Filet Wellington À La Eva
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pork fillet (s)
- 500 g meat loaf, optionally sausae meat
- 1 can mushrooms, chopped into small cubes)
- 1 bunch parsley, finely chopped
- 2 large onions, cut into small cubes
- Nutmeg, thyme, marjoram, salt and pepper
- 2 packs puff pastry (rolled out, from the refrigerated shelf)
- 3 egg (s) (1 which is whisked)
- Clarified butter
Print Recipe
Pin Recipe Instructions
- Remove the skin from the fillet, season lightly with salt and pepper. Fry quickly in clarified butter until crispy. (It should be browned on the outside but still very pink on the inside.) Remove from the pan and set aside, covered. In the same pan, let the onions become translucent. Add chopped parsley, nutmeg, thyme, marjoram, salt and pepper to taste. But be careful, the sausage meat itself is usually salty, it`s better to season it later. Let the mixture cool down and then mix well with the 2 eggs and the sausage meat so that it becomes smooth.
- Now brush the puff pastry with the filling (leave an edge of approx. 3 cm blank all around) and place the fillet on top. Cover with the remaining filling. Brush the edges of the pastry with water and cover with the remaining puff pastry. Seal the edges of the dough well. Now brush with the beaten egg and place in the oven preheated to approx. 200 ° C. It stays there for about 25-30 minutes.
- If the puff pastry gets too dark, cover with aluminum foil.
- A green salad goes well with it.
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