Steak Wellington 02

Ingredients for Steak Wellington 02

Instructions for Steak Wellington 02

To prepare the Steak Wellington 02 recipe, please follow these instructions:

Mushrooms are served in food processor with salt and pepper and run to a thick purée using the on / off button. The mass is placed in a pan and heated at high heat for about 10 minutes under frequent stirring, so the vapor evaporates. Allow the puree to cool.

Cut the meat into 4 steaks and sprinkle with salt and pepper. The steaks are browned on all sides of olive oil, which is heated on a frying pan. (DO NOT STAY BUT, BUT ONLY BURN).
When the meat is completely chilled, it is lubricated with mustard all over the place.

4 pieces of film are leaked on the table. The skins are laid on each piece of film to overlap each other. The mushroom pasta is spread over the slabs with a palette knife.

The steaks are placed in the middle. The film folds over the steaks to get tight barrel-shaped packages. Turn the film around at both ends, then the packages are closed. The meat is placed in the fridge for half an hour, so it sits and holds the shape.

The butter dough is divided into four pieces. Each piece is rolled out on a scratched table to about 3 cm thick rectangle. Remove the film from the meat and put a piece of meat in the middle of each piece of dough. Brush the surrounding dough with whipped egg yolk, fold it over the meat and add to. Put the packs on baking paper with the joint down. Brush the dough with egg yolks and leave it in the refrigerator for 15-20 minutes.

Turn on the oven at 200 degrees. The dough is scratched easily at 1 cm intervals. Brush again with egg yolk. Behind the steaks of the dough is golden brown about 10 minutes. Use a stepper thermometer and remove the steaks when they have a core temperature of about 54 degrees. Let the steaks rest for 10-15 minutes while making accessories. The steaks will then rise by 5-8 degrees.

Serve the dish with baked fries and bernaisesovs.