惠灵顿牛排英文做法
Ingredients:
– 4 beef fillet steaks (about 200g each)
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 garlic cloves, crushed
– 250g chestnut mushrooms, finely chopped
– 100g pâté (e.g. chicken liver pâté)
– 1 tbsp chopped fresh thyme
– 500g puff pastry
– 1 egg, beaten
Instructions:
1. Preheat the oven to 200°C.
2. Season the steaks with salt and pepper. Heat the olive oil in a frying pan over high heat and sear the steaks for 1-2 minutes on each side until browned. Remove from the pan and set aside to cool.
3. In the same pan, add the onion and garlic and cook for 2-3 minutes until softened. Add the mushrooms and cook for a further 5-7 minutes until the liquid has evaporated. Remove from the heat and stir in the pâté and thyme.
4. Roll out the puff pastry on a floured surface to a thickness of about 3mm. Cut into 4 rectangles large enough to wrap around each steak.
5. Place a spoonful of the mushroom mixture in the centre of each pastry rectangle. Place a steak on top of the mixture and wrap the pastry around the steak, sealing the edges with beaten egg.
6. Place the Wellingtons on a baking tray lined with baking paper and brush with beaten egg. Bake in the preheated oven for 20-25 minutes until the pastry is golden brown and the steak is cooked to your liking.
7. Serve the Wellingtons with your choice of sides.
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