Wellington Fillet with Mushroom Filling
A delicious beef fillet covered with liver pâté, a mixture of mushrooms, and wrapped in puff pastry. Definitely a dish to impress.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
10
Servings
- 1 beef tenderloin, (500 grams)
-
-
- 175 grams chicken liver pate
-
- 4 crepes
-
-
-
- 150 grams shallot, (for the mushroom filling)
-
-
- 500 grams puff pastry, (for the mushroom filling)
-
Preparation
1h
0 mins
Sign up
- Heat the oil and butter in a pan and when hot, sear the pre-seasoned beef fillet with salt and pepper. Remove from the pan and allow to cool.
- To make the filling, start by chopping the shallots and mushrooms. Heat the same pan with butter and cook the shallots until golden.
- Add the mushrooms and cook until all the liquid has evaporated.
- Add the cream and season with salt and pepper. Cook until a thick puree forms and remove from heat, allow to cool.
- Preheat the oven to 230 degrees Celsius.
- Roll out the puff pastry and flatten it with a rolling pin until it is 5cm larger than the fillet all around. Place the crepes on top of the puff pastry.
- Place the chicken liver in the center of the crepes.
- Make a horizontal cut along the length of the fillet and with a spatula place the mushroom filling.
- Place the fillet on the puff pastry and cover with the crepes and puff pastry, closing the ends as if it were a gift.
- With a brush, paint the puff pastry with the egg yolks so that it browns properly.
- Bake for 10 minutes, reduce the heat to 190 degrees Celsius and bake for 20 more minutes or until the puff pastry is golden.
- Remove from the oven and allow to cool for 5 minutes before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by