Wellington Steak

Name: Wellington Steak
Prep time: 80 min
Cook time: 80 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 kilo beef steak, cane; 200 grams smoked bacon, slices; 200 grams deviled ham spread, 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

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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 portions

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1 kilo beef steak, cane
200 grams smoked bacon, slices
200 grams deviled ham spread, 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.

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Wellington Steak

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

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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