The crusted tenderloin Wellington
Instructions
While thaw the dough, fried in butter, the onion and the mushrooms. Add sherry and let cool, then the chopped parsley, a pinch of salt and pepper and grated nutmeg.
Scalded in the butter turn fillet on all sides. Roll the pastry on a little flour, lie over the mushroom sauce, place the Tenderloin in the Center and cover with the remaining mushrooms. Roll the meat in browse closing sides with light finger pressure, put the whole thing into a buttered baking-pan, after the brush roll with a mixture made by mixing the yolks with milk. Put in the oven already warm (200 degrees) and simmer for 1 hour and a half, until the dough has taken a golden color.
Turn off the oven and let cool for about 15 minutes tenderloin with the door open. Then serve. For the sauce with mushrooms instead of sherry, you can also use half a glass of orange juice.
For the more curious to know from whence derives the name, behold < a href = "http://biografieonline.it/biografia.htm?BioID=2646&biografia=Arthur+Wellesley+I+duca+di+Wellington" > who is Lord Wellington
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 6 persons
- 1000 g of beef tenderloin
- 400 g of mushrooms
- 400 g of frozen puff pastry
- 2 onions
- 2 egg yolks
- 2 tablespoons of whole milk
- 3 tablespoons of sherry
- Flour
- Parsley
- 50 g of butter
- Salt
- Pepper
- Nutmeg