Beef Fillet in Pastry Wellington is a delightful preparation where the tender beef fillet is wrapped in a crispy pastry and filled with mushrooms, onions and aromatics. This recipe has become a classic of English cuisine, thanks to its elegance and refined taste. Perfect to serve on special occasions or for an elegant dinner.
While the pastry thaws, sauté the onion and mushrooms in the butter
Add the sherry and let it cool slightly, 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 pastry on a little flour, spread the mushroom mixture over it, place the fillet in the center and cover it with the remaining mushrooms
Wrap the meat in the pastry, sealing the edges with a light press of your fingers. Place everything in a buttered baking pan after brushing the roll with a mixture of the egg yolks and milk
Place in a preheated oven (200°C) and bake for 1 and a half hours until the pastry has taken on a golden color
Turn off the oven and let the fillet cool for about 15 minutes with the door open
Then serve
For the mushroom mixture, instead of sherry you can also use half a glass of orange juice
Frying pan
Wooden spoon
Pastry brush
Store in the refrigerator for up to 2 days
Classic English dish
| Energy (kcal) | 209.38 |
| Carbohydrates (g) | 9.13 |
| of which Sugars (g) | 1.24 |
| Fat (g) | 48.4 |
| of which Saturates (g) | 4.71 |
| Protein (g) | 47.11 |
| Fiber (g) | 1.07 |
| Sale (g) | 0.08 |
