Beef Wellington Recipe 威灵顿牛排食谱

Mushroom Sauce 蘑菇泥酱
1. Chop the mushroom and put it into food processor with some salt and black pepper, mince it.
将磨菇切碎，加盐、黑胡椒，放入食物处理机拌碎；

2. Cook over a high hear for a while to cook out the moisture from mushrooms.(Or just drain the water with sifter.)
然後翻炒一下，把水分煮掉（我用筛把水份瀝干）；


Beef Fillet 牛排
1. Marinate beef fillet with black pepper and sea salt.
牛排用黑胡椒和海盐醃一醃；

2. Heat the frying pan and add little oil to pan-fry the beef fillet.
用一点油，把牛排略煎；

3. Remove from heat and brush all over with the mustard, then cut into two.
把煎好的牛排涂上芥末醬， 对半切；

4. Place the ham on plastic wrapper, then top up with mushroom sauce and beef fillet.
依序鋪好，保鮮膜 > 火腿片 > 蘑菇泥 > 牛排；

5. Roll it tight.
卷起來，尽量卷紧一點....兩端像包糖果一樣也捆紧；

6. Put the fillet into fridge for 30mins to allow it to set and keep its shape
然後放入冰箱，冰30分钟，以便定型；

7. Wrap the fillet with puff pastry, brush the pastry with egg yolk.
包上派皮/酥皮, 塗上蛋黃液；

8. Chill the fillet for 10mins again.
放进冰箱，再等待10分钟；

9. Meanwhile, pre-heat the oven on 200ºC.
同时预热烤箱200度；

10. Take the fillet out from fridge and brush with egg yolk.
从冰箱取出，涂上满满蛋黃液；

11. Sprinkle some sea salt on the pastry and send it into bake tray.
在酥皮包好的牛排上刮几刀，再洒一点点海盐；

12. Bake for 20-25 mins, the beef should be medium or medium-well when you serve it.
烤20-25分钟， 烤出来是半分熟的牛排。