This is the individual version of the Wellington filet, much more presentable than the original, as it doesn't fall apart when sliced and is accompanied by a delicious prune sauce that you won't be able to resist.
Season the medallions with salt and pepper and sear them in a mixture of olive oil and butter, without cooking them too much, as they will still go in the oven. Let cool for half an hour at room temperature.
Finely chop the garlic clove and sauté it in butter. Add the mushrooms, finely chopped. Season with salt and pepper to taste. (This preparation is called duxelles)
Preheat the oven to 180°C, meanwhile roll out squares of puff pastry weighing about 70-80 grams, being careful to only roll the edges to maintain their qualities.
Add a tablespoon of pâté in the center of each square, followed by one or two tablespoons of the duxelles. On top, place a medallion and seal the pastry well with a little water, shaping it as desired. Flip it over so the smooth side is on top, being careful not to break the covering. Lightly beat the egg with a little water and glaze each square. If desired, place some decorative strips of puff pastry and glaze again.
Transfer all the formed medallions to a baking tray and bake for about 30-35 minutes, until the covering is golden and the pastry is cooked underneath.
Cook the prunes with cinnamon, sugar, and a little water until softened. Blend, adding the wine. Cook this mixture in a little butter to enhance the flavor and thicken.
To plate, place a mirror of the plum sauce on the plate and top with a square of filet. As a garnish, some green beans or asparagus and carrots, blanched in a little butter.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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