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Wellington's Beef
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
6 servings
Izabela Dolabela
@izabela- Ingredients
- Recipe
- Fresh Paris Mushroom600 g
- Onion2 unit(s)
- Garlic (clove)5 unit(s)
- Butter100 g
- Filet Mignon1 kg
- Olive oil50 ml
- Raw ham (slice)10 unit(s)
- Puff pastry600 g
- Dijon mustard to taste
- Salt to taste
- Black pepper to taste
- Gem1 unit(s)
- Mushroom puree: * Cut the mushrooms into small pieces * In a pan, place the butter and sauté the onion and garlic. * Mix the mushrooms, cover the pan and stir occasionally. * Let it reduce in low fire until it gets very dry. * Season with salt and pepper. * Let it rest until firm.
- Filet mignon: * Season the fillet on both sides with salt and pepper to taste. * Put the butter and oil in a very hot pan and brown the fillet on both sides, avoiding spearing it with a fork or knife. * Take the fillet and let it rest for about 15 minutes.
- Mounting: * On a smooth surface, arrange the ham slices side by side without leaving space between them. * Cover the ham with the mushroom puree, spreading evenly. * Season the fillet with mustard * Place the fillet over the puree and roll up the fillet, squeezing it well. * Spread wheat flour on a smooth surface and, with the help of a rolling pin, roll out the puff pastry. * Brush the dough with egg yolk and wrap the fillet with the puff pastry, closing the sides. * Brush the top with egg yolk and bake in a preheated oven at 180ºC for approximately 15 minutes.
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