Turkey filet Wellington

Name: Turkey filet Wellington
Cook time: 2 h
Total time: 2 h
Yield: 10
Ingredients: 1.6 kg Turkey Breast; 2 TABLESPOONS Olive oil; 7-10 Tbsp sea salt, black pepper; 1/2 bunch Thyme; 25 g dried porcini; 600 g mixed mushrooms; 25 g Butter; 3 Branch/s Rosemary; 50 g dried tomatoes; 1 TEASPOON Truffles; 7-10 Tbsp Flour; 2 pck. (375 g each) Puff pastry (cooling shelf); 8 Disc/s Parma ham; 1 Egg (Gr. L); baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

It doesn't have to be a whole bird. A tender turkey breast will also do - especially as it is covered with Parma ham, a farce of mushrooms and crispy puff pastry

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 10

1.6 kg Turkey Breast
2 TABLESPOONS Olive oil
7-10 Tbsp sea salt, black pepper
1/2 bunch Thyme
25 g dried porcini
600 g mixed mushrooms
25 g Butter
3 Branch/s Rosemary
50 g dried tomatoes
1 TEASPOON Truffles
7-10 Tbsp Flour
2 pck. (375 g each) Puff pastry (cooling shelf)
8 Disc/s Parma ham
1 Egg (Gr. L)
baking paper

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Wash meat, pat dry and rub with 1 tablespoon of olive oil, salt and pepper. Wash, dab off and sprinkle with thyme. Roast in the oven for approx. 45 minutes. Leave to cool.
2
In the meantime, cover the porcini barely with boiling water. Clean the fresh mushrooms, possibly wash and coarsely chop them. Put them in a pot with 1 tablespoon of olive oil and butter. Wash rosemary, pluck needles and add. Add tomatoes, truffle oil (a tiny amount is enough), porcini mushrooms and soaking water. Cook on high heat for about 15 minutes until the mushrooms are browned and the water has evaporated. Chop them relatively finely in the universal chopper, season with salt and pepper. Leave to cool.
3
Line a baking tray with baking paper and dust with flour. Unroll 1 puff pastry sheet and place on top. Spread half of the mushrooms in the middle of the pastry in roast size. Put meat on top, spread the rest of the mushrooms on top. Lay the ham on top, overlapping slightly.
4
Roll out the 2nd pastry sheet, brush the edges of the pastry with whisked egg. Place on top and carefully bring into the shape of the roast. Press out air, squeeze edges of dough together. Trim edges to a width of 4 cm and twist, press and pinch with determination. Spread the dough with the rest of the egg. Bake in a hot oven for 50-60 minutes until the dough has risen and is golden brown and the meat has reached a core temperature of 70 °C. Let rest for 10 minutes, then cut open.