Beef Wellington


·         Materials:

Rought Puff Pastry
Materials:
500 g medium wheat flour
1/2 tsp salt
1 tbsp lemon juice
400 g fresh butter/unsalted butter, chill, diced 1 x 1 x 1 cm
280-300 ml cold water (depending on flour moisture)

·         How to make:

1.    Put wheat flour and salt in a dough bowl is quite large. Make a hole in the handle, add butter and lemon juice to the holes.
2.    Stir the dough using the fingertip to form a textured dough like sand. Add cold water little by a little while still stirring using fingertip (don't in knead it).
3.    When the dough has started fused (but still visible butter is not properly blended). Move up the work table or marble sprinkled with flour, flatten the dough so that the shape is rectangular with a thickness of 1 cm.
4.    The next is a single fold or double fold folding. As in the manufacture of classical puff pastry, which is 6 times single fold, or 4 times double fold.
5.    Each time the dough leveling and folding should be rested in the freezer for 30 minutes. Each start leveling is always from the opposite direction to the previous one.




 ·         Content:

400 g beef part has deep
1 tsp salt
1 tsp coarse chopped black pepper
1 tbsp olive oil
30 g butter
50 g (1 small piece) onion, finely chopped
3 cloves garlic, chopped
100 g tin buttoned mushroom, finely chopped
100 g liver paste (chicken liver in cans) or 2 chicken liver, boiled, puree
Salt, pepper, nutmeg powder to taste

 ·         Topping:

2 egg yolks, beaten loose

 ·         Complementary:

250 g spinach leaves, sauteed with 1 tbsp of olive oil and 2 cloves of garlic, salt, pepper to taste.


Another Recipe

Banana Cheese Bollen





·         How to make:

1.    Prepare the rough dough puff pastry until the stage is ready to be filled and shaped.
2.    coat it flesh with salt and black pepper, let stand for 10 minutes. Heat the olive oil, cook the meat until all the sides are brownish but the center is still pink. Lift meat, set aside.
3.    In the same frying pan, heat the butter, stir-fry the onion and garlic until fragrant, input the chopped mushrooms, cook briefly while stirring until blended, lift. Mix chicken liver, salt, pepper, and nutmeg powder, stir. Blend this mixture all over the meat surface, pressing it to stick, set aside.
4.    Preheat the oven at a temperature of 190oC. Prepare a short rectangular pan (a pastry pan), apply with butter, set aside.
5.    Smooth it out dough to reach a thickness of 0.5 cm. Cut the square box, adjust size to the meat size. Stretch the pastry sheet, put the meat in one end of the pastry, roll slowly, tape the edges and bend down so as not to open when baked. Make the upper line use a sharp knife and apply with egg yolks.
6.    Bake in the oven for 40 minutes or until ripe brownish-yellow, lift. Serve warm with sauteed spinach.

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