Diferencia entre revisiones de «Hacer solomillo Wellington»
Última edición de la página hace 4 meses por Agusbou2015
Secciones
| Línea 13: | Línea 13: | ||
== Pasos == | == Pasos == | ||
# Sazona el filete con sal y pimienta negra. | # Sazona el filete con sal y pimienta negra. | ||
# | # Con una cacerola bien engrasada a fuego elevado, seca el filete en todos los lados, incluidos los extremos. 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. | # 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. | # 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. | ||
Revisión del 14:00 31 may 2025
El siguiente artículo es una traducción de este artículo de skyHow en inglés, el cual tiene licencia Creative Commons Atribución-CompartirIgual 4.0 Internacional. Revisa su historial para consultar su atribución.
Este artículo indica cómo hacer el solomillo Wellington.
Ingredientes
- 450 g (1 libra) de carne de vaca cortada en filetes
- aceite de oliva extra virgen
- 450 g (1 libra) de champiñones
- 4 jamones cortados en lonchas finas
- 2 cucharadas grandes de mostaza amarilla
- 200 g (7 onzas) de hojaldre
- 2 yemas de huevo batidas
Pasos
- Sazona el filete con sal y pimienta negra.
- Con una cacerola bien engrasada a fuego elevado, seca el filete en todos los lados, incluidos los extremos. 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.
