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Beef Wellington recipe in English 👇 🥩 Ingredients (for 2 servings) Beef tenderloin: 2 pieces (about 200g each) Button mushrooms: 200g (finely chopped) Shallot or small onion: 1 Butter: 2 tbsp Dijon mustard: 1 tbsp Puff pastry sheet: 1 large Egg: 1 (for brushing) Salt and black pepper to taste --- 👩🍳 Instructions 1. Sear the beef: Season with salt and pepper, then sear all sides in a hot pan with a little oil for 1–2 minutes until browned. Let it cool. 2. Cook the mushrooms: Melt butter, add chopped mushrooms and onion, and cook until all the moisture evaporates. (You can add some thyme if you like.) 3. Brush the beef with mustard: Once cooled, spread Dijon mustard over the beef. 4. Wrap with mushroom mix: Spread plastic wrap, layer the mushroom mixture, place the beef in the center, and roll it tightly. Chill in the fridge for about 15 minutes to firm up.
🍝 Garlic Butter Shrimp with Lemon Pasta 🔹 Ingredients (2 servings): 200 g pasta (spaghetti or fettuccine) 250 g peeled shrimp 3 tbsp butter 3 garlic cloves, minced 1 tbsp olive oil ½ lemon (juice and zest) Salt & black pepper to taste Fresh parsley, chopped (for garnish) 🔹 Instructions: 1. Cook the pasta according to the package instructions. Reserve a bit of the pasta water. 2. In a skillet, heat butter and olive oil. Add garlic and sauté until fragrant. 3. Add shrimp and cook 2 minutes per side until pink. 4. Add lemon juice, zest, and a splash of pasta water; mix well. 5. Toss in the pasta, coat with the sauce, and sprinkle parsley on top. A simple yet luxurious dish — full of flavor and sunshine ☀️🦐
Shashlik 🍢🔥 🔹 Why it’s special: Juicy, smoky, and tender this grilled classic brings the perfect balance of spice, aroma, and fire. 🔹 Ingredients (2 servings): 400g lamb or beef cubes 1 onion (sliced) 2 tbsp olive oil 1 tbsp lemon juice or vinegar 1 tsp paprika Salt & black pepper to taste Flatbread & herbs for serving 🔹 Instructions: 1. Mix meat with onion, oil, lemon juice, and spices. Marinate for at least 4 hours (overnight is best). 2. Thread the meat onto skewers. 3. Grill over charcoal or a hot grill for 10–15 minutes, turning occasionally until golden. 4. Serve hot with flatbread, onions, and fresh herbs.