Fillet Wellington

AUTHOR
Brooke Calhoun
DIFFICULTY
RATING
3 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 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. 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. 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. 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. 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. 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!

Categories & Tags

Main Dishesheartyvery easy