Wellington Steak

Name: Wellington Steak
Prep time: 80 min
Cook time: 80 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 kilo beef tenderloin, cane; 200 grams smoked bacon, slices; 200 grams devilish ham pate, pate; 200 grams puff pastry, raw; 100 milliliters canola oil; 10 grams butter; 2 grams sea salt; 2 eggs, raw

1h 20 mins

Half

8 comments

Versy

	196
Favorites

Collections

Glider

Super List

Upload a picture

To print

The welligton steak may seem very difficult to make, but on the contrary, it is very easy and this recipe does not have mushrooms. You can also accompany it with a rich red wine.

Learn more about Versy

Ingredients

8 portions

Select all ingredients

1 kilo beef tenderloin, cane
200 grams smoked bacon, slices
200 grams devilish ham pate, pate
200 grams puff pastry, raw
100 milliliters canola oil
10 grams butter
2 grams sea salt
2 eggs, raw

Preparation

Preheat the oven to 240 ° C.

Seal the fillet steak in very hot oil with a little butter to preserve the juices.

Let cool and wrap in slices of bacon.

Spread the devil's ham paté over the bacon that surrounds the steak

Wrap everything in the puff pastry, seal with water and decorate with remnants of the cuts of the pasta, varnish with perfectly beaten egg and sprinkle the sea salt.

Bake for 45 minutes.

PRESENTATION

Slice and serve with a garnish of cooked vegetables, mashed potatoes with butter and accompanied with a good Cabernet Sauvignon or Merlot

TIPS

Important when sealing with oil, make it very hot and add a little butter to avoid burning the meat.

Did you cook this recipe?

Upload your Photo

Print recipe for:

Wellington Steak

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.

Energy

305.6

kcal

15.28%

Carbohydrate, by difference

6.1

2.03%

Protein

15.2

30.4%

Total lipid (fat)

24.5

37.69%

100

Do you want to know what other nutrients this recipe has?

Provided by

Rate this tip

Ratings (8)

Joel Melgarejo

28/05/2017 15:14:02

Delicioso

Fernando Hernandez

07/02/2017 08:57:18

Delicioso!

Daniela Bortoni

05/12/2016 17:00:08

yo lo hago todas las navidades es el mejor

Anonymous

12/11/2015 19:14:04

exelente hola yo lo rellene de espinacas a la mantequilla con queso ricotta . solo recordar dejar enfriar el relleno antes de ponerlo en el filete. apalne el tocino y forre el flete lo selle y deje enfriar y por ultimo la pasta de hojaldre y lo servi con salsa de vino tino y un pure de papa tambien lo puedes abrir y untalrle pathe jamon serrano y sellar