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Beef wellington

Cooking recipes / Top Picks / Meat in the oven

8 servings
1 hour 30 min

Puff dough - 500 gr, Beef - 700 gr, Champignons - 400 g, Onions - 2 pcs., Vegetable oil - 50 gr, Butter - 35 gr, Table salt - to taste, ground black pepper - to taste, thyme, thyme - 1 g, Milk - 1.5 pack., Wheat flour - 1.5 tbsp., Butter - 35 gr, Onions - 1 pc., Salt - to taste, Ground black pepper - to taste

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

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

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

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

Transfer the mushrooms to a blender and grind, trying to ensure that small pieces of mushrooms remain in the finished mass. Cool down.

Flour the work surface of the table, roll the puff dough into a layer with a thickness of millimeters five.

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

Coat the meat piece tightly with the remaining mushroom paste. Brush the edges of the dough with a slightly beaten egg and randomly pinch this large "patty. "

Line a baking sheet with parchment, sprinkle it with flour, put our "patty" seam down, brush with egg and send to bake in the oven preheated to 190 degrees for 45 minutes. Determine the exact time by your oven model.

Meanwhile, make the simplest sauce. Finely chop the remaining onion, riple it into the pan where the meat was fried, along with a good slice of butter. Cook until onion is transparent, stirring.

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

Remove the finished pie from the oven, cool slightly.

Cut into portions with a sharp knife. Serve hot, watering with sauce. Finita! Enjoy your meal!