Filé Wellington by @arosaoficial

2h

6 servings

🥐

300 g

Puff pastry

🥚

1

Egg

🥖

120 ml

Breadcrumbs

🥩

400 g

Filet mignon

🍄

350 g

Portobello mushroom

🧅

1

Onion

🧄

1 clove

Garlic

🥓

100 g

Parma ham

🧂

Salt

⚫

Pepper

🫒

Olive oil

  1. Thaw the puff pastry according to the package instructions.

  2. Heat

    Heat the olive oil and brown the onion and garlic in it.

  3. Add

    Add the Portobello mushroom and sauté until wilted and the cooking liquid evaporates, then turn off the heat and let it cool.

  4. Season

    Season the filet mignon with salt and pepper, heat a drizzle of olive oil in a frying pan, and sear the meat quickly on all sides until golden, using tongs to avoid piercing it.

  5. Pat

    Turn off the heat and pat the filet mignon dry with paper towel.

  6. Wrap

    On a piece of plastic wrap, lay out the Parma ham slices, the mushroom filling and the filet mignon.

  7. Roll

    Roll it up using the plastic wrap like a roulade and chill for 1 to 2 hours.

  8. Sprinkle

    Sprinkle the breadcrumbs over the pastry and place the filled filet mignon on top.

  9. Close the longer sides first, then the shorter sides.

  10. Place

    Place on a baking tray with the seam facing down.

  11. Brush

    Make the desired decoration and brush with the beaten whole egg.

  12. Bake

    Bake in a preheated oven at 180°C for approximately 40 minutes or until golden.

  13. Serve

    Remove from the oven, wait about 10 minutes, and serve.

Filé Wellington by @arosaoficial

2h

6 servings

🥐

300 g

Puff pastry

🥚

1

Egg

🥖

120 ml

Breadcrumbs

🥩

400 g

Filet mignon

🍄

350 g

Portobello mushroom

🧅

1

Onion

🧄

1 clove

Garlic

🥓

100 g

Parma ham

🧂

Salt

⚫

Pepper

🫒

Olive oil

Preparation Steps

  1. Step 1/13

    Thaw the puff pastry according to the package instructions.

    🥐Puff pastry

  2. Step 2/13

    Heat the olive oil and brown the onion and garlic in it.

    🫒Olive oil
    🧅Onion
    🧄Garlic
    🍳Frying pan

  3. Step 3/13

    Add the Portobello mushroom and sauté until wilted and the cooking liquid evaporates, then turn off the heat and let it cool.

    🍄Portobello mushroom
    🍳Frying pan

  4. Step 4/13

    Season the filet mignon with salt and pepper, heat a drizzle of olive oil in a frying pan, and sear the meat quickly on all sides until golden, using tongs to avoid piercing it.

    🥩Filet mignon
    🧂Salt
    ⚫Pepper
    🫒Olive oil
    🍳Frying pan
    🥢Tongs

  5. Step 5/13

    Turn off the heat and pat the filet mignon dry with paper towel.

    🥩Filet mignon
    🧻Paper towel

  6. Step 6/13

    On a piece of plastic wrap, lay out the Parma ham slices, the mushroom filling and the filet mignon.

    🥓Parma ham
    🍄Portobello mushroom
    🥩Filet mignon
    🧻Plastic wrap

  7. Step 7/13

    Roll it up using the plastic wrap like a roulade and chill for 1 to 2 hours.

    🧻Plastic wrap

  8. Step 8/13

    Sprinkle the breadcrumbs over the pastry and place the filled filet mignon on top.

    🥖Breadcrumbs
    🥐Puff pastry
    🥩Filet mignon

  9. Step 9/13

    Close the longer sides first, then the shorter sides.

    🥐Puff pastry

  10. Step 10/13

    Place on a baking tray with the seam facing down.

    🍳Baking tray

  11. Step 11/13

    Make the desired decoration and brush with the beaten whole egg.

    🥚Egg
    🖌️Brush

  12. Step 12/13

    Bake in a preheated oven at 180°C for approximately 40 minutes or until golden.

    🍳Baking tray

  13. Step 13/13

    Remove from the oven, wait about 10 minutes, and serve.

Composition

Ingredients

Types

Grains, Baked Goods, Eggs, Meat, Vegetables, Spices, Oils

Ingredients

Puff pastry, Egg, Breadcrumbs, Filet mignon, Portobello mushroom, Onion, Garlic, Parma ham, Salt, Pepper, Olive oil

Notes

Puff pastry (laminated puff pastry sheet), Egg (whole egg, beaten, for brushing), Filet mignon (approximately), Portobello mushroom (chopped), Onion (chopped), Garlic (chopped), Salt (to taste), Pepper (to taste), Olive oil (for frying, amount not given)

Allergens

Gluten, Eggs

Dietetics

Dietary regimen

High-Protein, Sugar-Free

Calories

520 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 28g, Fat: 35g, Fiber: 2g, Sugars: 2g

Nutritional Information

Minerals

Iron: 2.5mg, Zinc: 4mg, Sodium: 650mg, Potassium: 480mg, Phosphorus: 220mg

Vitamins

Vitamin B12: 1.8µg, Vitamin B6: 0.5mg, Niacin (B3): 6mg, Vitamin D: 0.3µg

Preparation

Time Information

Preparation

1 hour 20 minutes

Cooking

40 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Expert (4/4)

Steps

13 steps

Equipments

Utensils

Plastic wrap, Tongs, Frying pan, Paper towel, Baking tray, Knife, Cutting board, Brush

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner Party, Special Occasion, Celebration

Origin

Source

Platform

instagram

Original Creator

@arosaoficial

Origin

Cuisine

Brazilian, French

Geographic

Brazil, South America

Various

Aspect

Texture

Flaky, Tender, Juicy, Crispy

Flavors

Savory, Umami, Earthy, Rich

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,reheat in the oven to keep pastry crisp), freezer : up to 1 month (freeze before baking for best texture,wrap tightly in plastic and foil)