Wellington-style fillet in pastry crust is a delicious preparation where the tender beef fillet is wrapped in a crispy pastry and filled with mushrooms, onions and aromas. This recipe has become a classic dish of English cuisine, thanks to its elegance and refined taste. Perfect to serve on special occasions or for an elegant dinner.
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While the puff pastry is thawing, sauté the onion and mushrooms in the butter
Add the sherry and let it warm up, then add the chopped parsley, a pinch of salt and pepper, and a grating of nutmeg
Sear the fillet in the butter, turning it on all sides
Roll out the puff pastry on a little flour, spread the mushroom filling over it, place the fillet in the center and cover it with the remaining mushrooms
Roll the meat in the puff pastry, closing the sides with a light pressure of the fingers, place everything in a buttered baking dish after brushing the roll with a mixture made by combining the egg yolks with the milk
Put it in the already hot oven (200 degrees) and let it cook for 1 hour and a half until the pastry has turned golden
Turn off the oven and let the fillet cool for about 15 minutes with the door open
Frying Pan
Wooden Spoon
Kitchen Brush
Store in the refrigerator for up to 2 days
Classic dish of English cuisine
| Energy (kcal) | 157.59 |
| Carbohydrates (g) | 9.61 |
| of which Sugars (g) | 0.82 |
| Fat (g) | 6.45 |
| of which Saturates (g) | 3.05 |
| Protein (g) | 14.46 |
| Fiber (g) | 0.67 |
| Sale (g) | 0.09 |
