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- Ingredients
- Recipe
- File Mignon400 g
- Fresh paris mushroom200 g
- Common onion1 unit(s)
- Cognac30 ml
- Fresh thyme1 to taste
- Garlic2 unit(s)
- Puff pastry200 g
- Parma ham50 g
- Dijon mustard20 g
- Egg1 unit(s)
- MISE EN PLACE: Season the fillet with salt and pepper. Heat a skillet and sear the fillet on all sides for approx. 2min on each side. The cooking will be finished in the oven. Reserve.
- FILLING: Chop the mushrooms, onion and garlic finely chopped. In a pan, brown the onion and garlic, add the thyme leaves and the chopped mushrooms. Season with salt and pepper to taste and sauté until the mushrooms are wilted. Add the cognac and cook until all the liquid in the pan dries up. Reserve.
- PASTA: Open the puff pastry without removing the plastic that surrounds it. If the dough is divided, join the two parts by opening one next to the other and press one over the other with your fingers until they stick together. Arrange a layer of parma ham and add the mushroom paste on top.
- PASTA: Spread djon mustard all over the fillet and place the fillet on top of the mushroom paste. Cover the filet again with the mushroom paste and the rest of the parma.
- DUST: Wrap the dough around the fillet, leaving it very firm. Cut off any remaining dough scraps. Open the egg and separate only the yolk. Pass the egg yolk on the puff pastry with the help of a brush (if you don't have it, you can use your hand). Bake in a preheated oven at 180°C for approximately 30 minutes.
- WELLINGTON: Remove from oven and let cool for at least 10 minutes, this ensures the wellington is firmer before cutting. To cut the fillet, hold it firmly with your hands and make precise cuts.
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