The Beef Wellington is the perfect dish for picking up chicks.
A private dinner with this ace in your sleeve and a good bottle of red wine, and you’ll tell me…
The funniest thing? Although it is considered a fancy cuisine dish, it is exceptionally easy to prepare. How do you do it?
Start by taking the fillet, give it a flush of salt and pepper and massage it a little to let the spices be absorbed. In the meantime, heat up your Lodge and put a notch of butter on top.
Brown the fillet on all sides (I mean it, all sides! Otherwise the final cooking will remain uneven, and the chick will leave you hanging…), transfer it to a chopping board and let it cool.
In the meantime, quickly brown the mushrooms, add a pinch of salt and pepper, and blend everything in a mixer. Let the cream obtained cool down while you brush the fillet with a veil of mustard.
Unroll the puff pastry on some paper (the one you get with the roll is fine), cover it with the slices of ham and then with the cream of mushrooms, spreading it with a spatula.
Lay the fillet on top and start rolling the puff pastry with the help of the paper. Close the fillet on the bottom, which you will then flatten well, and put in the refrigerator to cool for 15 minutes.
Before baking at 200C, give a mash of beaten egg and a few grains of salt. The fillet should cook for about 20 minutes. Remove from the oven and serve hot!