Steak Wellington

Overview

There was a time when I particularly enjoyed watching (Mr. Good). I really yearned for the Michelin three-star Steak Wellington. I tried to make it when I had free time, but I couldn't find any useful recipes. Therefore, although it is impossible to compare with the Michelin three-star level, I feel a sense of accomplishment.

Tags

• baking
• old man
• western food
• winter recipes
• dinner
• candlelight dinner
• bacon
• black pepper juice
• mushroom
• onions
• thick cut steak
• thousand-layer puff pastry

Ingredients

Steps

1. 1 Pound the steak with a hammer to soften it. Spare.

   

2. 2 Add a small spoonful of salt, cracked black pepper, and a little corn oil. Marinate for half a day.

   

3. 3 Wash mushrooms and onions and set aside.

   

4. 4 Chop all mushrooms and onions into small pieces.

   

5. 5 Put oil in the pot, add chopped mushrooms and onions, add an appropriate amount of salt, and stir-fry until there is no obvious moisture.

   

6. 6 In a pan, put some butter. All melted.

   

7. 7 Place the steak into the pan and cook for about 10 seconds on each side.

   

8. 8 While still hot, smear with yellow mustard sauce.

   

9. 9 Place bacon on plastic wrap, the width being the length of the steak. Spread chopped mushrooms and onions evenly on top.

   

10. 10 Add the steak, roll it tightly into a roll, and place it in the freezer for half an hour to set.

    

11. 11 Wrap the steak tightly with two sheets of puff pastry.

    

12. 12 Apply a layer of egg yolk liquid and make a few cuts on the surface with a knife.

    

13. 13 Put in the oven, preheat 200 degrees and bake for 30 minutes.

    

14. 14 After baking, leave it for 10 minutes before cutting.

    

15. 15 Plate it, add your favorite seasonings, and enjoy.

    

16. 16 Put it on a plate, isn’t it beautiful?