Strawberry Jalepeno Beef Wellington
Strawberry Jalepeno Beef Wellington
for 8 people
Preparation Time: 40 min
Resting Time: 30 min
Cooking Time: 50 min
Materials
For the pancakes;
1 egg
25 g granulated sugar
100ml milk
100ml water
5 g olive oil
For dough;
50g melted plain butter
50 g olive oil
100ml milk
100ml water
1 egg
25g salt
25 gr Freya Gurme coconut sugar
5 g baking powder
300 g flour
For the meat stuffing;
500 g mushrooms
3 cloves of garlic
1 onion
50 g butter
1g of salt
1 g black pepper
600 g whole tenderloin
200 g Freya Gurme Strawberry Jalapeno Sauce
5g salt
5 g black pepper
15 g plain oil
For the above
1 scrambled egg
5 g melted butter
Fabrication
Pastry
Melt clarified butter and olive oil in a pan.
Break the egg into a bowl, add milk and water and mix.
Add the melted oil
Add salt, sugar and flour and mix slowly.
When it thickens, wrap it in stretch film and let it rest in the refrigerator for 30 minutes.
Crepe
Mix sugar and eggs well in a bowl.
Add milk, water and flour and continue mixing.
Heat your crepe pan and apply olive oil.
Bake your crepes and leave them aside to cool.
inner mortar
Put butter and olive oil in the pan and heat it.
Add chopped onions and garlic and fry.
Add finely chopped mushrooms.
Add black pepper and salt and turn off the heat.
Tenderloin
Seal your tenderloin
Sprinkle black pepper and salt on the meat you have sealed.
Melt the butter in a pan, put the meat and fry it in the oil.
Place it on a plate and apply Freya Gurme Strawberry Jalapeno Sauce all over your tenderloin.
Roll out your rested dough with a rolling pin to the size of a baking paper.
Place your crepes on the stretch film
Add the stuffing and put your meat on it.
Roll it into a roll using stretch film.
Place it in the middle of the dough you rolled out.
Roll again
Cut off the excess dough and cover it with a fork.
Brush with egg and melted butter.
Bake in a preheated oven at 200c
Enjoy your meal!
