Pie wrap (beef tenderloin) | George George's recipe transcription

Sprinkle salt all over the beef tenderloin.
Wrap it in plastic wrap, then wrap it in a cloth and let it rest in the refrigerator for 2-3 hours.
Chop the onions and mushrooms.

Put butter in a pan and add onions.
Sprinkle with salt, cover, and steam for 2 minutes.
Add mushrooms and simmer for 2 hours.
Place flat on a plate and cover with plastic wrap.
Remove excess heat and put in the refrigerator.

Add olive oil to the frying pan.
Brown the surface of the meat over high heat.
Place the meat in a vat to remove residual heat.
Place the cooled meat on the plastic wrap.
Brush the surface of the meat with mustard and sprinkle with pepper.
Wrap in plastic wrap, then in aluminum foil, then in a cloth and let it rest in the refrigerator for 30 minutes.

Dust the table with flour.
Roll out the frozen pastry sheet with a rolling pin until the meat can be wrapped.
Spread the ham over the pie sheet.
Apply 2 evenly on top of it.
Put 3 meat on top and roll.
Wrap in plastic wrap, aluminum foil, or cloth and let it rest overnight in the refrigerator.

Slice the shallots along the grain.
Put butter in a pan and fry shallots.
Add sugar when you can smell it.
When the whole is brown, add red wine and boil it down on medium heat.
When the liquid is gone, add the fond de veau.
Remove the scum and simmer over low heat for 30 minutes.

卵黄を混ぜる。
パイシートを4と同様に伸ばす。
4を手前に置き、巻き終わりに卵黄を塗っておく。
手前から肉を巻く。
ラップ、アルミホイル、布で包んで冷蔵庫で5〜6時間寝かせる。

Strain 5 with a strainer, add butter and mix to emulsify.
Extend the pie sheet in the same way as step 4.
Make a cut in the pie sheet.
Brush the surface of 6 with egg yolk.
Roll the meat while spreading the cut of the pie sheet.
Brush the pastry sheet with egg yolk.
Bake in an oven heated to 200°C for 20-30 minutes.
Remove from the oven and let stand at room temperature for 20-30 minutes.

7を好みの厚さに切る。
お皿にソースをかけ、その上に肉を添えて完成。