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Wellington's Beef
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
8 servings
Chef Evilin
@chefevilinsantos- Ingredients
- Recipe
- Filet Mignon1300 kg
- Fresh Paris mushroom, washed and chopped200 g
- Parma ham200 g
- Puff pastry500 g
- Salt to taste
- Black pepper to taste
- Olive oil to taste
- Yellow Mustard1 cup
- unsalted butter2 tablespoon
- Green onions1 tablespoon
- Onion1 tablespoon
- Egg1 unit(s)
- 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.
- Season the mignon with salt, black pepper and smear it all over with mustard.
- 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.
- Reserve the meat on a grill and let it drain well (you can use a grill in the oven or a grill)
- 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.
- 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.
- Place the filet mignon over the mushrooms and roll up tightly, place in the fridge for 1 hour.
- Remove the puff pastry from the packaging and stretch it out on the table on a clean cloth.
- Remove the plastic film from the filet mignon and place the meat in the middle of the puff pastry, roll the dough tightly.
- Take it to a rectangular shape and beat the egg with a fork, pass the beaten egg over the dough using a brush.
- Place in a preheated oven at 200 degrees and leave for 45 minutes.
- Remove from the oven and cut into slices. Drizzle olive oil and sprinkle with green onions.
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