Wellington steak is a special dish. It's incredibly delicious, a real speciality, but luckily there's always something to celebrate, isn't there?
Ingredients for 4 people:
500 g vesepecsenye
10 slices of Parma ham
200 g puff pastry with butter
500 g brown mushrooms
10 g English mustard
1 g thyme
30 ml olive oil
Salt
Bors
Eggs
Preparation:
Remove the skin from the tenderloin, if necessary, and season with salt and pepper. Heat the oil in a small frying pan, then add the meat and brown it in a circle, or both ends. Place on a tray and brush thinly with mustard to allow the meat to absorb the flavours.
To make the pulp, clean the mushrooms, chop them and put them in a chopper. Season with salt and pepper to taste. Finely chop and spoon into the pan in which the meat was browned. Fry until all the juices have evaporated, seasoning with crushed thyme. Place a cutting board on a sheet of foil. Place the ham slices on it so that the edges overlap, about the width of the bacon. Spread the mushroom paste evenly over the meat, then place the pre-cooked tenderloin in the middle and roll up the meat using the foil so that the mushrooms and ham nicely surround the meat. Wrap in foil wrap, twist the two ends in opposite directions to keep it taut, roll the meat a little to get a nice shape and refrigerate for about 20 minutes.
Stretch the puff pastry into a rectangle and place on a cutting board lined with foil. Place the unwrapped tenderloin on top, wrap in the pastry and place on a baking tray. Brush with egg yolk and use the blunt side of a knife to draw decorations. Bake in a preheated oven at 190°C for about 25-30 minutes. The baking time depends on the intensity of the pre-baking and the thickness of the tenderloin. When removed from the oven, slice after 10 minutes rest.#
