Beef wellington by gordon ramsay

6 servings
55 min

Rinse the meat and wet with a paper towel. Remove the films and cut off excess fat. Cut the tail from the entire piece (thinning the piece). Peel the onion and cut into medium pieces. Cut the mushrooms into large pieces, you can simply cut in half. Grind the peppercorns with a knife, crush the flat side of the blade. Pour some vegetable oil into a thick-bottomed pan and put on a heat. Heat until a slight haze appears. The pan warmed up. Put the meat in it and fry until the ruddy crust of one side appears (40 seconds), then turn the tenderloin and continue to fry. The whole piece should be in a ruddy crust. Do not salt meat. Otherwise, the juice will stand out. At this time, we are preparing a mushroom mixture. Pour a little oil into the second pan and fry onions in it for 2 minutes. Add chopped mushrooms to this pan and pour in some vegetable oil. Do not salt mushrooms. They will also release juice. Fry for 8 minutes, stirring and only now salt a little. Season with thyme Remove the meat from the pan and grate it with pepper. If this is done in a pan, the pepper will burn. In the bowl of the blender, grind the mushrooms with onions. Put them in a bowl. Let cool. Roll the dough sheet a little. Put 2 tablespoons of mushroom mixture on the dough in the center of the sheet. On top of it fried meat and on meat again mushrooms. Stick the meat from all sides with the remaining mushroom puree, you should get meat in a mushroom coat. Bring the edges of the dough to the center and blind. Make a baking sheet with parchment and put our spikelet seam down. In a bowl, beat the egg with a fork and grease the dough surface with a kitchen brush. Sprinkle lightly with pepper on top. This will give a savoury taste. Now we send it to the oven to bake at 180 degrees for 30 minutes. Juicy beef calls for flavour to the table.