Favuzzi Magazine (English) December 2016 | Page 21

- 800 g beef filet mignon
- 1 package store-bought puff pastry
- 180 g (1 jar) Favuzzi mushroom and truffle pâté
- 500 g spinach
- 1 shallot
- 30 mL (2 tablespoons) Favuzzi olive oil
- 30 mL (2 tablespoons) O sherry vinegar
- 1 egg

BEEF WELLINGTON
SERVES 4 TO 6
PREPARATION - 30 MINUTES
COOKING - 30 MINUTES
PREHEAT OVEN TO 220 C OR 425 F.
SEASON BOTH SIDES OF THE FILET MIGNON WITH
SALT AND PEPPER. HEAT HALF THE OIL IN A FRYING
PAN AND ADD THE MEAT. COOK ON EACH SIDE FOR
TWO MINUTES TO BROWN, THEN REMOVE THE MEAT
FROM THE HEAT AND REFRIGERATE TO COOL.
IN A FRYING PAN, HEAT THE REST OF THE OIL AND
SWEAT THE SHALLOT FOR A MINUTE. ADD THE
SPINACH AND DEGLAZE WITH VINEGAR. COOK FOR
A FEW MINUTES UNTIL THE LIQUID REDUCES DOWN A
LITTLE, THEN REMOVE EXCESS LIQUID WITH A SPOON.
SPREAD THE PASTRY ON A BAKING SHEET AND TOP
WITH THE SPINACH MIXTURE. TAKE THE BEEF OUT THE
REFRIGERATOR AND SPREAD WITH MUSHROOM AND
TRUFFLE PÂTÉ. PLACE THE MEAT IN THE MIDDLE OF THE
PASTRY COVERED WITH SPINACH AND WRAP THE
PASTRY OVER THE MEAT TO ENCLOSE IT.

FA08

MUSHROOM AND
TRUFFLE PÂTÉ
FAVUZZI
180 G

FA11

EXTRA-VIRGIN
OLIVE OIL
FAVUZZI
500 ML

IN A SMALL BOWL, BEAT THE EGG AND BRUSH THE
BEEF WELLINGTON ALL OVER.
BAKE IN THE OVEN FOR 30 MINUTES. CHECK THE MEAT
TEMPERATURE WITH A THERMOMETER. FOR A NICE
MEDIUM-RARE DONENESS, THE TEMPERATURE AT THE
CENTRE OF THE ROAST SHOULD BE 56°C OR 133°F.
AFTER REMOVING FROM THE OVEN, LEAVE TO REST
FOR 5 TO 8 MINUTES BEFORE SERVING.

OL03

SHERRY VINEGAR
O
200 ML

FAVUZ Z I.CO M / DE CE M B ER 2 0 1 6 / PAG E 2 1