Filet Wellington with creamed mushrooms

Name: Filet Wellington with creamed mushrooms
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 4 discs (à 75 g) deep-frozen puff pastry; 15 g dried porcini; 2 Onions; 1 kg pink mushrooms; 40 g Butter; 2 TABLESPOONS dry sherry; 750 g Fillet of beef; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Parsley; 100 g Liver pâté; 2 TABLESPOONS Breadcrumbs; 1 Egg; 7-10 Tbsp pink berries; 3 Spring onions; 200 g Whipped cream; 1-2 TABLESPOONS Sauce thickener; 7-10 Tbsp Flour

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

4 discs (à 75 g) deep-frozen puff pastry
15 g dried porcini
2 Onions
1 kg pink mushrooms
40 g Butter
2 TABLESPOONS dry sherry
750 g Fillet of beef
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Parsley
100 g Liver pâté
2 TABLESPOONS Breadcrumbs
1 Egg
7-10 Tbsp pink berries
3 Spring onions
200 g Whipped cream
1-2 TABLESPOONS Sauce thickener
7-10 Tbsp Flour

Directions

1
Place the puff pastry slices next to each other and defrost. Soak porcini in 250 ml water. Peel and finely dice onions. Wash and clean the mushrooms. Chop 375 g mushrooms finely, halve the remaining mushrooms. Drain porcini mushrooms, collect liquid. Chop mushrooms. Heat 20 g butter. Sauté onions, chopped mushrooms and porcini mushrooms.
2
Deglaze with sherry and cook until the liquid has evaporated. In the meantime wash and dry the beef fillet. Heat the oil in a pan. Brown the fillet in it all around for about 15 minutes. Season with salt and pepper. Deglaze with the porcini liquid, fry for a further 5 minutes, let cool down, keep roasting set. Wash and chop the parsley. Dice liver pate. Stir both into the mushroom pan and season with salt and pepper. Place the puff pastry on a lightly floured work surface and roll out into a rectangle (30 x 25 cm). Place on a baking tray, sprinkle the lower third with breadcrumbs. Place the fillet on top, spread with the farce and press down firmly. Separate the egg. Brush the edges of the dough with egg white. Wrap the fillet with the puff pastry. Put aside any remaining dough, cut out stars. Spread the puff pastry with whisked egg yolk. Sprinkle baking tray with water.
3
Place the puff pastry on a lightly floured work surface and roll out into a rectangle (30 x 25 cm). Place on a baking tray, sprinkle the lower third with breadcrumbs. Place the fillet on top, spread with the farce and press down firmly. Separate the egg. Brush the edges of the dough with egg white. Wrap the fillet with the puff pastry. Put aside any remaining dough, cut out stars. Spread the puff pastry with whisked egg yolk. Sprinkle baking tray with water. Spread stars on top. Bake the fillet in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes, stars for about 8 minutes. Let the fillet rest for another 10 minutes and cut open. In the meantime heat 20 g butter in a pan. Sauté the mushrooms in half. Season with salt, pepper and pink berries. Clean and wash spring onions, cut into fine pieces and add. Add the saved roast, 200 ml water and cream, bring to the boil. Stir in sauce thickener, bring to the boil again and season to taste
4
Spread stars on top. Bake the fillet in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes, stars for about 8 minutes. Let the fillet rest for another 10 minutes and cut open. In the meantime heat 20 g butter in a pan. Sauté the mushrooms in half. Season with salt, pepper and pink berries. Clean and wash spring onions, cut into fine pieces and add. Add the saved roast, 200 ml water and cream, bring to the boil. Stir in sauce thickener, bring to the boil again and season to taste