Filet Wellington
The filet Wellington may seem very difficult to make, but on the contrary, it is very easy and this recipe does not include mushrooms. Additionally, you can pair it with a nice red wine.
Reviewed by Editorial Team of Kiwilimón
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8 comentarios
Ingredients
8
Servings
- 1 kilo beef tenderloin, tenderloin
- 200 grams smoked bacon, slices
- 200 grams devilish ham pate, pâté
- 200 grams puff pastry, raw
- 100 milliliters canola oil
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- 2 grams sea salt
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Preparation
1h 20 mins
0 mins
Medium
- Preheat the oven to 240°C.
- Sear the beef tenderloin in very hot oil with a bit of butter to retain the juices.
- Let it cool and wrap in the slices of bacon.
- Spread the deviled ham pâté over the bacon that wraps the filet.
- Wrap everything in the puff pastry, seal with water, and decorate with leftovers from the pastry cuts, brush with perfectly beaten egg, and sprinkle with sea salt.
- Bake for 45 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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