As a European food lover, you must have heard of the famous dish, Beef Willington. This is a very popular dish on European banquet tables. Enjoying this dish is already a great opportunity, but understanding how to make it yourself is even more interesting. So let 2DEP guide you how to cook European-standard Wellington beef.
As you know, beef Wellington is made up of three different layers: the outside is a crispy, fragrant dough, the middle is a layer of mushroom pate and finally, the succulent, delicious beef tenderloin. This combination requires a highly skilled chef and exceptionally fresh, high-quality ingredients. Here are the ingredients to prepare:
Pastry Flour Mix of mushrooms, onions, basil… Foie gras pate Beef tenderloin Garlic, onions and spices Parma ham sliced thinly
Processing beef tenderloin
The core of beef Wellington must be beef tenderloin because this is the part with a harmonious ratio of fat and lean, so when grilled on the meat on the inside will still be fresh and succulent, giving you the best experience. Marinate the beef tenderloin with salt and pepper, remember to massage evenly over the entire meat for the seasoning to infuse quickly. After the meat rests for 1-2 minutes, lightly fry each side for about 30 seconds to 1 minute for the surface of the meat to firm up. After frying, quickly add a layer of mustard to make the beef more fragrant and soft.
Processing the middle layer
The middle layer is responsible for adding flavor to the dish because it is a mixture with many different ingredients. Mushrooms, onions, thyme, garlic, pepper, salt… after chopped, stir-fry with butter. At this stage, many people also combine it with foie gras to make the dish more greasy.
Spread the food film, then line it with thinly sliced parma ham, then continue to spread the mushroom filling and sautéed meat on top. Then put the precooked loin core and carefully roll it up so that the parma, mushrooms, and pate completely cover the meat.
Processing the crust
The outermost layer of the Wellington beef will be a thousand-layer pastry dough, a dough that needs to be kneaded and rolled many times to create porosity. After completing the crust, you spread the dough and put the rolled filling on top and continue to roll. Brush an extra layer of butter and eggs last before putting in the oven so that when baking is complete, the crust will be more crispy. More sophisticated, you can also use a knife to make a slight incision on the shell or use textured powder to decorate the shell more eye-catching.
One note that you must keep in mind is that in order for the Wellington beef dish to be integrated into a block, each stage of rolling you must roll firmly, but do not squeeze too hard on the body of the cake to prevent the filling from disintegrating after cooking. finished baking. Bake the finished product in the oven at 215oC for 30-40 minutes so that when the baked filling reaches a temperature of 45-50oC. If you want the beef to cook more, you can bake it longer. Beef Wellington is often eaten in combination with many different sauces or eaten unevenly.