Habenix his false filet Wellington
easy
90 mins
90 mins
Ingredients
- 4 Disc/s frozen puff pastry (à approx. 75 g; 10x20 cm)
- 3 Onions
- 2 Garlic cloves
- 200 g Carrots
- 200 g Celeriac
- 200 g Mushrooms
- 2 TABLESPOONS Oil
- 800 g minced beef
- 150 g frozen peas
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 2 Eggs (Gr. M)
- 4 TABLESPOONS Whipped cream
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Let the puff pastry thaw. Meanwhile peel onions, garlic, carrots and celery. Clean and wash the mushrooms. Dice everything finely.
- 2
Heat 1 tablespoon of oil in a frying pan. Sauté the mushrooms in it and take them out. Heat 1 tablespoon of oil in the frying fat. Fry the minced meat in it in portions until crumbly. Add onions, garlic, carrots and celery and fry for about 5 minutes. Mix in mushrooms and frozen peas and heat up briefly. Season to taste with salt, pepper and paprika. Let it cool down a little bit and stir in 1 egg.
- 3
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a baking tray with baking paper. Separate 1 egg. Whisk egg yolk and cream. Place the dough plates on top of each other and roll out to a rectangle (approx. 25 x 30 cm) on a little flour. Place on the baking tray. Shape the chopped mass into a loaf in the middle of the dough sheet. Brush the edges of the dough all around with egg white. Beat the roast into the dough. Place on the baking tray and brush with egg yolk cream. Bake in a hot oven for about 40 minutes.
- 4
Mix 200 g of sour cream, 2 tablespoons each of lettuce cream, tomato ketchup and brandy. Add 1-2 teaspoons of Sambal Oelek to taste.
Nutrition Facts
440 kcal
18 g
28 g
25 g
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