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Wellington Fillet with Stuffed Mushrooms

Name: Wellington Fillet with Stuffed Mushrooms
Prep time: 60 min
Cook time: 60 min
Yield: 10
Cuisine: Inglesa
Ingredients: 1 beef steak, (500 grams); olive oils; 420 grams unsalted butter; 175 grams Chicken Liver Pate; salt, and pepper to taste; 4 crepes; 2 egg yolks, whipped; 1 egg; 55 grams unsalted butter, (for the stuffing of mushrooms); 150 grams shallot, (for the stuffing of mushrooms); 250 grams mushroom, (for the stuffing of mushrooms); 3 tablespoons cream, (for the stuffing of mushrooms); 500 grams puff pastry, (for the stuffing of mushrooms); salt, and pepper to taste (for stuffing mushrooms)

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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 portions

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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.