Roast Beef Wellington-the Ultimate Dish Dedicated to Beef Gluttony

Name: Roast Beef Wellington-the Ultimate Dish Dedicated to Beef Gluttony
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g (preferably sirloin) beef; 500g Meringue; 250g Mushroom; 1 piece yolk; 3 tablespoons olive oil; 50g butter; 100ml dry white wine; Some Truffle; Some Black pepper; Some Thyme; Some salt

by Wake up

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Beef Wellington (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 in the style of French cuisine. The origin of this dish has not been verified, but it is not important, the important thing is that it tastes good.
This dish is a pie-type dish, in which beef is wrapped in puff pastry to make a pie, and then baked. Baking after being wrapped in meringue is a common cooking method for French cuisine, and this dish is even more elegant, because the ingredients used are more precious. The final product is a crisp golden pie crust on the outside, and the inside is fresh and juicy, original beef with mushrooms in the middle, which is very delicious. It’s worth mentioning that beef is usually 4 or 5 minutes old (medium-rare or medium). If you don’t like raw beef, you can extend the cooking time."

Roast Beef Wellington-the Ultimate Dish Dedicated to Beef Gluttony

1. The oven is adjusted to 220 degrees Celsius. Put the whole beef on the roasting pan and sprinkle with 1 tablespoon of olive oil, black pepper and salt

Roast Beef Wellington-the Ultimate Dish Dedicated to Beef Gluttony recipe

2. Bake in the oven. If you want to roast for medium-rare for 15 minutes and 5 minutes for 20 minutes, the roasted beef is shown in Figure 2.

3. Cut the mushrooms into cubes, soak the truffles in water (it doesn’t matter if you don’t need truffles, it’s still delicious)

4. Put butter and two tablespoons of olive oil in the pan. After the butter melts, add the mushrooms and stir fry, then add white wine. When the mushrooms are cooked through and the liquid in the pan is almost dry, add the truffles and stir fry a few times. Out of the pot

5. Spread the fried mushrooms (half the amount) on the formed puff pastry (roll the puff pastry dough into two thin pie crusts)

6. Put beef on top of mushroom

7. Cover the remaining half of the mushrooms on the beef

8. Cover with another piece of meringue and knead it with the bottom meringue, as shown in the picture

9. On the formed pie, use a knife to lightly mark the diagonal grid, and use a knife to make a small opening in the middle to make the water vapor formed during the baking escape and prevent the pie from cracking

10. Coat the surface of the pie with liquid egg yolk

11. Put the pie in the oven at 200 degrees Celsius and bake until the surface of the pie is golden brown and crunchy. If you want to bake for 4 minutes (medium-rare), bake for 20-25 minutes; for 5 minutes (medium), bake for 30 minutes

12. After roasting, the finished product will be taken out of the oven. After a little cooling, cut into thick slices (steak-shaped), drizzle with beef sauce, and enjoy

Tips:
The best match with this dish is roasted potatoes and carrots, and then you can also match other vegetables you like, such as me, with broccoli, just cooked in water. When eating, the outer surface of the pie crust is crispy, and the inside is stained with the juice of beef and mushrooms to add moisture. The mushrooms in the middle are delicious and buttery, and the innermost beef is tender and juicy, authentic The original beef, if necessary, can be eaten with salt or black pepper. Finally, if you don’t like beef that is too raw, it is recommended to extend the roasting time, but the beef will be relatively old.