Beef Wellington

IvanIvan
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Beef Wellington
29/01/2014
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Preparation20 min.
Cook40 min.
Тotal60 min.
Servings2-3
"Some recipes were created to impress with their taste and appearance - this is one of them"

Ingredients

  • puff pastry - 1 sheet, about 10.5 oz (300 g)
  • beef fillet - 24.5 oz (700 g)
  • foie gras - 5.5 oz (150 g)
  • butter - 1/2 cup (125 g)
  • almonds - 3 1/3 tbsp (50 g), salted
  • eggs - 1
  • white wine - 2 - 3 tablespoons
  • oil - 2 - 3 tablespoons
  • black pepper
  • salt - to taste
measures

How to cook

Remove the skin of the beef and sprinkle with plenty of salt and pepper. Melt the butter in a pan on the stove and add the oil. Put the beef in to fry evenly on all sides.

Remove it and leave it to cool well. Put the puff pastry in a large greased pan and smear it with foie gras. Sprinkle the top with crushed almonds and spray with white wine.

Place the pre-chilled beef fillet on the puff pastry and roll it up, while squeezing the ends tightly closed. Brush the top with beaten egg and put it to bake in a preheated 392°F (200 °C) oven, for 35-40 minutes.

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