Beef Fillet in Puff Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 639 cal. | (30 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 1,013 mg | (25 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 252 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 500 grams Puff pastry dough (frozen)
- 400 grams button Mushroom
- 3 shallots
- 2 Tbsps butter
- 4 centiliters Madeira Wine
- 3 Tbsps Whipped cream
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
- 1 ½ kilograms Beef fillet (trimmed centerpiece)
- 2 Tbsps vegetable oil
- 6 slices Prosciutto
- 2 egg yolks
Preparation steps
Thaw puff pastry. Brush mushrooms with a damp cloth and cut into small cubes. Peel shallots and finely chop. Sweat shallots in hot butter, add mushrooms and slowly fry until liquid has evaporated. Stir in Madeira and heavy cream and allow to evaporate over high heat, season with salt and pepper, mix in parsley and then allow to cool.
Rinse meat, pat dry and season with salt and pepper. Sear in hot oil on all sides until brown and remove.
Place a large rectangle of plastic wrap on a work surface. Create a layer of prosciutto on top of the plastic wrap, slightly overlapping the edges of prosciutto. The surface should be sufficient to cover the fillet. On the lower quarter spread some of the mushroom mixture and then place the fillet on top. Spread remaining mushrooms all around and wrap using the plastic wrap in the slices of bacon.
Preheat oven to 180°C (approximately 350°F).
Roll out puff pastry into a large rectangle and put the fillet on top, making sure to remove the plastic wrap. Brush edges with egg yolk and wrap fillet in dough. Press edges well so that everything is sealed. Trim any rough edges and cut any left over puff pastry at will into strips and decorate the top of the pastry. Place on a baking sheet lined with parchment paper. Mix remaining egg yolks with 1-2 tablespoons water and brush dough with it. Bake in the oven for about 40 minutes. Let rest briefly before cutting and then serve.
