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Joanne Rainey Miller
Rollade wellington
Beef roulade with chestnut mushrooms and parma ham.
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Ingredients
Directions
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Clean the mushrooms with kitchen paper and puree the mushrooms in the food processor.
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Heat the butter in a frying pan and fry the puree for 8 minutes. Season with salt and pepper.
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Place the ham in a rectangle of 20 x 30 cm on cling film. Brush with the puree.
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Remove the rubber bands from the roulade. Sprinkle the meat with salt and pepper. Heat the rest of the butter and fry the meat over a high heat in 4 min. Brown.
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Brush with the mustard. Put on the ham with the puree. Roll the ham with the foil tight around the roast beef. Put in the refrigerator for 1 hour.
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Preheat the oven to 180 ° C. Roll out the puff pastry. Remove the meat from the foil. Put on the dough and fold it around the meat.
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Place the fold down on a baking sheet covered with parchment paper. Split the egg and beat the yolk. Brush the dough with egg yolk.
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Bake for about 50 minutes in the oven. Leave to rest for 10 minutes. Cut into slices at the table.
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Nutrition
380Calories
Sodium23% DV540mg
Fat31% DV20g
Protein70% DV35g
Carbs4% DV13g
Fiber4% DV1g
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