Saving at home – Wellington fillet


Hi everyone!

Today we will see how to prepare the Wellington fillet, a must to have in our recipes.
For the mushroom sauce recipe click on:

Let’s start:


Ingredients for 4 people: 1 pack of Rectangular Puff Pastry – 600 g of Fillet of beef – 100 g of Liver Paté – 1 cup of mushroom sauce – 1 Yolk – Rosemary – milk – butter – salt


In a baking dish melt 25 g of butter with rosemary and brown the fillet over high heat, turning it from all sides, for about ten minutes.

Season to taste with salt, pepper, bake in a hot oven at 200º and cook for another 15 minutes. Bake and let cool.

In a bowl pour the mushroom sauce, add the paté and mix well.

Unroll the puff pastry in a baking pan laying it on its special nonstick paper, brush the surface with water and arrange over the fillet; cover with the mushroom sauce and paté and roll the dough well sealing the edges.

Beat the egg yolk with a teaspoon of milk and with the mixture brush the pasta.

Bake in a hot oven at 200 º C. for about 15 minutes.

Bake and serve the fillet cut into slices, accompanied, if desired, with vegetables sauteed in butter.

Enjoy your meal!

original recipe:


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