A true classic of English cuisine, a festive dish that has been surprising everyone with its appearance and taste for centuries. ************************************************************************* 🌸 Instagram: / alina_foodee Click the bell 🔔 to receive notifications about new videos. 👍 Help develop the channel https://donatepay.ru/don/426750 ************************************************************************** Beef Wellington - beef tenderloin baked with mushrooms in puff pastry, an ideal festive dish, easy to prepare. A worthy recipe for a hot dish for the New Year's table and other holidays. Having cooked Beef Wellington, I am now forever in love with this taste and aroma: beef with light notes of mustard, mushrooms with thyme - and all this is soaked in the unrivaled aroma of bacon and wrapped in crispy puff pastry! Ingredients: Beef tenderloin - 800 g Unleavened puff pastry - 600 g Champignons - 500 g Onion - 1 pc. Bacon - 4-6 strips Mustard - 2 tbsp. Thyme - bunch Garlic - 4-5 cloves Black pepper - to taste Salt - to taste Egg yolk - 2 pcs. Sesame - 10 g Vegetable oil - 2 tbsp. Butter - 15 g 1. Remove the beef from the refrigerator in advance, clean off the films. The meat should be at room temperature for 3-4 hours so that the middle does not remain raw during further cooking. Salt well. 2. Fry the garlic and thyme in a mixture of vegetable and butter until the oil becomes fragrant. Make sure that the thyme and garlic do not burn, remove them from the pan immediately at the first signs of burning. 3. Seal the beef on all sides and on the ends, frying until golden brown for a minute and a half on each side. At this stage, we need to create a crust and seal all the juices inside the meat, it will still be raw inside and will be cooked in the oven. 4. Remove the meat from the pan, coat with mustard on all sides, pepper, cover with foil and leave to rest. 5. Now let's make the duxelle. Duxelle is a mixture of very finely chopped mushrooms and onions. 6. In the oil left over from frying the beef, first fry the onion until transparent, then add the mushrooms. Evaporate all excess liquid and fry the mushrooms until golden brown, add salt, black pepper and thyme to taste. Remove the duxelle from the pan and let it cool completely. 7. Place the bacon strips on cling film, then the duxelle on top. Transfer the meat to the mushrooms and wrap the tenderloin using cling film. 8. Roll out the puff pastry into a layer. Carefully remove the cling film from the roll and place it on the dough, brush the edges of the dough with egg yolk. Wrap the roll in the dough, trimming off any excess dough. 9. Brush the top of the dough with egg yolk and sprinkle with sesame seeds. 10. For medium doneness, I baked for 15 minutes at 200 degrees and 15 minutes at 180 degrees. If necessary, you can cover the roll with foil to prevent the dough from burning. 11. Remove the finished beef Wellington from the pan so that the meat does not dry out and leave to rest for 15-20 minutes, covering it with foil and a towel on top so that all the juices inside the meat are evenly distributed. Cut into 2-3 cm wide portions and serve! #beefwellington #newyeartable #festivedish #newyearrecipes **********My playlists************* 1. Movie appetizers: • Movie appetizers 2. Burgers, pizza: • Burgers, pizza 3. Flatbreads, lavash: • Flatbreads, lavash 4. Main courses: • Main courses 5. Chicken dishes: • Chicken dishes 6. Cookies: • Cookies 7. Fish dishes: • Fish dishes 8. First courses: • First courses (soups) 9. Puff pastry (pies, puff pastries, pies): • Puff pastry (pies, s... 10. Sauces and marinades: • Sauces and marinades 11. Homemade mayonnaise recipes: • Homemade mayonnaise recipes 12. Drinks: • Drinks 13. Sweet pastries: • Sweet pastries 14. Easter cakes, Easter pastries • Easter recipes 15. Festive dishes: • Festive dishes 16. Cakes, desserts: • Cakes, desserts 17. Salads, appetizers: • Salads, appetizers