Wellington Steak (Super Simple Home Edition Zero Failure)

The home version of Wellington Steak is actually very simple, a main course and a salad, and the weekend dinner is done.

Materials
Steak 350g meringue (ready-made)
 Two pieces of Parma ham
9 slices of mushrooms
6-8 garlic
3 cloves of mixed nuts
pistachio, hazelnut, macadamia, cashew, almond (preferred) sea salt, black pepper, mustard

step 1



I chose the Australian M5 steak. The basic choice is filet mignon. Marinate with black pepper and salt for half an hour.

step 2

Crushed nuts, garlic and mushrooms. Mix into a wok and sauté over low heat. Add a little black pepper and salt when the mushrooms are out of water. Fry for about 5 minutes. Turn off the heat and let cool.

step 3

Parma ham is spread on cling film and covered with cool mushroom sauce

step 4

Fry the steaks over low heat until the six sides become discolored. Cover with hot mustard sauce and set aside.

step 5

Wrap the steak tightly in plastic wrap and refrigerate for 20 minutes.

step 6


Wrap the steak with meringue, remove the excess meringue, and put it tightly in the refrigerator for half an hour to shape.

step 7

Take out the shaped steak refrigerator and return to the temperature for 10 minutes, draw a flower knife, brush it with egg liquid, put it in a preheated 200 degree oven, and bake for 25 minutes.

step 8

Baking (18 minutes)

step 9

Out of the pot, perfect!

step 10

Cut open

step 11


Plate, super beautiful



Tips
1. Choose 300-400g for steak
 2. Don't put too much salt in mushroom sauce, Parma is already salty
 3. The plastic wrap must be tightly packed
 4. The cutting knife should be shallow, not too deep