Recipe for Western-style Wellington Steak
Ingredients:
- 500g Filet Mignon
- A little black pepper
- 1 spoon of salt
- 2 spoons of olive oil
- 30g Dijon mustard
- 350g Portobello mushrooms
- 150g Shiitake mushrooms
- 3 cloves of garlic
- Half a spoon of soy sauce
- 6 - 8 slices of Parma ham
- 3 spoons of breadcrumbs
- 600g Puff pastry
- 1 egg yolk
First, take the filet mignon out of the refrigerator and let it rest at room temperature. Use kitchen paper to pat dry the surface of the steak, then season it simply with salt and black pepper.
Pour olive oil into a skillet. Once the pan and the oil are hot, place the steak seasoned with salt and black pepper into the pan and fry it. This step aims to initiate the Maillard reaction on the surface of the steak, enhancing its aroma. Fry each side of the steak for about 45 seconds, making sure to cook all six sides. You can adjust the time according to the degree of browning on the surface.
After the steak is fried, take it out of the pan. While it's still hot, brush Dijon mustard on it, then set it aside. Leave the oil in the pan for later use.
Dice the garlic, portobello mushrooms and shiitake mushrooms as small as possible. Put them into the pan used for frying the steak just now, and stir - fry them over low heat with the remaining oil. Stir - fry the mushrooms until they are dried out to prevent water from seeping out during baking. You can add a little soy sauce to enhance the flavor while stir - frying. After they are dried out, take them out and let them cool for later use.
Lay a layer of cling film on a clean table. Place slices of Parma ham on the cling film. The length of the ham arrangement should be slightly longer than the circumference of the steak to ensure that the steak can be wrapped. Spread the cooled mushroom paste on the ham slices, with an amount sufficient to cover the steak.
After spreading the mushroom sauce, sprinkle a layer of breadcrumbs where the steak will be placed. This can absorb the meat juices that seep out during baking, ensuring the integrity and texture of the puff pastry. Place the steak on top, then roll it up, making sure the ham completely encloses the steak. Wrap it tightly with cling film.
Twist both ends tightly. After wrapping it firmly, put it in the refrigerator's chiller to set for 15 minutes.
At this time, prepare the puff pastry (you can buy frozen puff pastry in the supermarket). Take the puff pastry at room temperature, spread it out and roll it thinner. Take out the ham - wrapped steak roll that has been shaped, remove the cling film, place it on the puff pastry, and roll it up. Ensure that the puff pastry completely encircles the steak roll. Cut off the excess puff pastry, then pinch the bottom and both ends to seal. Wrap it tightly with cling film again and place it in the refrigerator to set for at least 1 hour (it's also okay to leave it in the refrigerator overnight).
Take out the steak roll after it has been chilled and set. Beat one egg yolk and brush it over the surface of the puff pastry. Then, use the back of a dinner knife to draw your favorite patterns on it. At this point, the Wellington steak is almost ready. Be careful not to cut through the puff pastry.
Line a baking tray with baking paper and place the patterned Wellington steak on it. Preheat the oven to 225°C, then put the steak into the oven. Bake it at 225°C for 40 minutes. After taking it out, let it rest for 5 minutes, and then you can cut and enjoy it.
And thus, the Wellington steak is completed. Baking for 40 minutes results in a medium doneness, and when you cut it open, you'll see the tender, pink - hued filet. If you prefer your steak a bit more well - done, you can extend the baking time by 5 minutes.
