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Lorenza

Lorenza Avila

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Recipe of Steak in Wellington Puff pastry
Recipe

Steak in Wellington Puff pastry

1h 30 mins
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Impress your guests with the famous Wellington steak with puff pastry and foie gras.
Learn more about Lorenza Avila

Ingredients

6 portions
  • 4 kilos beef heart steak
  • 1/2 tablespoons black pepper
  • 2 tablespoons sea ​​salt
  • 4 tablespoons unsalted butter
  • 1 onion, chopped
  • 500 grams spinach, chopped
  • sherry
  • 500 grams puff pastry
  • 100 grams Foie gras
  • 1 egg, smoothie
  • flour, to sprinkle

Preparation

Heat 2 tablespoons butter in a large skillet over medium heat. Season the steak with 1 tablespoon of salt and ¼ tablespoon of pepper and seal the steaks in the butter (2 minutes on each side).
I fried the steak for at least 1 hour (or overnight).
In another hot pan 2 tablespoons of butter and brown the onion for about 4 minutes, add the spinach and cook for 10 minutes, add the Sherry and cook until the mixture is dry (about 4 minutes). Let cool
On a surface with a little flour flatten the puff pastry and make a rectangle large enough to cover the fillet.
Place the fillet on the puff pastry and add half of the foie gras and half of the spinach sauce.
Carefully invert the fillet and cover with the foie gras and sauce.
Take the puff pastry and raising the sides cover and wrap the fillet, painting the sides with egg so that it is well sealed.
Preheat the oven to 220 ° C and bake the steak for 40 minutes.
Allow the steak to cool at least 10 minutes before cutting.

TIPS

Accompany this dish with a Malbec wine.

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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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