Beef Wellington
Christmas Dishes
115 Minutes
427 Calories
Puff dough
A piece of beef suk
Zucchi sunflower oil
Bornier's Dijon mustard
Lurpak butter
0.5 kg. Ham mushroom
1 red onion
2 cloves of garlic
1 sprig of rosemary
1 tbsp of Colle Del Tartufo Truffle paste.
1 egg
Beretta prosciutto
Let's process a piece of suk. Season with salt and pepper and fry in Zucchi sunflower oil on all sides.
Add 1 tbsp to one tablespoon of Dijon mustard. melted Lurpak butter and stir.
Take out the meat on foil, apply mustard and let it cool.
Let's prepare a duxel. Cut the mushrooms and fry them together with onions and garlic.
In the same pan in which we fried the meat, put the blended mushrooms, so that the juice does not follow. Temporarily insert a sprig of rosemary, which we will remove later. Sprinkle salt, add truffle paste, dry and cool.
Spread the kitchen cellophane and lay 6 pieces of Beretta prosciutto on it. Let's transfer the duxel on it and unfold it. Wrap the meat in it. Let's keep it in the refrigerator for one hour.
Roll out the puff pastry and cool it in the refrigerator.
Put an egg on it. Place the meat on it and roll it up. Place it on cooking paper, cover it with egg and put it in the oven heated to 180 degrees for 40 minutes.
A piece of beef suk
Zucchi sunflower oil
Bornier's Dijon mustard
Lurpak butter
0.5 kg. Ham mushroom
1 red onion
2 cloves of garlic
1 sprig of rosemary
1 tbsp of Colle Del Tartufo Truffle paste.
1 egg
Beretta prosciutto
Let's process a piece of suk. Season with salt and pepper and fry in Zucchi sunflower oil on all sides.
Add 1 tbsp to one tablespoon of Dijon mustard. melted Lurpak butter and stir.
Take out the meat on foil, apply mustard and let it cool.
Let's prepare a duxel. Cut the mushrooms and fry them together with onions and garlic.
In the same pan in which we fried the meat, put the blended mushrooms, so that the juice does not follow. Temporarily insert a sprig of rosemary, which we will remove later. Sprinkle salt, add truffle paste, dry and cool.
Spread the kitchen cellophane and lay 6 pieces of Beretta prosciutto on it. Let's transfer the duxel on it and unfold it. Wrap the meat in it. Let's keep it in the refrigerator for one hour.
Roll out the puff pastry and cool it in the refrigerator.
Put an egg on it. Place the meat on it and roll it up. Place it on cooking paper, cover it with egg and put it in the oven heated to 180 degrees for 40 minutes.