Beef Wellington Puff
By: Cuisine Malin
Published: Sunday, December 12, 2010 - 5:20am

Ingredients




3 Onions
2 Rump Pavers (150 g each) 
230 grams of canned mushrooms from Paris
250 grams puff pastry
1 egg yolk
2 tablespoons white wine
Herbes de Provence
Salt and pepper

Preparation

1 Preheat oven to 230 degrees. 2 Peel, cut and chop your onion, sauté 5 minutes in a little oil. 3 Drain the mushrooms and mix them with a shield. 4 Once your onions browned, add mushrooms to your and your herbs de Provence, salt and pepper, add 2 tablespoons of white wine and cook the whole 10 minutes. 5 Meanwhile in a non-stick pan really hot sear your meat 1 minute per side. 6 Cut your pastry into 2, and spread on the surface of your prepared onions mushrooms. Center have your meat and your trap the dough. 7 Using a brush brush your egg yolk batter. 8 Bake for 15 minutes at 230 degrees.

About


Christmas dish quick and easy, cheap and clever, this pie pastry beef rump Wellington is so delicious and tasty. Cuisine Malin simplifies your food. For Christmas dinner with family.