Beef Wellington


  • 1 lb (500 g) filet mignon steaks
  • 1 sheet pre-made puff pastry dough
  • 1 clove garlic
  • 4 cups (350 g) portobello mushrooms
  • 6 slices of Serrano or Parma ham
  • Salt and pepper, to taste
  • Dijon mustard
  • 1 egg to paint the dough
  • Turn on the Instant Pot® and on the SALT option to seal the tenderloin on all sides with salt and pepper. It should have a round texture; once sealed reserve and smear with Dijon mustard.
  • In the same SAUTÉ option , add a garlic clove and the finely chopped portobellos, add salt and remove once they have reduced their own water. Reserve.
  • Place a part of food plastic on the work table and spread out 6 slices of ham. Then make a layer with the chopped portobellos and put the fillet with the mustard; roll delicately until both sides come together, reserve in the fridge for 15 minutes.
  • Again, place a sheet of food plastic and put the puff pastry and then put the rolled fillet. It is important to bathe the dough with a little beaten egg so that the loin sticks well.
  • Close the sides of the dough tightly on the fillet, remove the excess and leave in the fridge for 20 more minutes.
  • After the previous point, paint the loin dough with a beaten egg.
  • Using the Instant Vortex panel, press Bake , set the time to 25 Minutes and the temperature to 180°C . Press Start.
  • Once ready, grease with spray butter and carefully place the Wellington steak.
  • After this time, wait 10 minutes to cut the steak and enjoy a delicious, juicy and tender Wellington steak.
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