Wellington Meat - A Step By Step Recipe With A Photo
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Video: Wellington Meat - A Step By Step Recipe With A Photo
In one of the cookbooks I read a recipe for how to cook Wellington meat. I liked it so much that I decided to make it myself. The recipe is not very simple, but doable, believe me.
This dish is great for a festive table, it looks delicious and festive. You can use champignons, porcini mushrooms, oyster mushrooms, or forest mushrooms. Prosciutto can be substituted with Parma ham or bacon. Immediately after baking, do not rush to cut the meat, but wait a little, and then enjoy the dish.
Purpose: For lunch / For dinner / For a banquet table / Birthday
Main ingredient: Meat / Beef / Offal / Bacon / Mushrooms / Dough / Puff pastry / Champignons
Dish: Hot dishes / Dishes in pastry / Rolls
- Filet Mignon - 1-1.5 Kilograms
- Mushrooms - 300 Grams
- Mustard - 2-3 tbsp. spoons
- Prosciutto - 4 Slices
- Puff pastry - 1 Piece
- Yolk - 1 Piece
- Olive oil - 2 Tbsp. spoons
- Salt, pepper - To taste
How to cook Wellington Meat
1. Wash the mushrooms, peel them, trim the edges of the stalk and transfer to a blender bowl, salt. 2. Grind the mushrooms until puree. Preheat a frying pan with a tablespoon of olive oil, fry the mushroom puree for 10 minutes. 3. Wash the meat, wipe it with napkins, rub with salt and black pepper on all sides. 4. Preheat a skillet with the remaining olive oil, line the meat and brown all over until golden brown. 5. Transfer the meat to a board and wipe off excess fat, then brush with mustard. 6. Spread the cling film over and overlap the prosciutto slices.