October 20, 2017
Wellington fillet is a second course of meat to be prepared for special occasions and is a recipe known all over the world. Here is the recipe of Professional Pots.
INGREDIENTS FOR 6-8 PEOPLE:
- 1.2kg fillet of beef
- 500 g of fresh champignon mushrooms
- 150 g of Parma ham (6 slices)
- 2 rolls of puff pastry
- English mustard to taste
- 1 egg yolk
- extra virgin olive oil to taste
- pepper to taste
COOKING TOOLS:
PROCEDURE:
- Clean the mushrooms by removing the soil, roughly cut them into pieces and blend them with a pinch of salt and pepper until you obtain a fairly fine and homogeneous puree.
- Transfer it to a very hot pan and cook, turning it from time to time until it is cooked through. completely dry. It's It is very important that the mushrooms release all the water.
- the outside of the fillet by massaging it, then divide it into two slices and brown them both in a hot pan.
- brown all sides so that all sides are browned. the meat seals itself and does not subsequently lose its juices. Then remove from pan, brush with mustard and let sit for a few minutes.
- of raw ham on the larg. At the length of the meat slice, distribute the mushroom puree evenly and add a pinch of pepper.
- time has elapsed, remove from the oven, wait a few minutes and then cut into slices about 1.5/2cm thick and serve.
