Beef fillet steak with mushroom farce and puff pastry stars (a la Wellington)

Name: Beef fillet steak with mushroom farce and puff pastry stars (a la Wellington)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 7-10 Tbsp thinly grated peel of 1/2 organic lemon; 50 g sugar + something to season; 2 Cinnamon sticks; 7 Cloves; 650 ml dry red wine; 4 small apples (about 125 g each); 1 (approx. 1 kg) small head red cabbage; 2 Onions; 2 TABLESPOONS clarified butter; 0?$? Bay leaves; 5 Juniper berries; 250 ml red currant juice; 6-8 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Salt; 2-3 TABLESPOONS Currant Jelly; 1 disc (75 g/10 x 18 cm) frozen puff pastry; 1 Egg yolk (size M); 1 TEASPOON + 100 g whipped cream; 300 g pink mushrooms; 4 Shallots; 1/4 collar Parsley; 2 TABLESPOONS Butter; 7-10 Tbsp Pepper; 800 g Fillet of beef (middle piece); 4 TABLESPOONS Oil; 4-5 Tbsp Cognac; 200 ml Beef stock; 400 g Schupfnudeln (cooling shelf); 7-10 Tbsp Flour; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

7-10 Tbsp thinly grated peel of 1/2 organic lemon
50 g sugar + something to season
2 Cinnamon sticks
7 Cloves
650 ml dry red wine
4 small apples (about 125 g each)
1 (approx. 1 kg) small head red cabbage
2 Onions
2 TABLESPOONS clarified butter
0?$? Bay leaves
5 Juniper berries
250 ml red currant juice
6-8 TABLESPOONS Balsamic vinegar
7-10 Tbsp Salt
2-3 TABLESPOONS Currant Jelly
1 disc (75 g/10 x 18 cm) frozen puff pastry
1 Egg yolk (size M)
1 TEASPOON + 100 g whipped cream
300 g pink mushrooms
4 Shallots
1/4 collar Parsley
2 TABLESPOONS Butter
7-10 Tbsp Pepper
800 g Fillet of beef (middle piece)
4 TABLESPOONS Oil
4-5 Tbsp Cognac
200 ml Beef stock
400 g Schupfnudeln (cooling shelf)
7-10 Tbsp Flour
baking paper

Directions

1
Bring lemon zest, 50 g sugar, 1 cinnamon stick, 3 cloves and 400 ml wine to the boil in a saucepan until the sugar has dissolved. Peel apples and put them side by side in the pot and let them simmer at low heat for 15-20 minutes. Turn the apples several times
2
Clean the red cabbage, quarter it and cut it into fine strips from the stalk. Peel onions and cut them into strips. Heat clarified butter in a large pot, fry onions for 4-5 minutes until transparent. Add red cabbage, bay leaf, juniper berries, 4 cloves, 1 cinnamon stick, 250 ml red wine and juice. Season with vinegar, salt and sugar. Bring to the boil and simmer for 50-60 minutes. Finally add currant jelly. Season red cabbage again with salt, sugar and vinegar
3
In the meantime, let the puff pastry for the "stars" thaw at room temperature for about 10 minutes. Remove apples from the pot. Let the apple stock simmer for 8-10 minutes to a light syrup. Pour the syrup over the apples and let it get cold. Roll out the puff pastry slightly on a lightly floured work surface. Cut out stars with cutters of different sizes. Put the stars on a baking tray lined with baking paper. Whisk the egg yolk and 1 teaspoon of cream and brush the stars with it thinly. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for about 5 minutes. Take out and let cool down
4
Clean and clean the mushrooms and chop them very finely. Peel 2 shallots and also chop them very finely. Wash parsley and shake dry. Pluck leaves from the stalks and chop very finely. Heat 1 tbsp. butter in a frying pan. Sauté the shallots for 1-2 minutes. Add the mushrooms and fry over high heat for about 5 minutes. Mix in parsley, season to taste with salt and pepper, set aside
5
Dab meat dry and cut into 4 thick slices (4-5 cm each). Season meat with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Fry the meat for 1-2 minutes on each side. Remove and place on a baking tray lined with baking paper. Reduce oven temperature (electric cooker: 100 °C/ circulating air: 75 °C/ gas: see manufacturer). Cook the meat for approx. 25 minutes. Approx. 3 minutes before the end of the cooking time, spread the mushroom mixture on the meat
6
In the meantime, peel 2 shallots for the sauce and cut them into large pieces. Heat up the roasting set again and sauté the shallots for about 5 minutes. Deglaze with cognac and let it boil down briefly. Add stock and 100 g cream, bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and 1 pinch of sugar. Pass through a sieve into a pot
7
Heat 2 tablespoons of oil and 1 tablespoon of butter in a large frying pan and fry the potato noodles for 5-10 minutes, turning several times. Arrange meat, red cabbage and potato noodles on the plates. Pour on the sauce. Lift the apples out of the syrup, drain, quarter and add. Garnish with puff pastry stars