Vegetable Wellington Mille-feuille

Ingredients

2인분 기준<br> • [가정 간편식 재료] Napa Cabbage(200g), Beef(200g), Bean Sprouts(80g), Bok Choy(30g), Shiitake Mushroom(20g), King Oyster Mushroom(50g), White Wood Ear Mushroom(3g), Kelp(10g), Perilla Leaf(5g)<br> • [추가 재료] Tofu(150g), Mustard(17g), Garlic(10g), Onion(35g), Tomato(200g), Milk(60g), Perilla Seed Powder(30g), Olive Oil(60g), Soy Sauce(30g), Rosemary(2잎=10g), Salt(8g), Pepper(4g), Starch(15g), Water(2컵=400g)

Instructions

1. 1

   Chop the shiitake mushroom, onion, and garlic, and blanch napa cabbage, bean sprouts, and bok choy in boiling water. Peel the tomato, remove the blood from the beef with a paper towel, and drain the tofu.

   
2. 2

   Heat olive oil (20g) in a pan and stir-fry the prepared shiitake mushroom, onion (15g), and garlic, then add soy sauce (15g), perilla powder, and milk to make duxelles and cool.

   
3. 3

   Stir-fry onion (20g), pour in water, add kelp, king oyster mushroom, white wood ear mushroom, and tomato, boil over medium-low heat for 15 minutes, blend, and season with soy sauce (15g) and salt (3g) to make brown sauce.

   
4. 4

   Brush mustard and duxelles on the beef, wrap with perilla leaf, tofu, bean sprouts, and bok choy, sprinkle with salt (5g) and pepper, heat olive oil (20g) in a pan, grill the beef, and add rosemary.

   
5. 5

   Drizzle olive oil (20g) on parchment paper, top with the blanched napa cabbage, add the grilled meat and duxelles (30g) on top, roll up, and air-fry at 200℃ for 10 minutes.

   
6. 6

   Plate the Wellington and top with the extra duxelles and brown sauce to finish.