Wellington steaks. For the one you love (homemade French pastry) recipe

Step1:First, make the French pastry. Mix the low gluten flour and high gluten flour in a bowl. Add 12g of butter and water separated by water, salt and sugar. First, mix with chopsticks to form floccule

Step2:Then knead into dough. Don't over knead. Just knead into dough. Then refrigerate for 1 hour

Step3:Take out the dough. Roll the rolling pin into a rectangular shape. Soften the 70g butter and flatten it on the dough

Step4:Fold around and wrap the butte

Step5:Roll to rectangl

Step6:Then fold both sides in half like a quilt. Continue rolling thin. Repeat this step three times. Finally roll into a 2mm thick skin and wrap it with plastic wrap and refrigerate for half an hour

Step7:Then prepare the materials to be fried and wrapped around the steak. Cut mushrooms and onions. Remove the shell of pistachio, melon seeds and macadamia

Step8:Smash three kinds of nuts with a blende

Step9:Put 20g butter in the non stick pot. Melt and stir fry with minced garlic

Step10:Then add onion and stir fr

Step11:Then add in the chopped mushroom and continue to stir fr

Step12:Stir fry until soft, then add in chopped nuts and continue to stir fr

Step13:Stir fry until fragrant. Add salt, black pepper and thyme. Stir evenly and add 20g red wine (I didn't use red wine. I used job's tears rice wine

Step14:Stir fry and let coo

Step15:Fry steak - 10G butter in a pot. Melt and put in steak. Fry over low hea

Step16:It's like this when the steak is turned over. About 3 minutes. Continue to fry the other side. Then take it out for standby

Step17:French pastry out of the fridg

Step18:Spread the slices of ha

Step19:Stir fried mushrooms and chopped onions on the floo

Step20:Put black pepper sauce on the fried steak. Cut it open. Cut it to make it easy to roll up

Step21:Fold up the pastr

Step22:Back closin

Step23:Wrap the plastic wrap and refrigerate for more than 15 minute

Step24:Take it out. Use a sharp knife to cut the lines on the pastry. Put on the yolk liquid

Step25:Preheat oven 200 degrees. Heat up and down for 25 minute

Step26:Coming ou

Step27:Cut. Eat while it's ho

Step28:The taste is very rich. Because the fried steak locks the gravy. Nuts and thyme make the flavor of the beef steak strong. The salty flavor of ham. Plus the thousand layers of crispy crispy crispy with the outermost French crust. Every mouthful is so rich

Step29:Also made seasonal vegetable soup. Open to ea

Cooking tips:You can't use it without Macadamia fruit. The steak needs to be fried first. But don't fry it well. The purpose of frying is to lock the outer layer and keep the gravy for good cooking.