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Meat and chicken

Wellington steak

Versy

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Versy

Wellington Steak

Name: Wellington Steak
Prep time: 80 min
Cook time: 80 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 kilo of beef steak cane; 200 grams of smoked bacon slices; 200 grams of deviled ham spread pate; 200 grams of puff pastry raw; 100 milliliters of canola oil; 10 grams of Butter; 2 grams of sea salt; 2 pieces of egg raw

1 h 20 min

Not so easy

8 comments

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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.

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Ingredients

8 servings

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1 kilo of beef steak cane
200 grams of smoked bacon slices
200 grams of deviled ham spread pate
200 grams of puff pastry raw
100 milliliters of canola oil
10 grams of Butter
2 grams of sea salt
2 pieces of egg 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.

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Wellington Steak

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

Calories

698

kcal

35%

Carbohydrates

11.8

3.9%

Proteins

47.1

94%

Lipids

50.5

78%

Fiber

0.4

0.8%

Sugar

0.2

0.2%

Cholesterol

192

64%

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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