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Wellington's Beef

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Wellington's Beef

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Tempo de preparo

3 hour(s)


8 servings


  • Filet Mignon | 1300 kg
  • Fresh Paris mushroom, washed and chopped | 200 g
  • Parma ham | 200 g
  • Puff pastry | 500 g
  • Salt |  to taste
  • Black pepper |  to taste
  • Olive oil |  to taste
  • Yellow Mustard | 1 cup
  • unsalted butter | 2 tablespoon
  • Green onions | 1 tablespoon
  • Onion | 1 tablespoon
  • Egg | 1 unit(s)


  1. Remove cord and trimmings from the filet mignon, remove the heart, and two palms from the tip of the mignon, leaving only the loin very clean. Dry well with a paper towel.
  2. Season the mignon with salt, black pepper and smear it all over with mustard.
  3. In a rectangular shape or large skillet, place over medium heat and sear the meat, without stirring too much and on all sides over high heat.
  4. Reserve the meat on a grill and let it drain well (you can use a grill in the oven or a grill)
  5. In a non-stick skillet, place the butter, onion to sauté, add the chopped mushrooms, season with salt and pepper. Quickly, for about 3min and turn off the heat.
  6. Stretch plastic wrap on the table. Place the Parma ham slices in a row as in the photo, place the mushroom douxeles on top of the ham.
  7. Place the filet mignon over the mushrooms and roll up tightly, place in the fridge for 1 hour.
  8. Remove the puff pastry from the packaging and stretch it out on the table on a clean cloth.
  9. Remove the plastic film from the filet mignon and place the meat in the middle of the puff pastry, roll the dough tightly.
  10. Take it to a rectangular shape and beat the egg with a fork, pass the beaten egg over the dough using a brush.
  11. Place in a preheated oven at 200 degrees and leave for 45 minutes.
  12. Remove from the oven and cut into slices. Drizzle olive oil and sprinkle with green onions.

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