Beef with mushroom paste
Description
The dish is prepared without unnecessary complications. The beef turns out juicy and extremely delicious! This dish looks great on a festive table as a main course or as a hot/cold appetizer. Serve "Wellington" beef with roasted vegetables (carrots, asparagus). Avoid heavy side dishes like grains or potatoes. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. Wash the meat, dry with paper towels, and season with salt and ground pepper. Heat a tablespoon of vegetable oil in a skillet and sear the meat on all sides until golden brown.
- 2
Step 2
2. Place the meat on a plate and let it cool, then spread with mustard.
- 3
Step 3
3. Wash the mushrooms and process them into a puree using a food processor. Then sauté the mushrooms and add salt to taste. Place plastic wrap on the work surface and arrange thin slices of ham on top.
- 4
Step 4
4. Spread the ham with the mushroom paste.
- 5
Step 5
5. Place the meat in the center.
- 6
Step 6
6. Roll up the preparation into a roll. Place the meat in the refrigerator for 20-30 minutes.
- 7
Step 7
7. Defrost the dough in advance, take the meat out of the refrigerator, and remove the plastic wrap.
- 8
Step 8
8. Wrap the meat in puff pastry, trying to do it in a single layer, and trim off any excess pastry.
- 9
Step 9
9. Place the meat in the dough seam-side down on a baking sheet and brush with egg yolk.
- 10
Step 10
10. Make shallow cuts on the top to allow steam to escape during cooking and prevent the dough from puffing up.
- 11
Step 11
11. Bake in a preheated oven at 200 degrees for about 30-40 minutes. Then transfer the meat to a plate, let it cool slightly (10-15 minutes), and slice into pieces.
- 12
Step 12
12. Serve beef Wellington hot.