Beef Wellington Puff
Preheat oven to 230 degrees.
Drain the mushrooms and mix them with a shield.
Meanwhile in a non-stick pan really hot sear your meat 1 minute per side.
Cut your pastry into 2, and spread on the surface of your prepared onions mushrooms. Center have your meat and your trap the dough.
Using a brush brush your egg yolk batter.
Bake for 15 minutes at 230 degrees.
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.
Sunday, December 12, 2010 - 5:20am