Tasty "cottage" Wellington Steak
1.
Marinated steak from the supermarket (choose the thicker and tender steak), and sprinkle a little pepper on the steak
2.
Put a little oil in the pan, turn on high heat, and put the beef in the pan and fry for about one minute to lock the moisture
3.
All sides must be fried, and the fried steak is set aside
4.
To make mushroom puree, I chose white and yellow mushrooms, chopped finely, half an onion and a little minced garlic
5.
Cut all the ingredients in the fourth step (I did not use a food processor to break them, because I think the mushrooms are more fragrant if they are cut with a knife)
6.
Pour the chopped mushrooms into the pot and fry, no need to add oil
7.
Add the right amount of salt and five-spice powder to make it
8.
Stir-fry until there is no moisture, put it in a bowl and let cool
9.
Put a layer of plastic wrap on the bottom first, and then put the bacon on top and arrange them neatly
10.
Mushroom puree
11.
Put the beef on
12.
Roll up the whole
13.
Put the rolled beef into the refrigerator for fifteen minutes
14.
Puff pastry roll out thin
15.
Put the steak roll on and wrap it up
16.
Put the wrapped steak rolls in the refrigerator and freeze for 10 minutes
17.
Take out the steak roll, use a knife to cut out the flower marks, brush with a layer of egg yolk, and then put it into the oven to bake (220 degrees, 45 minutes) because the steak I made is relatively large
18.
Cooked beef steaks cool for 15 minutes before cutting
19.
Golden yellow skin, very beautiful
20.
Cut steak, super tender, super delicious
21.
With some fruits and vegetables, a big meal is complete
