Preparing beef Wellington requires a little more effort, but you won't regret a second of the time you spent preparing it when you finally manage to enjoy the richness of taste that this classic dish has to offer.
Beef Wellington is the perfect dish for formal dinners and special occasions. It has a rich, juicy and full taste. The beef interior retains tenderness and juiciness, while the puff pastry crust adds a crunchy texture. It looks impressive on the table and is often considered a special dish for celebrations.
ingredients:
- 600 g of beef fillet (steak)
- 250 g of mushrooms (champignons or porcini mushrooms)
- 1 tablespoon of olive oil
- 4 thin slices of prosciutto
- 250 g puff pastry
- 2 spoons of mustard
- 1 egg
- salt and pepper to taste
<strong>Preparation: </strong>
Season the beef fillet with salt and pepper, then fry briefly on all sides (about 2 minutes). Spread with mustard and leave to cool.
Chop the mushrooms and fry in the same pan until the liquid evaporates (about 10 minutes), then cool.
Place pieces of prosciutto on transparent foil, mushrooms on top, and steak in the middle. Roll the prosciutto and mushrooms around the meat with the help of foil and put it in the fridge for 10-15 minutes.
Roll out the puff pastry, remove the meat from the foil and wrap it in the dough.
Brush with egg and bake at 200°C for 25-30 minutes until the dough is golden brown. Leave to rest for 10 minutes, slice and serve with baked potatoes or a side dish of your choice.
Bonus video:
