Fillet In Crusted Wellington

Preparation:

Preparation: While the pastry is defrosting, brown the onion and mushrooms in the butter. Add the sherry and let it cool down, then the chopped parsley, a pinch of salt and pepper and some grated nutmeg. Sear the tenderloin in butter, turning it on all sides. Roll out the pastry on a little flour, spread the mushroom sauce on top, place the fillet in the center and cover it with the remaining mushrooms. Roll the meat in the pastry by closing the sides with a light pressure of your fingers, place everything in a buttered pan, after having brushed the roll with a mixture made by mixing the egg yolks with the milk. Place in the preheated oven (200 degrees) and cook for 1 hour and a half, until the pastry has taken on a golden colour. Turn off the oven and leave the fillet to cool for about 15 minutes with the door open. Then serve. For the dressing with mushrooms instead of sherry, you can also use half a glass of orange juice.