Filet in Puff Pastry Wellington

Lorenza Avila
Lorenza Avila
Impress your guests with the famous Wellington filet with puff pastry and foie gras.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 4 kilos beef tenderloin
  • 1/2 tablespoons pepper 1/2 tablespoons pepper
  • 2 tablespoons sea ​​salt
  • 4 tablespoons unsalted butter 4 tablespoons unsalted butter
  • 1 onion, chopped 1 onion, chopped
  • 500 grams spinach, chopped
  • sherry
  • 500 grams puff pastry
  • 100 grams foie gras
  • 1 egg, beaten 1 egg, beaten
  • flour, for sprinkling flour, for sprinkling
Preparation
1h 30 mins
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  • Heat 2 tablespoons of butter in a large skillet over medium heat. Season the filet with 1 tablespoon of salt and ¼ tablespoon of pepper and sear the filets in the butter (2 minutes on each side).
  • Chill the filet for at least 1 hour (or overnight).
  • In another pan, heat 2 tablespoons of butter and sauté the onion for about 4 minutes, add the spinach and cook for 10 minutes, add the Sherry and cook until the mixture is dry (about 4 minutes). Let cool.
  • On a floured surface, roll out the puff pastry and make a rectangle large enough to cover the filet.
  • Position the filet on the puff pastry and add half of the foie gras and half of the spinach sauce.
  • Carefully flip the filet and cover with the foie gras and sauce.
  • Take the puff pastry and, folding up the sides, cover and wrap the filet, brushing the edges with egg to seal properly.
  • Preheat the oven to 220°C and bake the filet for 40 minutes.
  • Allow the filet to cool for at least 10 minutes before slicing.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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