EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS 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:
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 non–stick 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!