Fillet steaks à la Wellington in strudel leaf

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the fillet packs, rinse dried mushrooms and soak in 300 ml cold water for about 1 hour. Peel and finely dice the shallots. Finely chop the nuts. Sauté shallots in 2 tbsp. hot oil. Roast the nuts briefly with the shallots.

2. 2

   Stir in mustard and honey. Season with salt and pepper, let cool down. Wash the parsley. Drain the mushrooms and collect the soaking water for the sauce. Chop the parsley and mushrooms finely and fold into the shallots.

3. 3

   For the beans, peel and finely dice the shallots. Clean and wash the fresh beans. Cook the beans in boiling salted water for about 12 minutes. Drain.

4. 4

   For the filet packs, let the dough sheets rest at room temperature for about 10 minutes. Dab steaks dry, sprinkle with 2 tablespoons of cognac and massage in (see photos on the right). Fry in a pan in 2 tbsp. hot oil on each side for approx. 2 minutes.

5. 5

   Season with salt and pepper. Wrap in aluminium foil. Put the pan aside.

6. 6

   Melt 50 g butter. Spread out a damp tea towel and place a dry one on top. Roll out the dough. Place 2 sheets on top of each other, brush each piece of dough with butter, fill, form into a bag and close.

7. 7

   Brush with the rest of the butter. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 10-12 minutes.

8. 8

   Heat the pan with the frying fat. Deglaze with 1⁄4 l water, soaking water from the mushrooms and cream. Bring to the boil and simmer for about 5 minutes. Stir starch and 4 tbsp. cognac until smooth. Bind the mushroom sauce with it.

9. 9

   For the beans, fry the ham and shallots in 1 tbsp. hot butter. Heat the beans in the butter again. Season with pepper. Take the packet out of the oven and let it rest for a short time. Arrange everything. Serve with celery-potato mashed potatoes.

Nutrition Facts

KCAL
930 kcal

CARBS
61 g

FATS
55 g

PROTEINS
48 g