Beef fillets (Wellington beef)
Beef fillet (also known as Wellington beef muscle) is a sophisticated preparation, with a high degree of complexity.
1.3 kg -1.5 kg beef muscles
0.5 kg pork liver
0.3 kg bacon
200 ml cognac
2 medium onions
0.4 kg foil dough
Method of preparation
Clean the beef muscle (removing all skin), season it and fry it in the pan. Muscle on both sides.
Separately, give the liver chopper with the kaizer, onion and greenery, then tie everything with egg, a little brandy and spices.
Spread the pastry dough, put the cow's muscle in the center, and above it place the liver mixture, so that the muscle is well dressed.
Wrap the moss with the dough, stretching it well, and wrap it at the ends.
Then grease the moss covered with beaten egg, place it in a greased pan and place in the oven, about 30 minutes, until it is nicely browned.
Allow the fillet to cool slightly, then cut the slices into thick slices.
The type of kitchen