Filet Wellington

It is not complicated at all, contrary to what the Sirloin Wellington recipe may seem, we can have it prepared for baking the day before and it will save us the work the same day. Pork or beef tenderloin can be used.
A round of meat is used, usually veal, but pork is also used, which is spread with pate de foie and wrapped with a layer of puff pastry, serrano ham, mustard and duxelle (a sauce based on mushrooms and onion),
As an accompaniment a salad is ideal. It’s a traditional dish of the Anglo-Saxon world and is said to be one of President Nixon’s favorite recipes in the United States.

PREPARATION TIME
1 h
COOKING TIME
30 min
COOLING TIME
1 h
TOTAL TIME
2 h 30 min
DISH
Meat
CUISINE
Anglo-Saxon
PORTIONS
6
CALORIES
590 kcal
EQUIPAMENT

  • kiln
  • cling film
  • baking paper

INGREDIENTS

  • 1 sirloin of beef or pork
  • 2 onions
  • 4 teaspoons Dijon mustard
  • 50 ml cooking cream
  • 1 tray of sliced mushrooms
  • 200 g of sliced Serrano ham
  • 100 g duck foie
  • 1 rectangular puff pastry sheet
  • 1 egg for painting the puff pastry
  • salt, oil and ground black pepper

STEP-BY-STEP PREPARATION

Season the sirloin with salt and pepper, sear the sirloin over high heat on all sides. Set aside.

Preparació de la duxelle

Cut the onion into julienne strips and wash and slice the mushrooms if they are not already cut.

In the same frying pan in which the sirloin was pan-seared, poach the julienned onion over a low heat.

When the onion is soft, add the sliced ​​mushrooms. Sauté and season with salt.

Add the cooking cream and cook over a low heat for about 5 minutes.

Turn off the heat and pass the contents of the pan through the blender. Set aside.

Leave the meat and the Duxelle to cool.

Now spread the cling film on the marble.

Spread the serrano ham on the cling film, forming a layer and placing the slices of ham on top of each other.

Then spread another layer on top of the ham and spread the Dijon mustard.

The next layer on top of the mustard layer is the duxelle layer, which is already cold.

Spread the reserved sirloin with the pâté.

Now place the sirloin and wrap it well with all the layers.
To roll it up, use the transparent film, it is easier to roll it up when it is cold.

Put it in the fridge for at least one hour. We can leave it in the fridge all night and this way we will have the dish half ready if we have guests the next day and we save most of the work in the kitchen.

Once the time has elapsed, it will be cold and compact. Prepare a baking tray with baking paper.

Beat an egg to paint and seal the puff pastry.

Preheat the oven, heat up and down to 190 degrees.
Roll out a sheet of puff pastry.

Remove the cling film from the sirloin.

Place the sirloin on the puff pastry sheet and wrap it up, leaving the joint facing downwards, wrap the sides like a parcel and press down so that it does not open.

Paint the puff pastry well with beaten egg, this will give it a nice golden colour.

Place it in the preheated oven and bake until the puff pastry is golden brown, the time is variable depending on the taste of the meat.

Around 30 minutes, if we like it more done we continue baking for a little longer and cover it with aluminium foil so that the puff pastry is not too toasted, it is a question of getting the hang of it.

Once out of the oven, leave to rest for 10 minutes before serving.

NOTES

Although it may not look like it, this is a simple dish to make and looks great if we have guests, even on a Christmas party day.

You may also like these baked dishes Baked pork secret and Baked pork ribs.

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