Fillet Wellington

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the filling, peel two onions and dice them finely. Clean and sanitize the mushrooms. Put some mushrooms aside. Chop the rest finely. Wash parsley, dab dry, pluck leaves from the stalks and chop.

2. 2

   Heat a tablespoon of oil in a frying pan, fry the mushrooms and onions until there is no more liquid in the pan. Fold in parsley and two tablespoons of tomato paste and season with salt, pepper and a little sugar.

3. 3

   Wash the meat and dab dry. Heat two tablespoons of oil in a pan. Fry the meat for eight to twelve minutes while turning. In the meantime, cut the rind off the toast. Cut the bread into pieces and grind in the universal chopper.

4. 4

   Roast bread in a coated pan without fat until golden brown. Season the meat with salt and pepper, remove and let it cool down a little. Keep the frying set. Roll out the puff pastry on the foil. With a ribbed pizza cutter, cut a strip about 1.5 centimetres wide from one long side and cut a very thin strip from the other long side so that both sides are ribbed.

5. 5

   Fold over the remaining dough from the long side and roll out into a square (35 x 35 cm) on a floured work surface. Separate the egg and brush the edges of the dough with egg white. Sprinkle toasted breadcrumbs the size of the fillet on the front edge of the dough and add some mushroom mixture.

6. 6

   Place the fillet on top. Put the rest of the filling on the fillet, press it down and wrap it in the batter. Press the edges of the dough well. Place on a baking tray lined with baking paper. Mix the egg yolk and a teaspoon of cream and brush the fillet with it.

7. 7

   Cut puff pastry strips into suitable pieces, place diagonally on the fillet and press lightly. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about ten minutes.

8. 8

   Then reduce the temperature (electric oven: 200 °C/ circulating air: 175 °C/ gas: stage 3) and bake for a further ten to 15 minutes. In the meantime, peel the remaining onions and garlic and cut them into fine cubes.

9. 9

   Reheat the frying pan. Fry the onions and garlic for two minutes. Add a tablespoon of tomato paste and fry for three minutes. Deglaze with red wine and beef stock. Add honey and truffle butter and simmer for ten to twelve minutes.

10. 10

    Pour sauce through a sieve into a pot. Bring sauce to the boil again. Stir the starch with a little water until smooth, thicken the sauce with it until slightly creamy, bring to the boil again. Season to taste with salt and pepper. Remove the Wellington from the oven and let it rest for ten minutes.

11. 11

    In the meantime cut the remaining mushrooms into slices. Heat a tablespoon of oil in a small pan. Wash the rosemary, dab dry and cut roughly into pieces. Fry the mushrooms in the pan for three to four minutes. Add the rosemary and continue to fry for one to two minutes.

12. 12

    Season with salt and pepper. Arrange the fillet on a preheated plate. Add fried mushrooms and rosemary. Add sauce.

Nutrition Facts

KCAL
840 kcal

CARBS
38 g

FATS
46 g

PROTEINS
55 g