Chapter 23 Wellington Steak

The reward for successfully apprehending an ordinary criminal (crime value < 50) has been increased to 100 merit points per person.

The reward for successfully capturing high-level criminals (sin value ≥ 50) has been increased to 200 merit points per person.

[Ding! This week's 'salary' has been paid: 50,000 yuan has been transferred to the host's linked bank card.]

[Ding! Special reward for perfect attendance: 1000 merit points have been issued!]

Current merit points: 1680.

[Ding! Host has sufficient merit points and has performed excellently. Automatic upgrade program for the stall has been initiated!]

[Upgrade complete! Current stall: Four-wheeled medium-sized multi-functional food truck (basic version)!]

A series of notification sounds left Su Xiaonuan a little dazed.

She suddenly sat up on the sofa and ran to the window to look down.

Downstairs, her simple tricycle has disappeared, replaced by a sleek, stylish silver-white mid-sized RV!

It's similar in size to a large SUV, but more boxy, and features the simple words "Xiao Nuan Mei Shi" (Little Warm Food) and logo on the body, along with a cute frying pan design.

She couldn't wait to run downstairs, take out the key that the system automatically updated, and open the car door.

The interior space is used to its fullest potential!

Behind the driver's cab is a compact yet fully functional kitchen area: a stainless steel worktop, a built-in induction cooker, a small, high-efficiency range hood, a multi-functional oven, extra-large capacity refrigerators and freezers, a water purification system, and a full range of smart kitchen appliances.

There's even a small, fold-down dining area and lockers.

The overall design is both technologically advanced and highly practical.

"Holy crap..." Su Xiaonuan couldn't help but swear again, touching and looking at it here and there, unable to put it down.

This is practically every street vendor's dream car!

[Note: The vehicle uses a high-efficiency hybrid power system for extended range. Kitchen equipment requires merit points or electricity from the host. The vehicle does not provide accommodation; please do not spend the night inside.] The system provides supplementary information as needed.

It's okay if you can't stay overnight! This is already super great!

Su Xiaonuan was so excited she almost jumped up in the car.

All the hard work and thrills of this week made it all worthwhile!

With a wave of his hand, he decided not to cook any home-style dishes tonight; he had to prepare something special to treat himself!

"System, open the ingredient store! I want the finest filet mignon, Parma ham, fresh black truffles, foie gras, mushrooms... and puff pastry!" She decided to make a complex and luxurious dish—Wellington steak!

The filet mignon is made from Australian M9+ grade Wagyu beef, a long strip with a perfectly heated center, displaying a deep red color and evenly distributed marble-like fat, like a work of art. The surface is slightly air-dried for easier handling later.

Parma ham, originally from Italy, is paper-thin, pink in color, and has a rich, savory flavor.

Fresh black-skinned chicken mushrooms and brown mushrooms have thick flesh and a powerful aroma.

French Rougier foie gras retains its delicate, pinkish texture even when chilled, boasting an extremely high fat content and a rich, creamy flavor.

Classic French Dijon mustard, with a grainy texture, is tangy and refreshing, cutting through any richness.

The system provides ready-made puff pastry with a high butter content, distinct layers, and a firm texture when frozen.

Use the egg yolks to brush on the pastry for color.

The black truffle is just a small piece, used as a final garnish; its unique and inimitable aroma is the finishing touch.

After preparing the ingredients, Su Xiaonuan began cooking.

First, prepare the steak by thoroughly patting dry the surface of the filet mignon with kitchen paper.

Season with freshly ground black pepper and sea salt.

Heat a skillet until it's hot and smoking, then pour in a small amount of olive oil. Quickly place the steak in the skillet and sear each side for about 30-45 seconds, until a beautiful dark brown caramelized layer forms on the surface, commonly known as the Maillard reaction, which locks in the juices and adds flavor.

Once removed from the heat, brush a layer of Dijon mustard evenly over the surface of the steak while it is still hot, then set aside to cool.

Next, make the mushroom puree.

The various mushrooms are chopped very finely, almost into a paste.

Melt a small piece of butter in a pan, add the chopped mushrooms, and stir-fry over medium heat until all the moisture in the mushrooms has evaporated and they have turned into a thick, dark brown mushroom puree.

This process requires patience. Add a little salt and black pepper for seasoning during the process. Once cooked, remove from heat and let cool.

Then lay a layer of plastic wrap on the work surface.

Arrange the Parma ham slices one on top of the other to form a rectangle large enough to cover the steak.

Next, spread the completely cooled mushroom puree evenly on the ham slices. Place the pan-fried steak brushed with mustard sauce and a few slices of foie gras in the center of the mushroom puree. The foie gras is optional, depending on personal preference.

Next, carefully wrap the ham slices and mushroom puree tightly around the steak using plastic wrap, roll it into a solid cylinder, tighten the plastic wrap at both ends, and refrigerate for at least 30 minutes to set the shape.

Remove the puff pastry from the refrigerator and let it warm up slightly, but not too soft.

Sprinkle a little dry flour on the work surface and roll the puff pastry into a size and thickness sufficient to wrap the steak roll.

Remove the shaped steak roll, peel off the plastic wrap, and place it in the center of the puff pastry.

Wrap the steak roll completely in puff pastry, pinch the seam closed, brush with egg wash to seal, and place seam side down.

You can use any leftover puff pastry to cut stripes or leaf shapes to decorate the surface, and then brush it with another layer of even egg yolk wash. This will make the pastry more golden brown after baking.

Then, use the back of a knife to gently score a diamond pattern on the surface of the puff pastry, being careful not to cut all the way through.

Place in the refrigerator and chill for another 15 minutes, while preheating the oven to 200°C.

Place the chilled Wellington steak in the middle rack of a preheated oven and bake for 25-35 minutes, adjusting the time according to the size of the steak and your preferred level of doneness, until the crust is golden brown and crispy and puffed up.

Remove the cooked Wellington steak and let it rest on a rack for at least 10-15 minutes.

This step is crucial; it allows the juices to redistribute and prevents everything from overflowing.

Finally, shave a few slices of fresh black truffle on top.

Finished making it, Su Xiaonuan stretched, suppressing her inner turmoil, and carefully cut it open with a sharp knife—

Instantly, the puff pastry cracked with a crisp sound, revealing the perfect pink steak, dark mushroom puree, and pink ham inside, and the aroma exploded out!

The aroma of steak, the rich fragrance of mushrooms, the salty aroma of ham, the buttery aroma of puff pastry, and the domineering aroma of black truffle blend perfectly, creating a peak of visual and gustatory impact!

Afterwards, Su Xiaonuan reluctantly spent some "small money" to buy a bottle of ten-year-old Château Lafite Rothschild red wine from the food market.

The deep ruby ​​red wine, poured into a decanter, releases sweet aromas of blackcurrant, cedar, tobacco, and pencil lead. Its tannins are delicate yet powerful, making it a perfect match for the luxurious and rich Wellington steak.

She sat by the window, enjoying the exquisitely luxurious meal, savoring the unparalleled satisfaction of the wine and beef mingling in her mouth, feeling all the fatigue and tension of the week completely healed.