Name: Wellington Fillet with Mushroom Filling
Prep time: 60 min
Yield: 10
Cuisine: Inglesa
Ingredients: 1 beef tenderloin, (500 grams); olive oil; 420 grams unsalted butter; 175 grams chicken liver pate; salt, and pepper to taste; 4 crepes; 2 egg yolks, beaten; 1 egg; 55 grams unsalted butter, (for the mushroom filling); 150 grams shallot, (for the mushroom filling); 250 grams button mushrooms, (for the mushroom filling); 3 tablespoons sour cream, (for the mushroom filling); 500 grams puff pastry, (for the mushroom filling); salt, and pepper to taste (for the mushroom filling)

Preparation

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.