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Recipe The Wellington Tenderloin En Croute


The Wellington Tenderloin En Croute

Recipe yeld 6 servings

Ingredients

1000 G Beef Fillet
400 G Mushrooms
400 G Frozen Puff Pastry
2 Onions
2 Egg Yolks
2 Tablespoons Whole Milk
3 Tablespoons Sherry
Flour
Parsley
50 G Butter
Rooms
Pepper
Nutmeg

Amount Per Serving Calories: 612


Method

As the dough thaws, saute the onion and mushrooms in butter.
United sherry and let it cool, then add the chopped parsley, a pinch of salt and pepper and grated nutmeg.
Cooked in butter, turning the tenderloin on all sides.
Roll out the pastry on a little 'flour, lie above the mushroom sauce, place the fillet in the center and cover with remaining mushrooms.
Roll the meat in pastry closing the sides with a light finger pressure, put it into a buttered pan, after the roll brushed with a mixture made by mixing the yolks with the milk.
Put in the oven already hot (200 degrees) and cook for 1 hour and a half, until the dough will not have taken a color a golden brown.
Turn off the oven and let cool for about 15 minutes the thread with the door open.
Then serve.
For the sauce with mushrooms instead of sherry, you can also use half a glass of orange juice.

Find recipes for Main Dishes based on Beef


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