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@tiu.yn.t198: Áo đẹp quá đi #aothuntaydai #aothunnamnu #aothuncotton #aoxinh #OOTD

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Wednesday 11 November 2026 15:17:04 GMT
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Can I actually make BEEF WELLINGTON? ✨Recipe: Ingredients: • 1 lb beef fillet (filet mignon) • Salt and freshly ground black pepper • Olive oil • Dijon mustard • ½ lb baby bella mushrooms, finely chopped • 1 shallot, finely chopped • 4 cloves garlic, minced • 1 tsp fresh thyme, finely chopped • 4–5 slices prosciutto • 2 sheets puff pastry, thawed • 2 eggs, beaten (for egg wash) Directions: 1. Season the beef generously with salt and pepper. Wrap tightly in plastic wrap and refrigerate overnight to help it firm up and hold its shape. 2. Heat a small pan over high heat with a drizzle of olive oil. Sear the beef for about 1 minute per side until just browned all over. Remove from the pan, brush all sides with Dijon mustard, and set aside to cool. 3. In a medium pan over high heat, add a little olive oil, then the mushrooms, shallot, garlic, and thyme. Cook for 10–15 minutes, stirring often, until all moisture has evaporated and the mixture becomes a thick paste. Remove from heat and let cool completely. 4. Lay a large sheet of plastic wrap on your work surface. Arrange the prosciutto slices slightly overlapping to form a rectangle. Spread the mushroom paste (duxelle) evenly over the prosciutto. 5. Place the cooled beef along one edge, then use the plastic wrap to tightly roll everything into a compact log, fully enclosing the beef. Twist the ends to seal, like a sausage casing, and refrigerate for 30–60 minutes to firm up. 6. Roll out the puff pastry on a lightly floured surface. Brush the edges with egg wash. Remove the beef from the plastic wrap and place it along one edge of the pastry. Roll tightly to enclose, trimming excess pastry and folding the ends underneath to seal completely. 7. Decorate the top with pastry strips or score lightly for a classic finish. If you are really bold, attempt to cut a lattice pattern yourself! Brush all over with egg wash. 8. Refrigerate the wrapped Wellington for another 30–60 minutes to help maintain its shape during baking. 9. Preheat the oven to 400°F (205°C). Bake the Wellington for 15–25 minutes, until the pastry is deeply golden and a thermometer inserted into the center reads about 145°F for medium doneness. 10. Remove from the oven and let rest for 10 minutes before slicing. Serve and enjoy every perfectly layered bite of this classic showstopper!
Can I actually make BEEF WELLINGTON? ✨Recipe: Ingredients: • 1 lb beef fillet (filet mignon) • Salt and freshly ground black pepper • Olive oil • Dijon mustard • ½ lb baby bella mushrooms, finely chopped • 1 shallot, finely chopped • 4 cloves garlic, minced • 1 tsp fresh thyme, finely chopped • 4–5 slices prosciutto • 2 sheets puff pastry, thawed • 2 eggs, beaten (for egg wash) Directions: 1. Season the beef generously with salt and pepper. Wrap tightly in plastic wrap and refrigerate overnight to help it firm up and hold its shape. 2. Heat a small pan over high heat with a drizzle of olive oil. Sear the beef for about 1 minute per side until just browned all over. Remove from the pan, brush all sides with Dijon mustard, and set aside to cool. 3. In a medium pan over high heat, add a little olive oil, then the mushrooms, shallot, garlic, and thyme. Cook for 10–15 minutes, stirring often, until all moisture has evaporated and the mixture becomes a thick paste. Remove from heat and let cool completely. 4. Lay a large sheet of plastic wrap on your work surface. Arrange the prosciutto slices slightly overlapping to form a rectangle. Spread the mushroom paste (duxelle) evenly over the prosciutto. 5. Place the cooled beef along one edge, then use the plastic wrap to tightly roll everything into a compact log, fully enclosing the beef. Twist the ends to seal, like a sausage casing, and refrigerate for 30–60 minutes to firm up. 6. Roll out the puff pastry on a lightly floured surface. Brush the edges with egg wash. Remove the beef from the plastic wrap and place it along one edge of the pastry. Roll tightly to enclose, trimming excess pastry and folding the ends underneath to seal completely. 7. Decorate the top with pastry strips or score lightly for a classic finish. If you are really bold, attempt to cut a lattice pattern yourself! Brush all over with egg wash. 8. Refrigerate the wrapped Wellington for another 30–60 minutes to help maintain its shape during baking. 9. Preheat the oven to 400°F (205°C). Bake the Wellington for 15–25 minutes, until the pastry is deeply golden and a thermometer inserted into the center reads about 145°F for medium doneness. 10. Remove from the oven and let rest for 10 minutes before slicing. Serve and enjoy every perfectly layered bite of this classic showstopper!

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