Fillet Wellington

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Onions peel and chop finely. Clean, wash and finely chop the mushrooms. Heat the fat. Sauté onions and mushrooms. Wash and finely chop parsley. Deglaze mushrooms with sherry and cook until the liquid has evaporated and the mushroom mass is almost dry.

2. 2

   Add parsley and season with salt and pepper. Leave to cool. Dice liver pate and stir in. Defrost puff pastry sheets. Wash beef fillet, dab dry and rub with salt and pepper.

3. 3

   Heat the oil in a pan and fry the fillet in it for about 15 minutes all around. Let it cool down. Place the puff pastry sheets on top of each other on a lightly floured work surface and roll out into a rectangle (approx. 35x30 cm).

4. 4

   Cut off 4 strips of dough at 1 cm each. Spread the breadcrumbs on one long side and place the fillet on top. Spread with the farce. Separate the egg. Coat the edges of the dough with the egg white. Whip the fillet with the dough, beating the sides under the fillet.

5. 5

   Whisk the egg yolks. Coat the dough coat and the dough strips with it. Decorate the fillet with the strips. Place the meat on a wet baking tray and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 20 minutes.

6. 6

   Leave to rest for 10 minutes and cut open.