Edición de «Hacer solomillo Wellington»

{{skyHow traducción|Make Beef Wellington}}
This article shows how to make the beef wellington.

== Ingredients ==
* 1 lb (450 g) fillet beef
* Extra virgin olive oil
* 1 lb (450 g) mushrooms
* 4 thinly cut slices ham
* 2 tablespoons yellow mustard
* 7 oz (200 g) puff pastry
* 2 egg yolks, beaten

== Steps ==
# Season the fillet with salt and black pepper.
# With a nicely-oiled pan on high heat, sear the fillet on all sides, including the ends. For the standard medium-rare beef wellington, do not cook the fillet, just sear it, tough if you want something more cooked than medium-rare, it’s wise to give it more heat here. Put it aside on a plate.
# Brush the fillet with yellow mustard immediately after taking it out of the pan. This allows the mustard’s flavour to be absorbed by the fillet and thus preserve a mildly hot flavor.
# Chop the mushrooms. Put them in a food processor. Transfer the purée to a sauté pan that has been heated to medium high heat to cook. Allow the mushrooms to release their moisture; once the moisture has been boiled away take the mushrooms out of pan to cool.
# Lay out the slices of ham on plastic wrap and spread the mushroom mixture over the ham. Place the fillet in the middle. Wrap the fillet into a tight barrel shape twist the end of the plastic wrap to secure the wrap and the refrigerate the whole thing for 20 minutes.
# Preheat the oven to 302 °F (150 °C).
# On a lightly floured surface, roll out a sheet of puff pastry to a size that will fit the fillet. Preserve a little excess pastry. Unwrap the fillet-mushroom-ham from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten egg yolks.
# Place the pastry-wrapped thing on a baking tray. Brush the exposed surface again with the beaten eggs. Optionally, score the top of the pastry with a knife, to give it a better presentation. Scratch the surface of it but don’t cut it through. Season it through with coarse salt.
# Bake for 35-42 minutes. The pastry should be nicely golden when done. Let it rest for about 10 minutes and cut it into 1 inch (2.5 cm) thick slices for presentation.

== Tips ==
* Fillet beef is preferred. It gives the beef wellington a soft, tender and juicy flavour.

[[Category:Recipes]]