Beef Wellington Puff

Photo: Cuisine Malin

Ingredients

3 Onions

2 Rump Pavers (150 g each)

230 grams of canned mushrooms from Paris

250 grams puff pastry

1 egg yolk

2 tablespoons white wine

Herbes de Provence

Salt and pepper

Preparation

Preheat oven to 230 degrees.

Peel, cut and chop your onion, sauté 5 minutes in a little oil.

Drain the mushrooms and mix them with a shield.

Once your onions browned, add mushrooms to your and your herbs de Provence, salt and pepper, add 2 tablespoons of white wine and cook the whole 10 minutes.

Meanwhile in a non-stick pan really hot sear your meat 1 minute per side.

Cut your pastry into 2, and spread on the surface of your prepared onions mushrooms. Center have your meat and your trap the dough.

Using a brush brush your egg yolk batter.

Bake for 15 minutes at 230 degrees.

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About

Christmas dish quick and easy, cheap and clever, this pie pastry beef rump Wellington is so delicious and tasty. Cuisine Malin simplifies your food. For Christmas dinner with family.