Wellington steak? Ham must be indispensable for enhancing the flavor, or I'll go find some. Whether the eldest lady wants Iberian ham from Spain or Parma ham from Italy, if it is Jinhua ham from Zhejiang, it may be a little difficult to find. Jiang Yunfeng put down the basket containing the fungus and said.

"Do you have a more rancid idea for the Arabs of Dubai to enjoy pork products?" Erina Nagikiri sprinkled her carefully cut beef filet with salt and chopped black pepper and answered as she chose the right skillet.

Jiang Yunfeng felt embarrassed, scratched his cheek and said, "Then without ham, how can the eldest lady improve the flavor of the dishes?" ”

The frying pan is preheated to a very high temperature, and Erina Nagikiri fries the marinated beef filet in the pan, and in the process of flipping, she takes the time to reply, "The white truffle is shaved into thin slices, heated on a rose salt plate, and then soaked in a mixture of olive oil and a small amount of lemon juice, and the resulting white truffle flakes are suitable for the flavor of ham, which can be used instead of ham in Wellington steak." ”

"Awesome~!! It's really worthy of being a big lady, and the tongue of God really lives up to its name!! Jiang Yunfeng slapped the pole on the back.

At the end of the frying that lasted for more than two minutes, the surface of the extremely delicate beef filet core was rapidly dehydrated and caramel color under the action of high temperature, and the Maillard reaction occurred that the amino acids in the meat on the surface of the beef filet had been converted, generating a large number of flavor substances. Erina Nagikiri picked up the beef filet and put it on the holder, and quickly brushed a layer of yellow mustard sauce while the beef itself was at its own temperature, so that the beef had a little acidity and spiciness.

"What are you doing standing stupidly? Hurry up and break all kinds of mushrooms and then process the white truffles the way I said, these processes and the preparation of ingredients must be fast, otherwise the delay in assembly time will affect the final success or failure! After brushing the yellow mustard sauce and letting Niu Filet rest, Erina Nagi saw that Jiang Yunfeng was still in a daze, and couldn't help but scold her waist.

"Ah~ I'm sorry, Chef! I'll go get ready right away!! Jiang Yunfeng woke up and immediately put the porcini mushrooms, morels, and Mongolian mushrooms in place, cleaned them slightly, removed the rhizomes and other parts that affect the taste, stuffed them into a food processor and ground them into minced pieces, poured them out and put them on a plate and gave them to Erina Nagi and then began to prepare white truffle slices.

Erina Nagikiri pours all the mushroom minced mushrooms into the frying pan that has not been washed in the same frying pan where the beef filet has just been fried, and bakes the mushroom minced mushrooms with the help of the beef-flavored fat that remains in the pan. This step is a key step in the success or failure of the Wellington steak, it is necessary to precipitate all the water contained in these mushrooms or mushrooms, otherwise the juice released by the beef when it is finally baked in the oven, and the moisture released by the mushrooms that are not fully dried will collect at the bottom of the steak, which will soak the puff pastry at the bottom and loosen, making the whole puff pastry shell of the Wellington steak collapse.

Add a few spoonfuls of minced garlic, a pinch of salt and a pinch of juniper berries to taste, turn Erina Nagikiri to medium-low heat and stir-fry the mushroom crumbs in the pan with a spoon, patiently waiting for them to release the moisture. During this period, Jiang Yunfeng finished the white truffle slices processed according to the requirements, and after checking it by Erina Nagikiri, he ordered, "Go and get a few pieces of filo dough back, and then make butter puff pastry, the mushroom puree will be out of the pot soon." ”

"Filo Dough? What is that? Jiang Yunfeng was blindsided by the English words that Erina Nagi suddenly burst out.

"Folo dough is a kind of local Arabian shortbread, the texture is very thin, very even, and the moisture retention performance is excellent, you know?"

"Oh! It's the kind of dough used to make pies, I know that! Jiang Yunfeng suddenly realized.

"I know why don't you go!"

Seeing Jiang Yunfeng running to the cupboard in a panic to rummage through the dough, Erina Nagikiri covered her face helplessly and sighed, "Really!" There's no tacit understanding at all, if it weren't for your guy's mastery of white casework, which is an indispensable process to complete this Wellington steak, I wouldn't have cooked with you! ”

"Found it! There are so many, have you seen enough, eldest lady? Jiang Yunfeng came back happily with a thick stack.

"It's enough to have a complete and unbroken one, so why do you want so much? You idiot!! Snatching Filo's dough and falling on the counter, Erina Nagikiri finally couldn't help but explode at Jiang Yunfeng, who was not in line with herself. Seeing that he was stirring his index finger, he looked aggrieved, sighed weakly and said, "Forget it~~ Teach me here, you go and make noodles and preheat the oven by the way." ”

Assembling a Wellington steak has always been a step that does not test the skill of a chef, until a chef who dreamed of becoming a football player but had to give up his dream due to injury and picked up a kitchen knife, in order to support his family, he did not expect to finally reach the top of the GO World Famous Chef List Chef Gordon. Ramsey's development of the plastic wrap assembly method solved the problem of the century that Wellington's steak was difficult to assemble.

Erina Nagikiri first spreads a wide enough plastic wrap on a clean cutting board, and chooses a piece of filo dough to cover the bottom of the beef to block the juice oozing from the beef. There are material limitations, so Erina Nagikiri breaks the mold and skips the ham and spreads the cold mushroom puree directly on the dough, followed by the treated white truffle slices, one by one, pressed and covered with mushroom puree.

A small grab of dry breadcrumbs is piled up to form a pad to further control the gravy released during the baking process, and everything is ready to stop when Erina Nagikiri puts the well-rested beef filet on the breadcrumbs. Then pinch the bottom layer of plastic wrap and carefully lift it, and gently roll it so that all the ingredients tightly wrap around the center of the filet.

"Will the extra layer of crust affect the taste of the final product?" Jiang Yunfeng, who was making puff pastry, asked with some concern.

"Nope! The filo dough is very thin and tasteless, so you can't eat it if you handle it properly. Erina Nagi pinched the ends of the plastic wrap and rolled it to put constant pressure on the semi-finished Wellington steak wrapped inside, squeezing out the air and making the ingredients fit the beef fillet better.

"How is the puff pastry prepared?"

"Here, I also add sour cream and sugar to the noodles." Jiang Yunfeng rolled out the dough.

Erina Nagi frowned, obviously Jiang Yunfeng was dissatisfied with the seasoning added privately, and now she was not allowed to prepare other puff pastry dough again, so she could only use it. Measure the length and width to cut out the puff pastry, and brush the inside with egg wash to remove the plastic wrap of the Wellington steak. The puff pastry wraps it tightly to remove the excess and fill in the openings and seams on both sides.

Looking at the bare Wellington steak, Erina Nagi thought about how to make it up, and suddenly her eyes rolled and threw this problem to Jiang Yunfeng, "Give you five minutes, make it look better." ”

"Order!!"

Jiang Yunfeng nodded in agreement and began to show his superior white case face shaping skills. Using the cut puff pastry leftovers, I pinched out a stick of ivy and wrapped it around the steak, which I felt a little monotonous, and added a few blooming dove-tails. The knife cuts a wooden pattern on the surface of the steak, transforming the entire Wellington steak into a vibrant stake.

Brush with egg liquid, sprinkle some sea salt, send it to the oven to bake on high heat, and Jiang Yunfeng, who closed the oven door, stood up and stretched out his hand to Erina Nagi with a flat face. Erina Nagikiri glanced at him and gave him a high-five in celebration.

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