According to Mikael Mihailov, the Wellington steak is festive and tasty.
Wellington steak can be decorated with a spectacular grid pattern, but it is not mandatory. Mikael Mihailov
This “ham” is a perfect replacement for traditional Christmas ham. It can be, for example, a spectacular food gift.
– The whole idea of Wellington boils down to the fact that it is like a wrapped gift – like a small edible gift package, with a juicy delicacy opening inside, says the top chef and food influencer Mikael Mihailov.
The beef should remain pink. Mikael Mihailov
He wanted to conjure up something new and updated for Finnish Christmas tables, something even better. The idea was born from his all-time favorite party dish, Beef Wellington. It has enchanted Mihailov’s own Christmas table for several years.
– It’s like a perfect Christmas present and a Christmas treat in the same package. The delicacy wrapped in puff pastry is also perfect as a gift. A real treasure, Mihailov assures.
The gift can be given raw and the recipient will bake the treat when it’s time.
Another kind of Christmas ham wrapped in a package and put in a gift box. The gift is ready to be cooked in the oven. Mikael Mihailov
Steak Wellington
Meat:
approx. 1 kg of beef tenderloin center (“coeur de filet”)
Dijon mustard
salt
black pepper
1. Fry the tenderloin in a hot pan until a beautiful golden brown surface.
2. Add salt and pepper all over.
3. Refrigerate.
4. Brush the surface with dijon mustard.
Duxelles:
1 kg of dark mushrooms
3 large yellow onions, chopped
fresh thyme, chopped
salt
air-dried ham (approx. 8 slices)
1. Chop the mushrooms very small.
2. Sauté the mushrooms and onions in a large pan over low heat until all the liquid has evaporated (approx. 1 hour).
3. Season with salt and thyme.
4. Cool.
Wrapping in a ham mat:
1. Place two long pieces of plastic wrap side by side, slightly overlapping.
2. Place the air-dried ham slices in the center of the foil, slightly staggered, so that there is plenty of space on the edges of the foil.
3. Pat the duxelles into a flat “mat” on top of the ham.
4. Place the beef tenderloin in the middle of the duxelles.
5. Wrap the entire package into a tight roll using plastic wrap.
6. Place in the refrigerator to flavor for approx. 4 hours.
Ham mat and duxelles ready to roll. Mikael Mihailov
Puff pastry:
sheets of puff pastry
wheat flour (for rolling)
1. Melt the sheets of puff pastry and roll them into one large uniform sheet, enough to wrap around the meat roll.
2. Use wheat flour for rolling.
3. Take the meat out of the refrigerator, carefully remove the foil and place the meat in the center of the dough.
4. Wrap the meat in puff pastry.
5. Put the package back in the cold.
Decorative grid on top: (optional but showy)
2 sheets of puff pastry
wheat flour
dough cross cutter
egg whisk (2 eggs, lightly broken)
1. Roll two sheets of puff pastry together into a thin sheet.
2. Make a beautiful strait grid in the middle of the dough with a dough grid cutter.
3. Make sure the dough stays cold so it can be lifted without tearing.
4. Take the Wellington package from the fridge and brush it all over with an egg brush.
5. Carefully place the grid in the middle of the package.
6. Also brush the lattice with an egg brush.
Baking:
Oven 200 °C, convection
1. Bake until the internal temperature is approx. 50 °C (medium).
2. If you don’t use a thermometer: approx. 25 minutes, depending on the oven.
3. Let set for 10 minutes before cutting.
Recipe: Mikael Mihailov