Filter
Reset
Sort ByRelevance
Joanne Rainey Miller
Rollade wellington
Beef roulade with chestnut mushrooms and parma ham.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean the mushrooms with kitchen paper and puree the mushrooms in the food processor.
-
Heat the butter in a frying pan and fry the puree for 8 minutes. Season with salt and pepper.
-
Place the ham in a rectangle of 20 x 30 cm on cling film. Brush with the puree.
-
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.
-
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.
-
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.
-
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.
-
Bake for about 50 minutes in the oven. Leave to rest for 10 minutes. Cut into slices at the table.
Blogs that might be interesting
-
25 minMain dishtomatoes, black olives without pit, garlic, anchovy fillets, thyme, parsley, veal oysters, pepper, olive oil, salt,fried veal oysters with Mediterranean tomato sauce
-
30 minMain dishonion, vine tomato, Mozzarella, mushrooms, traditional olive oil, minced beef, pesto alla Genovese, shell paste,pasta with minced meat and vegetables
-
15 minMain dishbullet steak, olive oil, pancetta, shallot, fresh thyme leaves, Red port, mascarpone, fresh pappardelle, grated Parmesan cheese,pappardelle with rump steak
-
60 minMain dishchestnut mushrooms in a bowl, tomato, Broccoli, winter carrot, Red onion, balsamic vinegar, traditional olive oil, wholegrain penne, white cheese cubes in herbal oil,pasta with roasted vegetables
Nutrition
380Calories
Sodium23% DV540mg
Fat31% DV20g
Protein70% DV35g
Carbs4% DV13g
Fiber4% DV1g
Loved it