Beef Wellington is a high-end steak.
Steak Wellington is a dish made from steak and one of the representative dishes of Western food. The characteristic of this dish is that the steak is wrapped in puff pastry. As early as 1450, the French invented the food "meat pie", which is to put minced meat into puff pastry and bake it. It is said that he liked to eat meat pie, and he improved the meat pie by mixing beef, mushrooms, truffles, etc. into the meat pie and baking it, hence the name Wellington Steak.
The Michelin certification score is three stars. If you want to be included in the Michelin restaurant, you have to go through batches of screening. N food evaluators visit twelve times a year, and are finally reviewed by Michelin headquarters. It is enough to see how difficult it is to finalize the results after the evaluation.
Cooking method
Ingredients: Filet mignon, egg yolk.
1. Melt butter in a pot, add diced onions and sauté over medium heat until soft. Add brandy and stir-fry for 8-9 minutes until the juice dries up. After it cools slightly, add foie gras, mix well, and place on a plate to cool.
2. Sprinkle salt and black pepper on the surface of the steak, put it into a hot oil pan, and fry each side for 1 minute on high heat to get color. After taking it out of the pan, brush an even layer of mustard sauce on the surface while it is still hot. Let it cool and remove. Cotton rope.
3. Spread the plastic wrap flat and lay ham slices on top. The ham slices should overlap. Use a spatula to smooth out the filling, place the steak in the middle, wrap the steak tightly with plastic wrap, and refrigerate for 15 minutes to set the steak.
4. Spread the puff pastry, sprinkle some dry flour on it, brush the sides with egg yolk, put the steak with the plastic wrap removed, wrap the steak with puff pastry, seal it downwards, and place it on a baking mat Place paper on baking sheet.
5. Brush a layer of egg yolk liquid on the surface of the pastry, add some leftovers for decoration, and refrigerate for 15 minutes.
6. Put the steak into the oven and bake at 200℃ for 30 minutes until the surface of the pastry is golden and crispy. Let it rest for 10-15 minutes before cutting and eating. The cross-section of the grilled steak is pink, and it can be eaten with Ma Wei red wine sauce.