Polędwiczka w cieście🇵🇱 Tenderloin in pastry🇵🇱

Name: Polędwiczka w cieście🇵🇱 Tenderloin in pastry🇵🇱｜aястасияさんの料理レシピ
Ingredients: 1pcs Pork tenderloin; Salt and pepper; 1tsp Dried oregano; 1tbs Olive oil; 1tsp Mustard; 100g Parma ham; 200g Puff pastry with butter; 2pcs Egg yolk for brushing on the top; 200g Stuffing Fresh mushrooms; 1 or 1 4 of normal onion Small onion shallots; 1tbs Olive oil; 1 2tsp Fresh or dried thyme; 250g Sauce Fresh mushrooms; 1 or 1 4 of normal onion Small onion shallots; 1tbs Butter and olive oil; 1 2tsp Fresh or dried thyme; Salt and pepper; 60ml Fresh cream; Fresh dill; 125g Puff pastry Flour; 125g Cold butter; 1 3tsp Salt; 60ml Very cold water

レシピ

材料・調味料 (8 人分)

Pork tenderloin: 1pcs

Salt and pepper

Dried oregano: 1tsp

Olive oil: 1tbs

Mustard: 1tsp

Parma ham: 100g

Puff pastry with butter: 200g

Egg yolk for brushing on the top: 2pcs

Stuffing: Fresh mushrooms: 200g

Small onion, shallots: 1 (or 1/4 of normal onion)

Olive oil: 1tbs

Fresh or dried thyme: 1/2tsp

Sauce: Fresh mushrooms: 250g

Small onion, shallots: 1 (or 1/4 of normal onion)

Butter and olive oil: 1tbs

Fresh or dried thyme: 1/2tsp

Salt and pepper

Fresh cream: 60ml

Fresh dill

Puff pastry: Flour: 125g

Cold butter: 125g

Salt: 1/3tsp

Very cold water: 60ml

作り方

1: Puff pastry:
Sift the flour on a pastry board, add the butter cut into cubes (using cheese grater is easy) and salt.
All throughly chop with a knife, then rub with your fingers until fine crumbs of dough rise.

2: Gradually add water combining the ingredients into a ball (not all water must be used). Instead of pastry board, the dough can be done in a blender (mixer). The dough in plastic wrap and refrigerate for 30 minutes.

3: Dust the board with flour, put the dough and roll it into a rectangle about 15 x 20cm, fold the dough in half and again in half and roll out on the same rectangle. Repeat 2-3 times, wrap the dough in cling film and cool for 30min. Repeat once or 2times, rolling out and folding the dough. Ready the dough, until use to keep in the refrigerator for 3 days also fridge for more longer.

4: Meat preparation:
Remove the white pellicle of a tenderloin. Rinse and dry throughly. Put on board, season with salt and a fair amount of freshly ground pepper. Sprinkle with oregano and olive oil. Preheat a large pan, put tenderloin and fry for 2 minutes on each side (a total of 8 minutes). Put a meat on a plate and immediately spread with mustard. Let to rest covered by aluminum foil.

5: Stuffing:
Mushrooms clean with dry paper towels. Chop into cubes. Onions cut into cubes. In a skillet pan and heat the olive oil put the onion and fry them until they get soft. Add salt, pepper and thyme, mushrooms and cook over moderate heat stirring occasionally for 5min. Remove from the fire.

6: Preheat the oven to 200C. Prepare the Parma ham slices next to each other. Put tenderloin crosswise slices, on top put mushrooms stuffing, pressed with is hand, wrap in ham.

7: Remove from the refrigerator pastry, check if it is too thick (it has to have approximately 2mm thick).
In the middle of the dough put loin as tightly wrap. Stick the edges together.

8: Roll put down on the baking tray lined with baking paper. Brush with egg yolk, make a Christmas tree pattern blunt side of a knife, sprinkle with oregano. Put in the oven and bake for 25min (roulade put a little lower than the middle shelf). Wait 8min before cutting into portions.

9: Mushrooms sauce:
Onions cut into cubes. In a skillet heat the butter and olive oil. Add the onion and fry. Add the thyme and mushrooms and cook over moderate heat for about 2min stirring every min. Season with salt and pepper. Cook for half a minute. Then add the broth and fresh cream, stir, bring to a boil, cook for about 4min until the sauce thickens. Aside from the fire.