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Recipe of Wellington Fillet with Stuffed Mushrooms
Superama

Superama

Recipe of Wellington Fillet with Stuffed Mushrooms
Superama

Superama

Recipe of Wellington Fillet with Stuffed Mushrooms
Superama

Superama

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Recipe of Wellington Fillet with Stuffed Mushrooms
Recipe

Wellington Fillet with Stuffed Mushrooms

1 h
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A delicious filet of beef covered with liver pate, a mixture of mushrooms and rolled into a puff pastry. Definitely a dish to impress.
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Ingredients

10 servings
  • 1 beef steak (500 grams)
  • olive oils
  • 420 grams of unsalted butter
  • 175 grams of Chicken Liver Pate
  • Salt and pepper to taste
  • 4 crepes
  • 2 egg yolks whipped
  • 1 piece of egg
  • 55 grams of unsalted butter (for the stuffing of mushrooms)
  • 150 grams of shallot (for the stuffing of mushrooms)
  • 250 grams of mushroom (for the stuffing of mushrooms)
  • 3 spoonfuls of cream (for the stuffing of mushrooms)
  • 500 grams of puff pastry (for the stuffing of mushrooms)
  • Salt and pepper to taste (for stuffing mushrooms)

    Preparation

    Heat oil and butter in a skillet and when hot season the beef fillet pre seasoned with salt and pepper. Remove from pan and allow to cool.
    To make the filling begin by chopping the echallots and mushrooms. Heat the butter in the same pan and cook the echallots until golden brown.
    Add the mushrooms and cook until all the liquid has evaporated.
    Add the cream and season with salt and pepper. Cook until a thick purée is made and remove from heat, allow to cool.
    Preheat the oven to 230 degrees Celsius.
    Unroll the puff pastry and flatten with a rolling pin until it is 5cm larger than the fillet by its entire circumference. Place the crepes on the puff pastry.
    Place the chicken liver over the center of the crepes.
    Make a cut to the horizontal along the length of the fillet and with a spatula place the stuffing of the mushrooms.
    Place the fillet on the puff pastry and cover with the crepes and puff pastry, closing the ends as if it were a gift.
    With a brush paint the puff pastry with the egg yolks so that it is browned correctly.
    Bake for 10 minutes, lower the heat to 190 degrees Celsius and bake for 20 more minutes or until the puff pastry is golden brown.
    Remove from oven and allow to cool 5 minutes before serving.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    735
    kcal
    37%
    Carbohydrates
    31.8
    g
    11%
    Proteins
    13.1
    g
    26%
    Lipids
    62.7
    g
    96%
    Fiber
    0.9
    g
    1.8%
    Sugar
    3.0
    g
    3.3%
    Cholesterol
    225
    mg
    75%
    Esha
    Rate this tip
    Ratings (1)
    Maria Alejandra Vargas Gonzalez
    24/08/2015 22:24:49
    una delicia muy buena sugerencia para una comida en familia

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