Beef Wellington威灵顿牛肉

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1、BeefWellingtonThekeystothisdishare:1)Usegoodqualitymeat,and2)Sticktothecookingandrestingtimesandyoucan’tgowrong.Ingredients:400gMushrooms,roughlychopped750-800gpieceeyefilletsteak2-3heapedtbsEnglishMustardApprox4-6slicesprosciutto(needenoughtobeabletowrapthefillet)2x

2、sheetspuffpastryFlourtodust2xeggyolks,beatenSeasalt&groundblackpepperOliveoilforcookingPutthemushroomsintoafoodprocessorwithsomeseasoningandpulsetoaroughpaste.Scrapethepasteintoafrypanandcookoverhighheatforabouttenminutes,tossingfrequently,tocookoutallofthemoisturefr

3、omthemushrooms.Spreadoutonaplatetocool.Heatafrypanonhighheatandaddalittleoliveoil.Seasonthebeefandsearinthehotpanfor30secondsonallsides.Removebeeffrompanandsetasidetocool.Whencool,spreadthemustardoverthebeefonallsides.Layasheetofclingfilmonabenchtopandarrangetheprosc

4、iuttoonitinslightlyoverlappingrows.Spreadthemushroompasteevenlyovertheham,thenplacethebeeffilletinthemiddle.Keepingatightholdoftheclingfilmfromtheedge,neatlyrolltheprosciuttoandmushroomsaroundthebeeftoformatightbarrelshape.Twisttheendsoftheclingfilmtosecure,thenchill

5、for15-20minutestoallowthebeeftosetandkeepitsshape.Placethepuffpastryonaflouredsurface(Iusetheplasticbackingofthepastrysheet).Removetheclingwrapfromthebeefthenlayitinthecentre.Foldtheendsover,thenwrapthepastryaroundthebeef,trimminganyexcess.Turnoversotheseamisundernea

6、thandplaceonabakingsheet.Brushthepastryalloverwitheggyolkandchillforabout15minutestoletthepastryrest.(Thedishcanbepreparedtothisstageandheldoveruntilyouarereadytocook–justbringitbacktoroomtempbeforehand).Heattheovento200degCelsius.Lightlyscorethepastryat1cmintervalsa

7、ndglazeagainwitheggyolk.Bakefor20minutesat200deg,thenlowerthetempto180degandcookforafurther15minutes.Allowtorestfor10-15minuteswrappedinfoilbeforecarving.Thebeefshouldstillbepinkinthecentre(medrare)whenyouserveit.BecauseitissuchaflavoursomedishIgenerallyserveitwithpr

8、ettysimplebakedorsmashedspudsandsteamedvegies.I`vekickedNapoleon`sass！！PS：TherearetheoriesthatsuggestthatbeefWellingtonisnamedafter