Beef wellington with stilton recipe
Fixings
2tbsp olive oil
25g (1oz) pine nuts
1 clove garlic, squashed
4tbsp Finest horseradish sauce
50g (2oz) mature stilton, disintegrated
25g (1oz) new white breadcrumbs
700g (1.5 lb) piece of meat filet
375g (13oz) prepared moved puff cake
beaten egg to coat
The most effective method to Cooks
Heat 1 tbsp of the oil, in a huge skillet, add the pine nuts and cook over a low hotness for 1-2 minutes, blending or until pale brilliant. Eliminate from the hotness, mix in the garlic and cool somewhat.
In a bowl, blend the horseradish, stilton, breadcrumbs along with the pine nuts and garlic. Season with a lot of ground dark pepper.
Clear out the skillet, then heat until extremely hot, add 1 tbsp oil. Add the hamburger filet and cook for 2-3 minutes, turning until seared everywhere. Pass on to cool.
Preheat the stove to Gas 6, 200°C, fan 180°C.
Spread the horseradish blend all around the hamburger filet.
Unroll the cake; carry out on a softly floured surface to a 35x25.5cm/14x10in square shape. Place the meat in the middle. Brush the baked good advantages with beaten egg, overlay cake around the meat and trim off the abundance.
Squeeze edges to seal. Put crease side down on a baking sheet. Cut cake decorations into leaf shapes; organize on top. Brush with egg.
Prepare for 40 minutes for medium-done hamburger. For all around good meat, cover with foil; cook for a further 10-15minutes.
Move to a platter; embellish with parsley and present with green vegetables. Appreciate it ..!!
Beef wellington with stilton recipe VIDEO
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