Beef Wellington with Chinese Flower • • • • • • • • • • • • • • • 250g beef fillets salt and pepper, to season 50g Dijon mustard 1 sheet puff pastry 50g Chinese flower mushroom hot water 10g garlic, chopped 5g thyme, chopped olive oil salt and pepper, to taste 1 egg 140ml milk 60g plain flour 10g Chinese parsley, chopped salt and pepper, to season 1. Soak Chinese flower mushrooms in hot water for 1 hr; dice into 1cm cubes. Season beef fillets with salt and pepper. Pan-sear fillets until browned, then lightly brush with Dijon mustard. Sauté mushroomz, garlic and thyme with olive oil until mushrooms are soft. Season with salt and pepper. Blend ingredients into a paste. Crêpes: mix egg, milk, flour and Chinese parsley in a bowl and season with salt and pepper. Lightly oil a non-stick pan and heat up the pan, then pour in 10g of crêpes mixture and spread evenly. Pan-sear both sides until light brown. Repeat until crêpes mixture is used up. Puff pastry: layer crêpes, mushroom paste and seared beef. Roll up layered ingredients tightly. Brush egg wash evenly on the roll and place on a lined baking tray. Bake with professional baking Puff Pastry function at 200°C for 30 minutes, then serve. 2. 3. 4. 5. 6. 67 epicureasia.com
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