A British classic that still does well. A dish for 4 people, not really difficult, but you'll definitely take the score.
Ingredients:
1
whole tenderloinUltimate Steak and Roast Rub 50 g butter
• 2 shallots or small onions • 250 grams mixed mushrooms or mushroom pate cream
• 150 grams
• 1 tablespoon cognac
• 1 package puff pastry (from the freezer), thawed
• 1
• egg
• 1 tablespoon flour 3 dl veal stock
• 2 dl red wine
• Salt and pepper
Preparation:
Sprinkle the beef with the Ultimate Steak and Roast Rub. Heat half the butter and fry the meat brown around. Take it from the pan and let cool completely. Peel the onions and chop them. Make the mushrooms clean and cut into strips. Fry the onions and mushrooms in remaining butter until the liquid has evaporated (about 5 minutes). Add salt and pepper and let the mixture cool. Mix the cognac pate. Spread the meat around with a thick layer of mixed pate and then brush with half the mushroom / onion mixture. Preheat the oven to 230 degrees Celsius. Roll the slices into a large pastry cloth. Put the meat on the center of the dough. Brush the edges of the dough with water and fold the dough for the meat. (Make sure the dough is not too thick layer above the edges.) Press the edges together. Put the meat in the dough seam at the bottom of a greased oven grill (preferably not on the baking sheet to ensure that the dough is nice crunch). Cut the dough on the top few places in the hot air to escape. Make any of the remainder of the dough ornaments for the dough. Spread the beaten egg yolk over the court. Put the meat in the middle of the preheated oven and bake 10 minutes at 230 degrees Celsius. Decrease the temperature to 220 degrees Celsius and bake 10 to 15 minutes until the dough is golden brown. Let the Beef Wellington 10 minutes rest, covered with aluminum foil. Heat the sauce back into the mushroom / onion mixture. Stir in 1 tablespoon flour and fry 1 minutes them. Add the veal stock and red wine in sections and let the sauce cook 5 minutes. Add salt and pepper to taste. Place the Beef Wellington on a warmed dish and cut into slices. Serve the sauce separately.
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