Beef Wellington with Mushrooms and Cabbage
Ingredients
- 10 oz beef tenderloin
- Salt
- Oil
- 2 tablespoons of butter
- 7 oz of oyster mushrooms
- Half a chopped onion
- 1 slice of white bread
- About 5 oz of puff pastry
- 3 cabbage leaves
- Demi-glace sauce
Procedure
- Sear the beef tenderloin in a pan for 5 minutes with salt, butter, and oil. Set aside to cool.
- In a pan, heat some oil and sauté the onion. Add the chopped oyster mushrooms, salt them, and cook until well dried out. Set aside.
- Assemble the Wellington: place a circle of puff pastry on the bottom, then the slice of bread, blanched cabbage leaves, the beef, and the chopped mushrooms.
- Seal with another layer of puff pastry, brush with beaten egg yolk.
- Bake at 375°F for at least 15 minutes.
Creator