Beef Wellington

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. Take beef fresh, meaty, boneless. Champignons are strong, light, without flaws. Lightly defrost the puff pastry.

2. Step 2:

   

   Peel the beef tenderloin from the films, dry it. If the meat does not hold its shape very well, tie it with culinary twine. Heat a large frying pan well, splash a little oil on it and fry the meat from all sides (even from the ends, holding the meat with forks, tongs or a spatula) until golden brown.

3. Step 3:

   

   Put the meat on a plate, sprinkle with salt and crushed black pepper, cool.

4. Step 4:

   

   In another frying pan, heat the vegetable oil over medium heat, add the butter, melt. Cut the champignons into plates, onions arbitrarily. Fry the mushrooms with onions until golden brown, season with salt and pepper.

5. Step 5:

   

   Put the mushrooms in a blender and chop, trying to leave small pieces of mushrooms in the finished mass. Cool it down.

6. Step 6:

   

   Sprinkle flour on the work surface of the table, roll out the puff pastry into a layer five millimeters thick.

7. Step 7:

   

   Put some mushroom paste in the center of the dough. Put the meat on top.

9. Step 8:

   

   Coat the meat piece tightly with the remaining mushroom paste. Grease the edges of the dough with lightly beaten egg and arbitrarily pinch this large "pie".

10. Step 9:

    

    Cover the baking sheet with parchment, dust it with flour, lay our "pie" seam down, grease with egg and send it to bake in a preheated 190 degree oven for 45 minutes. Determine the exact time according to your oven model.

11. Step 10:

    

    Meanwhile, prepare the simplest sauce. Finely chop the remaining onion, place it in the frying pan where the meat was fried, along with a good piece of butter. Cook until the onion is transparent, stirring.

12. Step 11:

    

    Add a spoonful and a half of flour to the onion, mix, pour in the milk and simmer, stirring constantly with a whisk, until thickened. Season with salt and pepper. Serve this sauce together with the finished meat. In the meantime, let it cool down.

13. Step 12:

    

    Remove the finished pie from the oven, cool slightly.

14. Step 13:

    

    Cut into portions with a sharp knife. Serve hot, sprinkle with sauce. Finita! Bon appetit!