Wellington beef tenderloin baked with mushroom pate in puff pastry. This dish came to us from English cuisine. The recipe was invented by the chef of the British commander and politician Arthur Wellesley Wellington. He used the classic French recipe filet de bœuf en croûte (fillet of beef in crust) and modified it slightly. To prepare Wellington, take the most tender part of the beef tenderloin – the filet mignon.
- beef tenderloin – 750 grams
- champignons – 400 grams
- puff pastry – 500 grams
- bacon – 10-12 pieces
- egg yolk – 2 pieces
- mustard – 2 tablespoons
- olive oil – 2 tablespoons
- ground black pepper, salt to taste.
1. Heat a heavy-bottomed skillet well. Sprinkle it with olive oil.
2. Salt, pepper and fry a whole piece of meat on all sides for one and a half minutes – until golden brown.
3. Remove the fillets from heat and brush with mustard.
4. Grind the washed and dried mushrooms in a blender to a puree consistency. Season with salt and pepper.
5. Place the mushrooms in a hot skillet and fry for about ten minutes, stirring constantly. The liquid should evaporate from the pate.
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6. Spread the cling film, place the bacon on it and spread the mushroom pate over it.
7. Put beef in the middle and roll it all into a tight roll.
8. Without removing the film, send the roll to the refrigerator for 10-20 minutes.
9. Roll out the dough into a 3-4 mm rectangle.
10. Remove the meatloaf from the refrigerator, peel off the cling film and place the meatloaf on the dough.
11. Wrap it so that there are no cracks and the roll does not fall apart. Cut off excess dough.
12. Put the resulting roll on a baking sheet, brush with yolk and send to the oven at 200 degrees for 35-40 minutes. In the middle of cooking, reduce the temperature to 180 degrees.
13. Serve the sliced roll, garnish with herbs.
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