Duke among dishes | LifePress magazine

Beef Wellington is considered one of the more festive dishes that the British are very proud of.

There are several theories as to how it was created and where it originated from.

All the tories are mainly related to Arthur Wellesley, the first Duke of Wellington, and whether this dish was made in his honor, whether he liked to eat it the most, or whether it was named after him remains unknown.

In any case, it’s worth a try, if you have some important guests for dinner, roll up your sleeves and go.

You need:

  • Beef tenderloin
  • A mixture of mushrooms (champignons, porcini mushrooms, oyster mushrooms)
  • A little smoked ham
  • Red onion
  • Butter
  • Chicken liver
  • Salt and pepper, to taste
  • One yolk
  • A little red wine
  • Beef broth
  • Lisnato testo

Heat the oven to 220 degrees, put the fillet in a small baking dish, melt a couple of spoons of butter and bake in the oven until it gets a little color (you can also do this in a pan, quickly brown it on all sides, but so that it is brown inside, just close the pores of the flesh).

Sauté the onion and mushrooms in butter until soft and transfer to a separate bowl. In the same pan, sauté the liver and put it together with the mushrooms.

Season and mix the ingredients to get pâté, mix with two tablespoons of softened butter and spread over the meat.

Roll out the puff pastry, put the meat in the middle and roll it up, tuck the ends and make sure it’s not too thick.

To deglaze means to fill the pan in which we roasted the meat with water, wine or broth and gently scrape the bottom of the pan to remove all the flavors that remain.

Place in a baking dish, coat with egg yolk and bake at 230 degrees for 10 minutes, then reduce the temperature and bake for another 10-15 minutes. The meat must be pink.

Deglaze the pan where you roasted the meat and liver with a little beef broth, add a little wine and cook until it becomes thick, that will be your sauce.

Tip: before roasting, you can coat the beef with a little mustard.


Source: LifePress magazin by lifepressmagazin.com.

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