{"id":7072,"date":"2022-05-30T09:00:58","date_gmt":"2022-05-30T01:00:58","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=7072"},"modified":"2022-07-20T16:01:26","modified_gmt":"2022-07-20T08:01:26","slug":"classic-steak-wellington-temperature-perfect","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/de\/klassisches-steak-wellington-perfekt-temperiert\/","title":{"rendered":"Das klassische Steak Wellington und die perfekte Temperatur"},"content":{"rendered":"

Beef Wellington is classic English dish first made for the Duke of Wellington in the early 1800’s. The Beef Wellington is a complex dish consisting of many ingredients including filet mignon, puff pastry, mushrooms, onions, garlic, thyme, salt, pepper, and chicken liver. It is usually served with mashed or baked potatoes and green beans. This version, known as Steak Wellington, uses the mushroom and chicken liver pate, and the seasonings, but the main difference is that I used a nicely marbled beef steak instead of a C hateau Briand (filet mignon roast for two). The cooking process and the assembly is the same.<\/p>\n<\/div><\/div><\/div>

Ingredients:<\/strong><\/p>\n