Wellington steak
By VicentaLakin
There was a time when I was particularly fond of it. It's a longing for a Michilin-grade Wellington steak, and when you're free, you try to do it, and you don't find any formula, so it's impossible to compare to Michirin, but it's a great achievement。
Recipe Recommendations
- salty and fresh
- roast
- several hours
- ordinary
Steps for Wellington steak
1
The steaks are hammered and loose. Stand by。
2
Put a small spoon of salt, black pepper, a little corn oil. Pickled half a day。
3
Mushrooms, onions wash up。
4
The mushrooms and the onions are all shredded。
5
Oiled in the pot, dumped into mushrooms and onions, put in a proper amount of salt, and fried to no apparent water。
6
Base pan, appropriate butter. All melt。
7
Cows are released into the pot and they're fryed on each side for about 10 seconds。
8
Put some yellow mustard on while it's hot。
9
Bacon on the membrane, the width of which is based on steak length. Onions of mushrooms spread evenly。
10
Put it in steak, roll it tight, and put it in a freezer for half an hour。
11
We'll wrap the steaks with two millicles。
12
A layer of yolk and a knife on the surface。
13
Put it in the oven, 200 degrees preheat, 30 minutes roast。
14
After the roast, 10 minutes, cut again。
15
You can enjoy it with a plate, with the sauce you like。
16
Make a plate. Isn't it beautiful