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Beef Wellington

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Beef Wellington

Clássico prato assinatura do chef Gordon Ramsay Read more


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Tempo de preparo

270 min(s)


4 servings

  • Ingredients
  • Recipe
  • Piece of filet mignon1 unit(s)
  • Dijon mustard to taste
  • Fresh Paris mushrooms100 g
  • Sliced ​​Parma ham100 g
  • Puff pastry roll1 unit(s)
  • Beaten egg1 unit(s)
  • Olive Oil3 tablespoon
  • Salt to taste
  • Black pepper to taste
  1. In a frying pan, heat the oil and sear the filet mignon on all sides.
  2. Season with salt and pepper.
  3. Brush Dijon mustard all over the piece.
  4. Pulse the mushrooms in a food processor until finely chopped.
  5. Place the mushroom paste in the pan over low heat and let all the water evaporate.
  6. Place the paste on a baking tray covered with baking paper.
  7. Open the cling film on a table and form a bed with the slices of Parma ham.
  8. Spread the mushroom paste evenly over the bed of Parma ham.
  9. Place the meat on the edge of the bed and roll it up with plastic wrap, forming a bonbon. Place this candy in the refrigerator for 15 minutes.
  10. Roll out the puff pastry on a counter lined with plastic wrap.
  11. Unwrap the meat bonbon and place it on the dough, right at the edge of it.
  12. Start rolling the meat in the puff pastry keeping it with the plastic wrap and form another bonbon, now from the filet mignon wrapped in pastry.
  13. Close the ends tightly so that it forms a block without holes.
  14. Place this candy in the fridge for another 15 minutes.
  15. Preheat the oven to 200°C while these 15 minutes pass.
  16. Unwrap the candy and place it in the center of a baking tray lined with baking paper.
  17. Brush the puff pastry with beaten egg and decorate with light lines and sprinkle with fleur de sel.
  18. Place the pan in the oven for 30 minutes until the dough is golden brown.
  19. The secret to this dish is to bake the pasta without letting the meat overcook, which should be very pink inside.
  20. Remove from the oven and wait 10 minutes for the meat juices to respread inside.
  21. Cut in half and check the doneness of the meat.
  22. Make slices 1 finger thick and serve.
  23. I make this recipe at Christmas.

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