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Ingrid Taojo
Beef wellington with red wine sauce
A delicious English recipe for Beef Wellington with red wine sauce.
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Ingredients
- 1 kilogram Roast beef piece of equal thickness
- 50 gram butter
- 5 shallot shredded
- 250 gram oyster mushrooms in strips, wiped clean
- 1 kilogram mushrooms finely chopped, wiped clean
- 1 tablespoon cognac
- 150 gram cream pâté
- 1 business suit frozen puff pastry thawed
- 1 egg yolk
- 1 tablespoon flour
- 300 milliliters veal stock
- 200 milliliters Red wine
Kitchen Stuff
Directions
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Remove the meat from the refrigerator 30 minutes before preparation.
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Sprinkle the roast beef with salt and pepper.
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Heat half the butter and fry the meat around brown in about 8 minutes. Take it out of the pan and let it cool slightly.
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Fry the shallots and mushrooms in the rest of the butter until the moisture has evaporated. Add pepper and salt and allow this mixture to cool.
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Mix half of it with the cognac through the pâté.
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Roll out the dough slices into a large piece of cloth that fits well around the meat.
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Brush the meat on all sides with a thick layer of the mixed pâté. Place the meat on the middle of the dough.
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Brush the edges of the dough with water and fold the dough around the meat. (If necessary, cut the corners out of the dough so that the dough layer does not become too thick.) Press the edges well.
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Place the meat with the dough leg on the underside on a greased baking sheet. Cut the dough in a few places to allow the hot air to escape.
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Roll out the leftovers of the dough and shape figures. Stick this onto the dough with a beaten egg. Spread the rest of the egg over the dish. Keep the Beef Wellington covered in the refrigerator.
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Remove the meat from the refrigerator 30 minutes before preparation. Preheat the oven to 200 ° C.
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Put the meat in the middle of the oven and bake for about 25-30 minutes until the dough is brown. Cover the dough with aluminum foil if it becomes too brown. Let the Beef Wellington rest for another 5 minutes.
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Heat the mushroom mixture for the sauce. Stir in 1 tablespoon of flour and fry for 1 minute. Add the veal stock and the red wine in portions and let the sauce simmer for 5 minutes. Add pepper and salt to taste.
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Place the Beef Wellington on a preheated dish and cut it into slices. Serve the sauce separately.
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Nutrition
660Calories
Sodium0% DV0g
Fat66% DV43g
Protein72% DV36g
Carbs9% DV26g
Fiber0% DV0g
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