Pastry Wrapped Beef Fillet
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,407 cal. | (67 %) | ||
| Protein | 87.6 g | (89 %) | ||
| Fat | 91.51 g | (79 %) | ||
| Carbohydrates | 51.94 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 436.13 mg | (54,516 %) | ||
| Vitamin D | 0.32 μg | (2 %) | ||
| Vitamin E | 2.53 mg | (21 %) | ||
| Vitamin B₁ | 0.63 mg | (63 %) | ||
| Vitamin B₂ | 1.13 mg | (103 %) | ||
| Niacin | 35.45 mg | (295 %) | ||
| Vitamin B₆ | 1.49 mg | (106 %) | ||
| Folate | 123.85 μg | (41 %) | ||
| Pantothenic acid | 1.83 mg | (31 %) | ||
| Biotin | 2.19 μg | (5 %) | ||
| Vitamin B₁₂ | 10.48 μg | (349 %) | ||
| Vitamin C | 4.51 mg | (5 %) | ||
| Potassium | 1,001.34 mg | (25 %) | ||
| Calcium | 87.12 mg | (9 %) | ||
| Magnesium | 76.7 mg | (26 %) | ||
| Iron | 12.39 mg | (83 %) | ||
| Iodine | 8.19 μg | (4 %) | ||
| Zinc | 18.15 mg | (227 %) | ||
| Saturated fatty acids | 29.75 g | |||
| Cholesterol | 350.29 mg |
Ingredients
- Ingredients
- 400 grams Puff pastry dough
- 2 shallots (finely chopped)
- 2 Tbsps butter
- 300 grams button Mushroom (finely chopped)
- 4 centiliters Madeira Wine
- 3 Tbsps Whipped cream (at least 30% fat content)
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
- 1 kilogram Beef fillet (centre cut)
- 2 Tbsps vegetable oil
- 125 grams Foie gras
- 1 egg yolk (for egg wash)
Preparation steps
Thaw puff pastry. Sweat shallots in hot butter until translucent. Add mushrooms and slowly fry until liquid has evaporated. Stir in 4 cl (approximately 1 fluid ounce) Madeira and heavy cream and boil over high heat. Season with salt and pepper. Add parsley, mix and allow to cool.
Rinse fillet and pat dry. Trim meat and rub with salt and pepper. Fry in hot oil over high heat on all sides. Remove from pan and let fillet rest. Meanwhile, brush puff pastry with a little water and roll out into a large rectangle. Stir foie gras spread onto pastry, leaving a 1 cm (approximately 1/3 inch) wide edge free. Spread mushroom mixture on top. Place fillet on the upper third of the pastry and sprinkle with egg yolk. Wrap the pastry around the fillet, firmly pressing the edges. Place the pastry-wrapped fillet with the edge down on a parchment-lined baking tray and brush with egg yolk. Cook in a hot oven at 200°C (approximately 390°F) until golden brown for about 40-50 minutes. Let rest for at least 10 minutes before cutting. Cut and serve.
