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

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チャンネル登録者数
63.4万人
再生回数
1.1億回
動画数
299本

材料

  • Beef tenderloin (chunk) : 500g
  • 玉ねぎ : 2個
  • マッシュルーム : 5パック
  • バター : 20g
  • マスタード : 適量
  • 塩 : 適量
  • こしょう(黒) : 適量
  • 生ハム : 適量
  • 冷凍パイシート : 2〜3枚
  • 卵黄 : 3個
  • エシャロット(ソース用) : 2個
  • 砂糖(ソース用) : 2つまみ
  • 赤ワイン(ソース用) : 700ml
  • フォンドボー(ソース用) : 500ml
  • バター(ソース用) : 30g
  • オリーブオイル : 適量

所要時間

140分

手順

  1. 1) prepare 00:35

    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.

  2. 2) Making champignon duxelles 02:25

    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.

  3. 3) brown the meat 03:43

    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.

  4. 4) パイ生地で包む1 05:10

    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.

  5. 5) ソースを作る 06:48

    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.

  6. 6) パイ生地で包む2 08:11

    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。

  7. 7) 仕上げる 09:24

    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.

  8. 8) 盛り付ける 11:26

    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。

Point

・The amount is for 5 people.
・This is a pie wrap (beef tenderloin) recipe that takes 48 hours to rest the meat in the refrigerator many times.
・Pie wrap (beef tenderloin) is called "Beef Wellington", and this name is said to have originated from the Marquess of Wellington in England.
・Champignon Duxel is like a versatile seasoning with a rich mushroom flavor.
・When coloring the meat, be careful not to overcook it.
・If you want to wrap with a lighter dough than pie dough, you can use quiche dough or crepe dough.
・After browning the meat, let it rest overnight.
・The required time does not include the time to rest the meat or the time to heat it.

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