Fillet Wellington

Name: Fillet Wellington
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 450 g Mushrooms; 4 Shallots; 3-4 Tbsp Oil; 1 bunch of parsley; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g Fillet of beef; 7-10 Tbsp (from centre); 1 (270 g) Roll of puff pastry; 2-3 TABLESPOONS Breadcrumbs; 1 egg, 1 tablespoon milk

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

450 g Mushrooms
4 Shallots
3-4 Tbsp Oil
1 bunch of parsley
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g Fillet of beef
7-10 Tbsp (from centre)
1 (270 g) Roll of puff pastry
2-3 TABLESPOONS Breadcrumbs
1 egg, 1 tablespoon milk

Directions

1
Clean the mushrooms, wash if necessary and chop finely. Peel and finely dice shallots. Heat 2 tablespoons of oil. Fry the mushrooms and shallots for 10-15 minutes until no more liquid is left.
2
Wash parsley, shake dry, chop. Stir in tomato paste. Season with salt and pepper. Dab fillet dry. Fry in 1-2 tablespoons of hot oil all around for 5-6 minutes. Season.
3
Remove the fillet. Set aside the pan with the frying set for the sauce (see page 66). Unroll the dough with baking paper on a baking tray. Cut 2 strips (1 cm wide) from a short side.
4
Sprinkle breadcrumbs on one half of the pastry sheet. Spread half of the mushroom mixture on the breadcrumbs, leaving a 2-3 cm wide edge. Separate the egg. Spread the edges of the dough with egg white.
5
Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: Room 3). Place the fillet on the mushroom mass and spread the rest of the mushroom mass on top. Fold over the other half of the dough and press the edges well together.
6
Whisk the egg yolk and milk together. Spread the dough with it. Place both strips of dough on top as decoration. Bake in a hot oven for 25-30 minutes. Let rest for about 10 minutes before cutting. Side dishes see.