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Beef Wellington
Clássico prato assinatura do chef Gordon Ramsay Read more
🇧🇷Brazil
•View in original language
(Português)
270 min(s)
4 servings
Mario De
@mariodevincenzi- 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
- In a frying pan, heat the oil and sear the filet mignon on all sides.
- Season with salt and pepper.
- Brush Dijon mustard all over the piece.
- Pulse the mushrooms in a food processor until finely chopped.
- Place the mushroom paste in the pan over low heat and let all the water evaporate.
- Place the paste on a baking tray covered with baking paper.
- Open the cling film on a table and form a bed with the slices of Parma ham.
- Spread the mushroom paste evenly over the bed of Parma ham.
- 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.
- Roll out the puff pastry on a counter lined with plastic wrap.
- Unwrap the meat bonbon and place it on the dough, right at the edge of it.
- 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.
- Close the ends tightly so that it forms a block without holes.
- Place this candy in the fridge for another 15 minutes.
- Preheat the oven to 200°C while these 15 minutes pass.
- Unwrap the candy and place it in the center of a baking tray lined with baking paper.
- Brush the puff pastry with beaten egg and decorate with light lines and sprinkle with fleur de sel.
- Place the pan in the oven for 30 minutes until the dough is golden brown.
- The secret to this dish is to bake the pasta without letting the meat overcook, which should be very pink inside.
- Remove from the oven and wait 10 minutes for the meat juices to respread inside.
- Cut in half and check the doneness of the meat.
- Make slices 1 finger thick and serve.
- I make this recipe at Christmas.
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