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Recipe of Steak to the Wellington Individual
Recipe

Steak to the Wellington Individual

35 mins
35 mins
Half
26
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This is the individual version of the Wellington steak, much more presentable than the original, because it does not break when sliced ​​and accompanied with a delicious sauce of prunes, which you can not resist.

Ingredients

6 portions
  • 6 beef steaks, in medallions of 180gr.
  • 500 grams puff pastry
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 150 grams mushroom
  • 1 clove garlic
  • 1 jar paté, (optional)
  • 1 egg, to varnish
  • to taste salt and pepper
  • 1 1/2 cups plum
  • 1 teaspoon cinnamon powder
  • 1 tablespoon sugar
  • 1 ounce wine, candy

Preparation

Season the medallions and seal them in a mixture of olive oil and butter, without cooking too much, because they still go to the oven. Allow to cool for a half hour at room temperature.
Chop finite garlic clove and butter it in butter. Add the mushrooms, chopped tiny. Salpimenta to taste. (This preparation is called "duxelle")
Preheat the oven to 180 ° C, meanwhile extend boxes of puff pastry of about 70-80 grams, taking care to do it only by the edges, so that their qualities are maintained.
Add a tablespoon of paté in the center of each box, then one or two tablespoons of the duxelle. Above, a medallion and seal the pasta well with a little water, giving the shape you like the most. Turn, so that the smooth side is above and be careful not to break the cover. Lightly beat the egg, with a little water and varnish each picture. If you wish, place some decorative puff pastry strips and re-varnish.
Pass all the medallions formed to a tray and bake for about 30-35 minutes, until the cover is golden and the pasta is cooked underneath.
Cook the prunes with the cinnamon, sugar and a little water until they soften. Blend by adding the wine. Cook this mixture in a little butter, so that it takes flavor and thickens.
To place, place on the plate a mirror of the sauce of plums and on top of it a box of fillet. As a side dish, green beans or asparagus and carrots, bleached in a little butter.

PRESENTATION

In white porcelain plate, large and without frills. The preparation is very presentable, elegant and does not require much effort to make it look spectacular.

TIPS

Take care that the fillets are not overcooked before putting them in the oven, because they will be very dry. Just wait for them to cool, so that the pasta is conserved and the packages are well sealed, this helps the final presentation.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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