BEEF WELLINGTON WITH BALSAMIC VINEGAR
- Sara
- Apr 23, 2024
- 2 min read
GLUTEN FREE - LACTOSE FREE
A crazy and truly irresistible dish and you'll be sure of making your guests happy.
INGREDIENTS
100 g onions
300 gr mushrooms
600 g beef fillet
1 roll of puff pastry (also gluten-free)
150 g ham
Mustard to taste
1 yolk
1 drizzle of olive oil
1 drizzle of Balsamico Via Bonacorsa 60
PREPARATION TIME
30 minutes
COOKING TIME
40 minutes
Start by finely chopping onions [1] and mushrooms [2]. Then cook them in a pan for 10 minutes with a little olive oil [3] and set aside.
Then take the fillet and pan-fry it on all sides [4]. Then coat it with mustard [5].
Now place a sheet of cling film on the work surface and cover it with slices of ham [6], taking care not to leave any holes.
Then take the mushroom and onion cream and spread it directly on top of the ham slices [7], creating an additional layer. Now place the fillet in the middle [8] and wrap it tightly with the layers of ham and mushrooms, creating a roll [9]. Use the cling film for this. Then leave the fillet to rest in the fridge for 20 minutes, still wrapped tightly.
Meanwhile, place the sheet of puff pastry on another sheet of cling film and make small holes in the pastry with a fork [10]. Then brush it with some of the egg yolk.
Release the fillet from the cling film and now wrap it around the puff pastry. Seal it well. Make marks on the surface [11] and brush with the remaining egg yolk.
Bake in a static, preheated oven at 200 degrees for 40 minutes. It should be golden brown on the outside [12] and pink inside.
Cut it into fairly thick slices [13] and serve still warm with a drizzle of Balsamico via Bonacorsa 60 [14-15].
📌 Let us know what you think in the comments!
Follow our column BALSAMIC RECIPES on Instagram @oronero.store
Comments