Wellington steak
By VicentaLakin
Watching the TV show, Mr. Michelin's long-distance Wellington steaks, he's been trying to make Wellington steaks for his dear family today at the end of the day, and the hot-fried steak cages are locked in the juices, and there are soothing skins, roasted in ovens, and the steaks are fresh and delicious。
Recipe Recommendations
- filet mignon a
- meringue 1 bunk
- bacon 3 tablets
- mushroom appropriate amount
- purple cabbage appropriate amount
- onion appropriate amount
- Thousand Island dressing appropriate amount
- butter appropriate amount
- eggs one
- salty and fresh
- roast
- several hours
- senior
Steps for Wellington steak
1
Prepare the food
2
Onions of mushrooms cut apart
3
Break it in
4
Dried water divided into mushroom sauce
5
Add steak to salt and black pepper
6
Put the butter in the pot and all four of them will be cooked and colored
7
Purge the bacon
8
Put your steak on the mushroom sauce
9
Put it in the freezer for 20 minutes
10
Put the frozen steak rolls on the yolk and wrap them in the fridge for 20 minutes
11
Take out the frozen steak and cut three knives on the soccer and put egg fluid in the preheat oven for 180 degrees 35 minutes
12
A roasted steak
13
Disk DecorationWellington steak Make Tips
1. I marinated the steak for 1 hour.
2. Other vegetables can be added to the mushroom sauce, but you must stir-fry them until the liquid has evaporated.
3. I substituted Thousand Island sauce for the yellow mustard in the steak (my family doesn't eat mustard), and it tasted very good as well.
4. Pan-fry the steak over high heat to seal in the juices.
5. The puff pastry can be replaced with roti paratha (I made the puff pastry myself using Shixin's recipe).
6. The method for making the puff pastry is omitted here.
7. Adjust the temperature according to your specific oven.