I don’t make many foreign recipes at cooking school, but you wouldn’t do it when you wanted to. One of the top spots of steak is the Beef Wellington recipe.
Remove 12 puff pastry doughs from the freezer, flour them and let stand at room temperature until soft for 2 hours. It is useful to keep the puff pastry in rectangular form without separating it from square to square.
· Take 600 g tenderloin in one piece from your butcher and tell them to clean thoroughly. Each side of a teaspoon of salt and pepper. · Heat a large cast pan and seal each side of the steak for two minutes.
· Roughly chop the 250 gr mushrooms while the meat is being sealed. Throw in a kitchen chopper with 100 gr of walnut and stop for about 30 seconds. · After the meat is sealed, remove the meat from the pan and put mushrooms and walnuts in the same pan.
· Add 3 tablespoons of olive oil. Add one teaspoon of salt and pepper and fry for 4 minutes.
Then take the mushrooms on a large plate or tray and cool.
· Spread a stretch film about 2 inches wide.
Place 2 rows of smoked ribeye on slice. When placing, make sure that the meat is slightly longer than the size of the meat and that the slices overlap one inch each.
Spread the cooled mushroom mortar on it. In the middle of it again, place the cooled steak. Spread 1 tablespoon of mustard around the crawl.
· Remove the stretch film and wrap the rib and mushroom mortar around the tenderloin. Squeeze the edges to make a giant sausage.
· Leave it in the freezer for half an hour so that it hardens slightly.
· Place 3 of the puff pastry dough on the table side by side with the short sides close to you. Again make sure that the edges overlap.
Place the two on the side with the long sides facing you and cut off the excess pieces. Wet the overlapping areas and stick to each other.
· Put the meat in the middle of the puff pastry and roll around the dough.
· Place the joint underneath and close the edges by hand stitching.