Beef Wellington recipe is great and easy dish,
Beef Wellington Ingredients:
2 sheets ready Puff Pastry
1 1 / 2 kilo of veal fillet around
300 g fresh mushrooms
1 1 / 2 flytz. fresh butter tea
1 fresh grated onions in multi
2 pinch nutmeg
1 wine glass white wine
salt and freshly ground pepper
For the chicken stuffing (crushed in the multi):
1 big piece of chicken breast fillet, boiled
1 / 2 parsley
100 g grated Cheddar cheese
First, defrost well Puff Pastry leaves.
Mince the mushrooms and sotarete with spring onions in a frying pan, put half the amount of butter. The “turn off” with wine, add the nutmeg, alatopiperonete and let them boil in mild fire until well absorbed all liquid and dry completely in pan. Then put Puff Pastry on a plate and let them wait.
With the remaining butter, cook very well the veal fillet on all sides until well red everywhere. Then add salt and pepper and touch on a platter.
Take the and poured into a smooth surface. Drop over the crushed mixture of chicken-fillet-Cheddar-Parsley and garlic with one tablespoon a “smear”, taking care to leave 2 fingers gap across the region of the sheet.
From the above, run the mixture of mushrooms-onions.
Then place over the veal tenderloin and wrap with foil sfoliatas in order to create a roll – make sure the envelopment as a “packet”. It borders the compounds roll with a little water to stick well.
Take 2nd Puff Pastry sheet and using a very sharp knife, cut in thin strips on the diagonal which mount on the roll (or as we say, “baklavadota). Lightly coat the entire surface with some melted butter.
Cook the roll at 180 degrees for 1 hour having covered with aluminum foil. Once passed this time, remove the foil and continue baking for another 35 minutes or until rodisei and the Puff Pastry cooked well.
Once cooked, remove from the oven and leave to cool. The dishes served in sliced the hundredth, with small potatoes (boiled or baked, whatever you like).