Wellington Steak
1.
Marinate the steak with some salt and crushed black pepper for a while
2.
I use dried flower mushrooms and shiitake mushrooms, so soak them in advance and cut them into small cubes. Also cut the onions into small cubes.
3.
Put the right amount of butter in the pot
4.
Put the steak in and fry until the color changes on both sides, I cut one piece apart, because I was afraid that the pastry would not fit
5.
Take out the steak and suck blood with a paper towel
6.
Put the right amount of butter in the pan and saute the onions
7.
Add flower mushrooms and diced shiitake mushrooms and stir-fry, add some salt, black pepper and a spoonful of black pepper sauce, and stir-fry well.
8.
For the lazy way, the pastry is replaced with flying cakes, which are taken out of the freezer in advance to soften them, and the bottom is covered with plastic wrap
9.
Spread super fine onion mushrooms on the puff pastry
10.
Put the fried steak on it, brush it with mustard sauce, and put some onions and mushrooms on it
11.
Wrap the steak with meringue and tighten the shape with plastic wrap
12.
Put the wrapped puff pastry steak on a baking tray lined with tin foil and brush with egg yolk
13.
Put it in the preheated oven at 220 degrees and bake for 20 minutes
14.
Take out the grilled steak and let it cool slightly
15.
It's best to cut it with a bread knife
Tips:
My steak is not good, it is thin and big, so I slice it and stack it up and grill it! It's best to use fresh mushrooms, but they need to be fried before use! I used dried mushrooms!
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