American beef recipe : Beef Wellington, an amazing beef recipe from Arizona that 100% you will love it! – (video + 2019)Posted in : American food on by :
After New York cheesecake and Apple crisp, I want to introduce a American beef recipe (Beef Wellington) that you will love it. Wellington is an English version of its original American food recipe with beef and veal. Wellington’s main ingredient is Puff pastry. In the same way that the veal is cooked after cooking with other ingredients in the Puff pastry and then cooking in the oven.
- 250 grams of crushed mushrooms
- Half a cup of boiling water
- One-and-a-half and a half kilos cow’s tenderloin
- Salt rock
- Black pepper
- Three tablespoons plus a quarter tablespoon of butter
- 2 small pieces of onion are crushed
- 2 chopped garlic cloves
- 2 teaspoons of freshly chopped thyme
- 170 g chicken pete (a mixture of cooked chicken breast, cheesecake, onion, mayonnaise, lemon juice, spicy sauce, jellyfish and paprika)
- 170 g chopped meat ham
- 1 pack of Puff pastry (If frozen inside the freezer, place it in the refrigerator).
- All-purpose flour
- 1 mixed egg
For start this American beef recipe (Beef Wellington), spread the tenderloin with salt and pepper. Spread one and a half tablespoon of butter in a large frying pan on a gentle flame until it is foamed. Place the meat in a pan and bring it all around to the coffee grounds. Stir in the fry (about 5 to 6 minutes) to bring the meat to the plate to cool.
Add the remaining one and a half tablespoons of butter into a separate flask on a flaming dip, add it to the onions, and cook for 1 minute. Shredded mushrooms, garlic, add boiling water to the pan, add each to each other Mix the flour, add the mushroom and drain all the water and mushroom. Add salt, pepper, thyme and stir each other. Mix the mixture at annealing temperature for 20 minutes.
After the mushroom mixture is cooled, mix the chicken pete into a medium-sized bowl with spatula to make it smooth. Add the mushroom mixture to each other, mixing the two together well. With the help of a long spatula, half the mixture of mushrooms throughout. Spread one side of the flesh on the spoon. Spread a slightly larger layer of flattened meat than the meat on the desktop, and place half of the meat ham in a vertical fashion, with a little piece on the part along the length of the cellophane. Underneath the meat of the mushroom bite containing the mushroom mixture is the meat of the ham.
Turn the oven on at 220 ° C and turn it on. Place the Thistle Dough on a slightly floured surface and open it with a rectangular swing in a thickness of 0.3 centimeters and 2.5 centimeters longer than the meat length. Put on a greasy paper draped over a tray, pierce it all over and place it in the middle of the oven to coat it for 15-12 minutes or until it becomes crispy and brown. Chop the baked paste onto the crushing chute put it to cool. Then cut it to the size of the meat. Put the paste in the tray to transfer the data to the side.
Remove the meat from the inside of the refrigerator. Remove the cellophane and drain the whole roll of meat with egg and leave the rest of the egg sideways.
Leave the rest of the Puff pastry Powder on a flaky surface with a rectangular roller reamer of 30 centimeters (35 centimeters). Place the casserole on a baked Puff pastry (uncooked) on the meat. With the help of spatula, lift the cooked Puff pastry and then place the uncooked edges of the dough under cooked paste into the broth. Put the oven at 204 degrees Celsius for another 25 minutes, when the meat is from raw to grind the semi-crust (for 35-30 minutes).
Remove Wellington from the oven before cutting it to cool for 10 minutes. Enjoy this American beef recipe (Beef Wellington)!
Did you cook this American food recipe (Beef Wellington)? Did you like it? Comment your opinion with us.