushroom sauce from step 6, and then put the beef on the cold

12. Roll it up and put it in the refrigerator for 15 to 20 minutes!

13. Take the meringue out of the refrigerator 5 minutes ahead of time (remember not to take it out too early, or it will take a lot of effort to melt) and put the frozen meat rolls on the meringue (the meringue can be rolled into the same size as the meat rolls) )

14. Cover with a layer of meringue and trim the edges with a fork

15. Brush the surface evenly with the egg yolk liquid, so that the surface after baking will be golden and beautiful! Make a few strokes on the surface with a knife before entering the oven, otherwise the puff pastry will explode after being heated and expand, which will affect the appearance!

16. After the oven is preheated, heat up and down at 200 degrees for 25 minutes

17. Put it on the plate and let it dry for 10 minutes!

18. Cut and install! Decorate! That's it!

Tips:
Try to put as little salt as possible and evenly. The dipping sauce should be added at the end. If it is salty, it will be over. The ham and puff pastry must be rolled tightly when rolled, otherwise they will fall apart when they are cut at the end!