Catalan Style Wellington Steak

Spanish chefs Nanda Jubani and David Romero agree that the main thing in Russia is beautiful women and delicious hot dishes. They offer readers of Gastronom.ru to repeat their new Christmas recipe at home.

Ingredients

• 1 piece of beef tenderloin
• 4 pieces of duck liver, about 90 g
• 150 g liquid cream
• dijon mustard
• 1 egg
• 250 g champignons
• butter for frying
• 2 shallots
• 2 onions
• thyme
• salt pepper
• 60 g dry mushrooms
• 500 g wheat flour
• 250 ml water
• 375 g butter
• salt

Directions

1. Make puff pastry
2. Soak dry mushrooms in advance for the sauce. Blot fresh mushrooms with damp paper towels and cut off the stems. Chop the mushrooms. Melt the butter in a large skillet. Add shallots and onions and cook, covered, on low heat, until lightly browned (about 25 minutes). Put chopped fresh mushrooms, soaked dry mushrooms in a frying pan, cook over high heat for about 5-7 minutes, until they start juicing. Next add thyme, salt, and black pepper. Reduce heat and cook, stirring occasionally, until mixture thickens (about 30 minutes).
3. Remove the films from the beef tenderloin. Cut off the sharp ends of the tenderloin and season with salt and pepper the rest of the meat.
4. Fry the tenderloin until brown in a skillet with olive oil. Allow the fried, but raw inside of a piece of meat to cool, brush with mustard with a wide brush and set aside.
5. Cut the onion into small cubes and simmer in olive oil. Add the mushrooms, also finely chopped, with a sprig of thyme, and simmer. Pour in the cream and let the whole mixture boil.
6. Roll out a sheet of dough on a floured surface and cut it into 8 servings (2 per person) using a 6 cm round dough pan. Use a fork to pierce the dough in several places and brush the dough with a beaten egg.
7. Cut 90 g duck liver strips.
8. Preheat oven to 200 ºC and place all 8 pieces of dough in it for 20 minutes. Also put the meat in the oven for 16 minutes for medium roasting or 20 minutes for well dan.
9. While the meat is cooking in the oven, grill the liver slices for 2 minutes on each side in a hot dry skillet and set aside on paper towels to absorb excess fat.
10. Cut the tenderloin into 8 equal pieces, 2 per serving. Place a piece of dough on a plate, on which sprinkle some duxelle sauce with two spoons. Place the beef, duck liver on top, and top with a second piece of dough.