The traditional Wellington beef recipe uses only porcini mushrooms. Champignons, together with porcini mushrooms, will help create this delicious dish outside the mushroom season.
It is necessary
- - 1 kg of beef tenderloin,
- - 300 g fresh or frozen mushrooms,
- - 2 tsp salt,
- - 1 onion,
- - 2 tbsp. butter,
- - 100 g of dried porcini mushrooms,
- - 50 ml of sherry or dry wine,
- - ½ tsp ground black pepper
- - 400 g puff pastry,
- - 1 egg.
Instructions
Step 1
First you need to salt and pepper the meat, then tie it with thread so that during the frying process the meat piece retains its original shape.
Step 2
Heat 1 tablespoon in a skillet over high heat. sunflower oil. Fry the meat on each side until brown, about 5-7 minutes in total.
Step 3
Then the meat is placed on a cutting board and cooled completely for about an hour. Finely chop the mushrooms and onions.
Step 4
In a frying pan over moderate heat, melt the butter, put the onion there and fry, stirring occasionally, until soft, about 5 minutes.
Step 5
Mushrooms, salt and pepper are added there to taste. Everything is fried and stirred for about 7-8 minutes. Then wine is poured into it, and the dish is cooked until the liquid evaporates, about another 3 minutes.
Step 6
Place the mushroom mass on a plate and cool.
Step 7
On a board sprinkled with flour, you need to roll out the dough into a rectangle with such dimensions as to wrap the meat there. The thickness of the dough is 5-6 mm.
Step 8
Half of the mushroom mass is laid out on the dough. The meat is put on top and the remaining mushrooms are distributed over it. The edges of the dough are lifted and closed over the meat. Then you need to pinch the seam well.
Step 9
Place the meat in the dough on a floured cutting board with the seam down and refrigerate for at least 1 hour.
Step 10
Next, you need to preheat the oven to 220 ° C. Transfer the meat to a baking sheet covered with foil and brush with an egg. Place in the oven and bake for 30-50 minutes.
Step 11
Before slicing, cooked meat should be allowed to rest for 15 minutes at room temperature.
