Recipe: Beef wellington Wellington Beef

Home Cooking Recipe: Beef wellington Wellington Beef

Notes:

This is the masterpiece of Chef Ramsay, the main meat dish in Hell's kitchen, the recipe is from Chef Ramsay but slightly changed

Ingredients:

Steps:

  1. Home Cooking Recipe: Sprinkle the salt and pepper on the chopping board, put the beef on top, roll it and mix the salt and pepper.

    Sprinkle the salt and pepper on the chopping board, put the beef on top, roll it and mix the salt and pepper.

  2. Home Cooking Recipe: Put the butter in the cold pan, slowly heat it and wait until the butter is completely finished, then go to the olive oil, and when the oil is hot, turn the beef into all the noodles. There are two purposes for this step. One is to fry the surface of the meat so that it can lock the internal gravy. The second is to treat the surface of the meat first and then roast it, the meat will not be too raw.

    Put the butter in the cold pan, slowly heat it and wait until the butter is completely finished, then go to the olive oil, and when the oil is hot, turn the beef into all the noodles. There are two purposes for this step. One is to fry the surface of the meat so that it can lock the internal gravy. The second is to treat the surface of the meat first and then roast it, the meat will not be too raw.

  3. Home Cooking Recipe: Remove the meat, use kitchen paper to remove the oil from the surface of the meat, and let cool

    Remove the meat, use kitchen paper to remove the oil from the surface of the meat, and let cool

  4. Home Cooking Recipe: Mushrooms, garlic, melon seeds, pistachio chopped (with a cooking machine can be broken with a cooking machine, remember to just break, do not beat into a paste)

    Mushrooms, garlic, melon seeds, pistachio chopped (with a cooking machine can be broken with a cooking machine, remember to just break, do not beat into a paste)

  5. Home Cooking Recipe: Heat the pan over medium heat, add no oil, first saute the pistachio and melon seeds, then sauté the garlic, then put the mushrooms, then add the thyme, bamboo powder, allspice, black pepper and salt. Stir fry red wine for about 5 minutes, stir fry for 5-8 minutes, stir the water of the mushroom to evaporate almost, do not wet or dry, then go out and cool. (The whole process is slowly fired)

    Heat the pan over medium heat, add no oil, first saute the pistachio and melon seeds, then sauté the garlic, then put the mushrooms, then add the thyme, bamboo powder, allspice, black pepper and salt. Stir fry red wine for about 5 minutes, stir fry for 5-8 minutes, stir the water of the mushroom to evaporate almost, do not wet or dry, then go out and cool. (The whole process is slowly fired)

  6. Home Cooking Recipe: Spread the plastic wrap, then spread the raw ham slices on top of each other, then spread the cooled mushrooms on top, put the cooled meat in the middle, then roll it up, seal it, and put it in the refrigerator for at least 15 minutes.

    Spread the plastic wrap, then spread the raw ham slices on top of each other, then spread the cooled mushrooms on top, put the cooled meat in the middle, then roll it up, seal it, and put it in the refrigerator for at least 15 minutes.

  7. Home Cooking Recipe: Then put a plastic wrap, put the meringue on top, put the shaped meat roll on it, seal all the mouth, seal it with plastic wrap and put it in the refrigerator again for 15 minutes to 24 hours, be sure to seal it. The tighter the seal, the better.

    Then put a plastic wrap, put the meringue on top, put the shaped meat roll on it, seal all the mouth, seal it with plastic wrap and put it in the refrigerator again for 15 minutes to 24 hours, be sure to seal it. The tighter the seal, the better.

  8. Home Cooking Recipe: Remove the meat roll and let it turn into room temperature. Put the egg yolk on the outside of the meringue, preheat the oven at 200 ° C, and bake for 20-25 minutes.

    Remove the meat roll and let it turn into room temperature. Put the egg yolk on the outside of the meringue, preheat the oven at 200 ° C, and bake for 20-25 minutes.

Tips:

Be sure to use beef fillet, this part of the meat can be eaten directly, so even if it is 3 mature or 5 mature is no problem, I recommend 5 mature, so good meat made 7 achievements a bit wasted If the meringue is sure to do it yourself, it is better to buy a reliable one. Don't trim it too much, it's better than meat. It's best to remove the excess after the package is finished. Beef fillet: TENDERLOIN ( tender beef tenderloin, beef tenderloin), also known as FILLET (Filey), is the tenderest meat on the oxen, almost no fat, so it is very popular with friends who love to eat lean meat. Due to the tender meat, it is suitable for 3 ripe, 5 mature and 7 mature.


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