Beef in mustard and puff pastry
Description
I fought hard with the head chef of a restaurant to get this recipe. This dish is incredibly delicious and extraordinarily beautiful. If you want the meat to be well done, cook it longer over low heat. It won't bake for long inside the puff pastry. The combination of shiitake mushroom pâté, ham, and mustard creates a true flavor tandem.
Instructions
- 1
Step 1
1. Cut the meat into thick pieces, then sear on all sides in vegetable oil until golden brown.
- 2
Step 2
2. Brush the meat with mustard on all sides immediately after frying (while the meat is still hot). Then season it with salt and spices to taste. In the same oil used for frying the meat, sauté the mushrooms, then blend them with a blender into a paste.
- 3
Step 3
3. Take plastic wrap, place thinly sliced ham on it, then spread a layer of mushroom pâté, and finally place the meat on top.
- 4
Step 4
4. Roll into a log using plastic wrap, then remove the wrap and place the log onto the puff pastry.
- 5
Step 5
5. Fold the dough into a "envelope" and place seam-side down. Meanwhile, preheat the oven.
- 6
Step 6
6. Now the final touch: brush the dough on top and on the sides with egg yolks, then place it in the preheated oven for 25 minutes. Set the temperature to 180 degrees.
- 7
Step 7
7. You can make small cuts to prevent the dough from deforming during baking. Let the roll stand for a while to cool down.
- 8
Step 8
8. Then you can slice it and serve at the table. This is how wonderfully it looks when cut open.