- Beef tenderloin - 400 g
- Toast bread - 2 pcs.
- Porcini mushrooms - 4 pcs.
- Puff pastry - 200 g
- Wheat flour - 30 g
- Egg - 1 pc
- Cherry tomatoes - 16 pcs.
- Green onion - 8 pcs.
- Rosemary - 2 sprigs
- Thyme - 1 sprig
- Chili pepper - 1 pc
- Olive oil - 2 tb spoons
- Button mushrooms - 4 pcs.
- Vegetable stock - 100 g
- Herbs (parsley, dill, cilantro) - 3 sprigs
- Salt - 4 t spoons
- Pepper - 4 g
- Heavy cream - 80 ml
- For the vegetable stock: Carrot (1 pc), Onion (1 pc.), Celery stalk (1 pc.), Zucchini (1 pc.), Herbs (parsley, dill, cilantro) (3 sprigs)
Step 1. Season the steaks with salt and pepper.
Step 2. Brown the steaks in a pan with olive oil and a rosemary sprig, 2-3 minutes on each side.
Step 3. Slice the porcini mushrooms.
Step 4. Fry the mushrooms with olive oil and fresh herbs. Season to taste.
Step 5. Dust the countertop with flower and roll the puff pastry 3 mm thick.
Step 6. Cut the dough into same size squares.
Step 7. Cut the slices of toast bread in half and cut off the crust.
Step 8. Arrange the dish: put a slice of bread on a piece of pastry, then the steak an top it with mushrooms.
Step 9. Cover with pastry and seal.
Step 10. Brush the dough with egg wash and put into the oven, preheated to 180C. Bake for 35-40 minutes. Put the cherry tomatoes to the oven 5 minutes prior to the end of meat cooking time.
Step 11. To make the sauce, heat the vegetable stock in a sauce pan. Add the cream and sliced button mushrooms (you can sauté them before adding to the sauce). Simmer the sauce for 5-7 minutes. To prepare the vegetable stock, add the vegetables to boiling water and cook for an hour.
Step 12. Blend the sauce in a food processor until smooth. Season to taste and add minced fresh herbs.
Step 13. Pour the sauce on a plate, put the Wellington cut in half. Sprinkle with green onions and chili peppers. Arrange the baked cherry tomatoes.