Filet of Beef Wellington
Ingredients
- Ingredients
- 1 ½ kilograms Beef fillet
- 1 Tbsp dried Porcini mushroom
- 3 Tbsps sherry
- 150 grams Spinach
- 2 onions
- 2 garlic cloves
- 300 grams Chestnut mushroom
- 30 grams butter
- 3 Tbsps Whipped cream
- salt
- peppers
- 1 bunch parsley
- 2 slices day-old white bread
- 3 Tbsps vegetable oil
- 350 grams Puff pastry dough (frozen)
- 1 egg
- 2 egg yolks
Preparation steps
Rinse the porcini mushrooms and soak in sherry for ½ hour. Trim and finely chop the button mushrooms. Peel the onions and garlic, chop finely, and sauté both in butter. Rinse the spinach, blanch in boiling water, rinse in cold water, squeeze out well, chop coarsely, add to the onions and cook briefly. Drain the porcini mushrooms, finely chop and stir with the reserved sherry and cream into the spinach mixture. Rinse and chop the parsley and grate the white bread finely and add to the mixture, then let cool slightly.
Rinse the meat, pat dry and season with salt and pepper. Heat the oil and brown the meat on all sides, about 10 minutes, then let cool.
Thaw the puff pastry, cut off a small strip and set aside for garnish. Roll out the rest into a rectangle about 40 x 50 cm (approximately 16 x 20 inches). Mix 2 egg yolks with the filling and spread 2/3 on the dough. Place the filet on top and coat with the remaining filling. Fold the narrow sides of the dough over the fillet, then the wide side. Brush with egg white. Finally, fold the long side of the dough over the fillet.
Cut out shapes from the dough that was set aside for garnish and decorate the surface with it. Brush with egg yolk and prick the dough several times. Set on a baking sheet lined with parchment paper and bake for 40 minutes in a preheated oven at 225°C (approximately 425°F). Turn off the oven and let stand for 10 minutes. Remove from the oven, slice and serve on plates.
