Wellington Steak
1.
Wash the Brazilian beef tenderloin and cut into large pieces.
2.
Add a small amount of sea salt and black pepper to marinate for a while.
3.
Wash the mushrooms, any variety can be used.
4.
Finely chopped.
5.
Heat a non-stick pan, melt the butter, and add 20 grams of olive oil.
6.
Add beef cubes and fry on high heat.
7.
Fry one side and turn it over.
8.
Take it out after all sides are broken.
9.
The oil of the fried beef does not move, add the minced mushrooms and stir-fry evenly over medium heat.
10.
Add tomato sauce and peanut butter and stir fry again.
11.
Pour in crushed peanuts and other seasonings: a little salt, black pepper, sugar, red wine.
12.
Stir fry until the soup is dry.
13.
After the puff pastry has softened, place the bacon meat as shown in the picture.
14.
Spread with mushroom sauce.
15.
Add another piece of beef.
16.
The mouth is rounded like a bean bag.
17.
Cut the surface after completing everything in turn.
18.
Coat with egg yolk milk liquid.
19.
Preheat the oven at 190 degrees for 5 minutes, and bake the pastry for about 20 minutes.
20.
Remove and serve, and mix with fruits, pastries or vegetables as you like.
21.
Cut it open, the fragrance is overflowing.
Tips:
1. The beef must be tender.
2. The authentic Wellington steak is best cooked at 6 minutes, because it is for children and the elderly to eat, the half-rare raw meat in the red and red inside did not dare to try, and did not dare to put the garlic, so the finished product can only be regarded as a copycat version. The quality of the beef is very good. It is because my technique is not good enough to roast the meat and the meat is not so tender. If you want to try it, I suggest making it into a large piece and roasting it quickly.
