Filet Wellington Old Way

Summary

Ingredients

• 1,200 beef fillet (s) from the evenly thick middle piece, well pared
• 3 tablespoon rapeseed oil, for frying
• 1 package puff pastry, from the cooling shelf
• 1 egg (s), separated
• 400 g mushrooms
• 1 shallot (s), finely diced
• 2 tablespoon butter, for frying
• 5 tablespoon Madeira
• 2 tablespoon heavy cream
• 75 g foie ras or duck
• salt and pepper
• 6 pinches salt (fleur de sel)

For the sauce:

• 100 ml red wine
• 100 ml jus (veal)
• 5 tablespoon Madeira
• 3 tablespoon crème fraîche
• 15 g truffle, black, diced very small
• salt and pepper
• 50 g butter, cold

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Instructions

1. Take the puff pastry out of the refrigerator, place it on enough cling film and check whether the fillet can be wrapped in it. If in doubt, roll out the dough with a little flour.
2. Salt and pepper the fillet, heat the oil and fry the fillet vigorously on all sides, set aside and allow to cool.
3. For the duxelles, quarter the cleaned mushrooms and mix roughly in the cutter. Sauté the shallot in 1 tablespoon of the butter for 5 minutes until colorless, add the remaining butter and sauté the mushrooms in it. Add the Madeira and cream and continue to cook on a high heat until all the liquid has evaporated. Season with salt and pepper and let the duxelles cool down.
4. Mix these well with the foie gras. Rub the cooled fillet with this farce and place it on the puff pastry in the lower third. With the help of the cling film underneath, roll up the fillet tightly, cut off any protruding dough, rub the edges of the dough with egg white, put it together well and press it on.
5. Put the well-sealed package on a baking sheet lined with baking paper, remove the cling film and let it rest for 15 minutes.
6. Decorate the package with the dough sections as you like, brush with egg yolk, scratch further decorations into the dough with the back of a knife, carefully salt the outside and then put in the 220 degree oven for 30 minutes.
7. For the sauce, deglaze the roasted ingredients from the searing of the fillet with the wine, add the veal jus and reduce to half. Now add the Madeira and the diced truffle, let it boil for a moment and then add the crème fraîche, season to taste, keep warm.
8. Thicken with the cold butter just before serving.
9. Take out the fillet, turn off the oven, open the oven door to reduce the temperature. Let the fillet rest for 5 minutes and then relax for another 5 minutes in the oven, which is then only 65 degrees.
10. Cut open with a very sharp knife so that the dough as a coating is not damaged.
11. Choose side dishes of your choice and season.