A classic beef wellington recipe is generally served at a wedding event or any range of stuffy reception suppers likewise ensured to impress and is decadent enough to work as an option to the traditional Christmas turkey.
The entire plan is then baked till the crust crisps up and the meat reaches medium-rare excellence. Beef Wellington makes an outstanding centrepiece for an unique dinner. This variation keeps the simple pastry crisp and great with a layer of crepes.
� 1 tbsp of milk
� 1 tbsp of mustard
� 600 gr (4/3 pound) of beef fillet
� 1 egg
� Salt & pepper
� 200 gr (3/4 cup + 2 tbsp) of cold unsalted butter
� 300 gr (2,5 cups) of flour
� 100 ml of water
� Pinch of salt
2. Take a pan, heat a little butter and season the beef with salt & pepper
3. Scorch the beef just quickly on all sides, simply to provide it colour
4. Take it out and enable it to cool, ensure it has actually cooled down prior to you cover it in dough
5. Rub the beef with the mustard
6. Secure the puff pastry and roll out on a piece of baking paper
7. Place the beef in the center and cover the pastry around it, cut of the additional pastry
8. Cut the additional pastry in little strips and embellish the beef wellington
9. Position it in the refrigerator for 30 minutes
10. Pre-heat the oven to 180 C (356F).
11. A little beat the egg and mix in the milk.
12. Brush two times with egg wash and place in the oven.
13. Bake for 25 minutes.
Ingredients
� 1 roll of ready-to-use puff pastry� 1 tbsp of milk
� 1 tbsp of mustard
� 600 gr (4/3 pound) of beef fillet
� 1 egg
� Salt & pepper
For homemade puff pastry
� 2 eggs� 200 gr (3/4 cup + 2 tbsp) of cold unsalted butter
� 300 gr (2,5 cups) of flour
� 100 ml of water
� Pinch of salt
Directions
1. Secure the beef and let it get to space temperature level2. Take a pan, heat a little butter and season the beef with salt & pepper
3. Scorch the beef just quickly on all sides, simply to provide it colour
4. Take it out and enable it to cool, ensure it has actually cooled down prior to you cover it in dough
5. Rub the beef with the mustard
6. Secure the puff pastry and roll out on a piece of baking paper
7. Place the beef in the center and cover the pastry around it, cut of the additional pastry
8. Cut the additional pastry in little strips and embellish the beef wellington
9. Position it in the refrigerator for 30 minutes
10. Pre-heat the oven to 180 C (356F).
11. A little beat the egg and mix in the milk.
12. Brush two times with egg wash and place in the oven.
13. Bake for 25 minutes.