Traditional Culture Encyclopedia - Hotel franchise - "Wellington Steak", is it really a dish to test a chef's skill?

"Wellington Steak", is it really a dish to test a chef's skill?

"Wellington Steak", is it really a dish to test a chef's skill?

This is a dish that tests skills. Generally speaking, Wellington steak is a calorie test. Pan-fry the tenderloin on both sides, knead the dough evenly, spread a layer of mushrooms evenly, put the tenderloin on it, roll it up, put a flower knife on it and put it in the oven. The difficulty of this dish is that there are two heating processes, and the second process needs baking. This process should ensure that the cake will not be burnt or cooked, and the steak will not get old or tender when reheated.

Steak, let's go to a western restaurant for steak. The steak here does not refer to the rib of a cow, but refers to a piece of beef with or without bone. Usually, beef is cut into 1200 pieces, and each piece has a different name. The more common ones are filet mignon, sirloin steak and eye steak. Philip took this material from the inside of the cow's waist, which is the meat with the least exercise. The texture is too tender, the meat is thinner and the fat is less. The west rib is taken from the waist and spine of cattle and is characterized by a circle of white ribs on the side. Born thin, fat distribution is just right. After frying, it is tender and chewy. Suitable for people with good teeth. This meat is gluten, tender but not greasy. It has the strongest flavor. Eye flesh is selected from the rib muscles near the chest and looks like eyes. Fat and thin, fresh and tender meat. Marble snow pattern is obvious and evenly distributed.

Although it is not as tender as tenderloin, the taste of "bone-side meat" is great. After frying, the texture is soft and the mouth is full of juice. Meat tastes stronger than Philip, and it won't be too fat. Wellington steak is a special case of steak. This is a thick steak wrapped in cake. Filet mignon is usually used. Put a large piece of foie gras on the steak and a sauce made of black truffles. Why can we better test the chef's skills? When frying an ordinary steak, you can see the process of cooking with your eyes, and you can clearly know how cooked it is by clicking it. Normal steaks are cooked three times, five times and seven times according to the location, while Wellington steak is completely wrapped in cakes and has no maturity.

This requires the chef to have enough experience to judge the maturity of the steak according to the time and the state of the cake. After a long time, the maturity is too high, and the meat is too old and not delicious. If time is not enough, it will affect the taste. Therefore, to make Wellington steak well, it is a test of the chef's skills!