- 煎牛肉和准备蘑菇酱
将牛柳放入热锅中，每面煎30秒，使其表面略微上色即可，不要煎熟。待其冷却后，刷上第戎芥末酱。在同一个锅中，将切碎的蘑菇和百里香一起翻炒，直至水分完全蒸发，形成浓稠的蘑菇酱（蘑菇泥）。酥皮糕点容易受潮，因此蘑菇酱必须保持干燥。.
- 包装和冷藏
铺上一张保鲜膜。将火腿片放在保鲜膜上，涂抹上蘑菇酱，再将牛里脊肉放在中间。用保鲜膜将其卷成紧实的圆柱形。放入冰箱冷藏20分钟。这段时间有助于惠灵顿牛排在最后烘烤时保持形状。.
- 糕点外壳和烘焙
将酥皮擀开，包裹住冷藏好的牛肉卷，用蛋液封住边缘。用刀在酥皮表面划出装饰纹路，再刷上一层蛋黄液，使其呈现金黄色。放入预热至 200°C (400°F) 的烤箱烘烤 20-25 分钟，直至酥皮膨胀并呈金黄色。切片前静置 10 分钟，以确保肉汁锁在肉里。.
- 卡路里：750 千卡%37%
- 蛋白质：42 g%84%
- 碳水化合物：30 g%11%
- 糖：3 g%3%
- 盐：2.2 g%37%
- 活力：3140 千焦%37%
- 胖的：52 g%74%
Beef Wellington is the ultimate showstopper of British “High Cuisine,” named after Arthur Wellesley, the 1st Duke of Wellington. Traditionally a large centerpiece for holiday banquets, this individual version offers a more manageable but equally luxurious experience. It consists of a tender beef fillet coated in “duxelles” (a finely chopped mushroom paste), wrapped in salty prosciutto, and finally encased in a buttery, flaky puff pastry. It represents the pinnacle of savory pastry work, requiring a perfect balance so the pastry is crisp while the meat remains medium-rare.
