Beef Wellington
Ingrediente:
- 1 kg muschi de vita;
- 500 de grame ciuperci Champignon brune;
- 200 de grame castane coapte;
- 3 catei de usturoi;
- 30 de grame unt;
- 200 de grame bacon;
- 30 de mL ulei de masline;
- 500 de grame aluat foietaj;
- 2 linguri de mustar;
- cimbru uscat;
- susan (optional);
- chimen (optional);
- sare grunjoasa (optional);
- 1 galbenus de ou;
- sare;
- piper.
Timp de preparare: 3 ore 45 minute
Portii: 6
Mod de preparare:
Muschiul de vita se condimenteaza cu sare si piper pe ambele parti. Intr-o tigaie puneti 1 lingura de ulei si untul. Cand untul s-a topit, adaugati muschiul de vita si lasati carnea la rumenit, pentru cateva minute. Scoateti carnea rumenita si ungeti-o cu mustar pe ambele parti. Intr-o tigaie puneti 1 lingura de ulei, ciupercile spalate, curatate si taiate la tocator, usturoiul dat prin presa si cimbru uscat. Lasati toata compozitia la foc mediu pana cand tot lichidul se evapora. Peste aceasta compozitie adaugati si castanele date prin tocator si amestecati totul foarte bine. Turnati acest amestec intr-un bol curat. Pe un tocator din lemn, asezati o folie din plastic. Peste aceasta folie, puneti feliile de bacon pe lungime. Peste feliile de bacon, adaugati un strat din compozitia de ciuperci cu castane. Intindeti stratul cat mai uniform posibil. Asezati muschiul de vita si rulati foarte strans totul cu ajutorul foliei de plastic. Puneti carnea la congelator pentru 30 de minute.
Dupa ce carnea invelita in folie de plastic a stat la congelator, puteti sa scoateti folia. Asezati o noua folie de platic pe tocator si deasupra puneti aluatul foietaj. Adaugati carnea, rulati si sigilati marginile foarte bine astfel incat sa obtineti un baton. Dati preparatul la congelator pentru o ora sau peste noapte, in functie de cat timp aveti la dispozitie.
Preincalziti cuptorul la 200 °C si asezati in tava o hartie de copt. Scoateti carnea de la frigider si indepartati folia de plastic. Crestati aluatul cu ajutorul unui cutit (optional). Ungeti aluatul cu un galbenus de ou batut folosind o pensula. Pentru decor puteti adauga sare grunjoasa, chimen sau susan. Lasati preparatul la cuptor aproximativ 1 ora sau pana cand aluatul devine auriu si crocant. Scoateti carnea de la cuptor si lasati-o la odihnit pentru aproximativ 15 minute, inainte de a o felia. Eu am servit Beef Wellington impreuna cu un piure din cartofi mov si un sos cu ceapa caramelizata.
Bon Appétit!
Ingredients:
- 1 kg beef tenderloin;
- 500 grams brown Champignon mushrooms;
- 200 grams roasted chestnuts;
- 3 cloves of garlic;
- 30 grams butter;
- 200 grams bacon;
- 30 mL olive oil;
- 500 grams puff pastry;
- 2 tablespoons of mustard;
- dried thyme;
- sesame seeds (optional);
- caraway seeds (optional);
- coarse salt (optional);
- 1 egg yolk;
- salt;
- pepper.
Preparation time: 3 hours 45 minutes
Servings: 6
Method of preparation:
Season the beef tenderloin with salt and pepper on both sides. In a pan, put 1 tablespoon of oil and the butter. When the butter has melted, add the beef tenderloin and let the meat brown for a few minutes. Remove the browned meat and coat it with mustard on both sides. In a pan, put 1 tablespoon of oil, washed, cleaned, and chopped mushrooms, garlic pressed through a garlic press and dried thyme. Leave the entire mixture on medium heat until all the liquid evaporates. Add the chopped chestnuts to this mixture and mix everything very well. Pour this mixture into a clean bowl. On a wooden chopping board, place a piece of plastic wrap. On this wrap, lay out the bacon slices lengthwise. Over the bacon slices, add a layer of the mushroom and chestnut mixture. Spread the layer as evenly as possible. Place the beef tenderloin and roll everything very tightly with the help of the plastic wrap. Put the meat in the freezer for 30 minutes.
After the meat wrapped in plastic wrap has been in the freezer, you can remove the wrap. Place a new piece of plastic wrap on the chopping board and on top put the puff pastry. Add the meat, roll and seal the edges very well. Put it in the freezer for an hour or overnight, depending on the time you have available.
Preheat the oven to 200 °C and place a baking paper in the tray. Remove the meat from the fridge and remove the plastic wrap. Score the dough with a knife (optional). Brush the dough with a beaten egg yolk using a brush. For decoration, you can add coarse salt, caraway or sesame seeds. Leave the dish in the oven for about 1 hour or until the dough becomes golden. Remove the meat from the oven and let it rest for about 15 minutes before slicing. I served the Beef Wellington with a purple potato puree and a caramelized onion sauce.
Bon Appétit!