Beef Wellington
Cook Time
Cook Time
  • 1lb (500 g) filet mignon steaks
  • 1sheet pre-made puff pastry dough
  • 1clove garlic
  • 4cups (350 g) portobello mushrooms
  • 6slices of Serrano or Parma ham
  • Salt and pepper to taste
  • Dijon mustard
  • 1 egg to paint the dough
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Close the sides of the dough tightly on the fillet, remove the excess and leave in the fridge for 20 more minutes.
  6. After the previous point, paint the loin dough with a beaten egg.
  7. Using the Instant Vortex panel, press Bake, set the time to 25 Minutes and the temperature to 180°C. Press Start.
  8. Once ready, grease with spray butter and carefully place the Wellington steak.
  9. After this time, wait 10 minutes to cut the steak and enjoy a delicious, juicy and tender Wellington steak.