Filet Wellington
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 35 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 600 g puff pastry, frozen
- 3 shallot (s)
- 500 g mushrooms
- 3 tablespoon butter
- 4 cl Madeira
- 3 tablespoon heavy cream
- salt
- pepper
- 2 tablespoon parsley, chopped
- 1 ½ kg beef fillet (s) from the center piece
- 2 tablespoon clarified butter
- 100 g liver pate
- 2 egg yolks
Print Recipe
Pin Recipe Instructions
- Thaw the puff pastry.
- Peel the shallots, dice finely. Rub, clean, chop mushrooms. Sweat the shallots in the butter, add the mushrooms and stew until the liquid has evaporated.
- Stir in Madeira and cream and allow to evaporate over high heat. Season with salt and pepper, fold in the parsley.
- Preheat the oven to 220 degrees.
- Pat the meat dry, rub with salt and pepper. Sear it in the clarified butter, remove it and pat dry.
- Spread the liver pate on the fillet, spread the mushroom farce on top. Lay the dough sheets on top of each other and roll out into a large rectangle. Cut off a strip of dough. Place the fillet on the top third of the dough rectangle. Brush the edges with a little beaten egg yolk, cover the meat with the batter, press the edges down well. Brush the dough strips from below with egg yolk. Decorate the pastry with it, brush with egg yolk.
- Bake the fillet in a greased tray for about 35 minutes, then let it rest for about 10 minutes in the switched-off oven. Cut the fillet open, possibly serve with vegetables.
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