Beef Wellington

Put the tenderloin in your heated ceiling and seal all sides and set aside.

Beef Wellington Supplies

  • 200 g. whole tenderloin
  • 5 – 6 mushrooms
  • 8 leaves of spinach
  • 2 pieces of rectangular puff pastry

Ingredients for pancakes

  • Süt cups of milk
  • 4 tablespoons flour
  • 1 egg
  • Salt

Ingredients for over

  • Yolk of 1 egg
  • 1 tablespoon of water

Ingredients for Mashed Potatoes

  • 1 large potato
  • 1 glass of water Milk
  • 1 heaping tablespoon butter
  • Salt
  • White pepper
  • Muscat grater

Ingredients for sauce

  • 1 cup broth
  • 1 tablespoon of flour
  • 1 tablespoon of capers
  • 1 tablespoon balsamic sauce

Warm your ceiling.
Put the tenderloin in your heated ceiling and seal all sides and set aside.

For mortar with cork;
Take your mushrooms to rondo and shred them.
If your mushrooms remain large, chop them thoroughly with a knife.
Add the mushrooms, olive oil and salt to the ceiling where you watch the tenderloin and fry.
When the mushrooms are roasted, remove them on a kitchen towel and remove excess moisture.

For spinach mortar;
Put the spinach in a mixing bowl.
Add hot water on them and wait in about 30 seconds, one by one on the kitchen towel.
Press on them with a kitchen towel and wet them.

For pancakes;
Heat your pancake ceiling.
Add milk, flour, eggs and salt to a mixing bowl and whisk until a smooth consistency is achieved.
Lubricate your warmed pancake ceiling and cook it to be very thin.

 
To combine;
Put your puff pastry on top of each other and use a roller.
While doing this, you can sprinkle flour on your counter.
When you open your dough to fit into the meat, cut the edges of the crepe and put it on your puff pastry.
Then add the mushrooms and spinach, respectively.
Add on the meat you have sealed.
Cover your puff pastry with your meat.
If there is too much dough left on the edges, cut and close the edges.
Apply egg yolk
Then bake in a preheated oven at 200 degrees for 15 – 20 minutes.

For mashed potatoes;
Boil your potatoes.
Crush your boiled potatoes.
Then add to a saucepan.
Add butter, milk, salt, white pepper and grated nutmeg and crush it with potato crusher.

For sauce;
Bring the broth into the pan where you cook the meat.
After slightly heating, add the flour and mix with a whisk.
Then add capers and balsamic vinegar and mix.
Take your sauce thoroughly.