Fillet Wellington
30 mins
30 mins
Ingredients
- 1 Pkg. Aunt Fanny fresh puff pastry 270g
- 500 g Roast beef loin
- 2 TABLESPOONS Oil
- 250 g Mushrooms, finely chopped
- 3 Shallots, sliced
- 3 Cabbage leaves, blanched
- 2 TABLESPOONS Parsley, chopped
- 7-10 Tbsp salt, white pepper, 1 egg to spread
- 7-10 Tbsp ¼ l Beef soup
- 1 shallot, finely chopped
- 7-10 Tbsp cold butter
- 2 cl Madeira
Directions
- 1
Heat oil in a pan and sauté the shallots. Add mushrooms and roast until there is no more liquid in the pan. Season with chopped parsley, salt and pepper.
- 2
Take the puff pastry out of the fridge approx. 10 minutes before processing and preheat the oven to 220° C. Season the loin roast with salt and pepper and fry it in hot oil on all sides. Lift meat out of the pan and let it cool down completely.
- 3
Unroll the puff pastry, place cabbage leaves on the pastry, spread the onion/champignon mixture evenly on the pastry, place the lungfish on top and roll up tightly. Close the ends well, brush with whisked egg and decorate with any leftover pastry.
- 4
Bake hot for approx. 10 minutes, reduce temperature to 170° C and bake for approx. 20 - 30 minutes. Then cover with warm aluminium foil and let rest for 10 minutes.
- 5
For the sauce: Sauté the shallot in the roast of the lungfish. Deglaze with Madeira, pour in beef stock and reduce. Finally, stir in ice-cold butter and do not bring to the boil again!
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