Fillet Wellington
From chriesi 16 years ago
- 70 minutes to make
- Serves 6
Traditonal christmas day lunch in our family. You should optimize cooking time, because we do not like to eat meat rosa, but prefer when it is well done.
Ingredients
- 1 kg beef tenderloin shopping list
- 80 g veal shopping list
- 100 g bacon shopping list
- 80 g canard liver shopping list
- 150 ml cream shopping list
- 2 tablespoon port wein shopping list
- salt, pepper, thyme, Dijon mustard shopping list
- 50 g porcino (i have used dried as i could not get fresh) shopping list
- 200 g white mushroom shopping list
- cognac shopping list
- meat stuck shopping list
- truffle shopping list
- 1 sheet frozen puff pastry, thawed and if you like 1 more for decoration shopping list
- 1 egg shopping list
- For pommes duchesse: shopping list
- 1000 g potato shopping list
- 200 g butter shopping list
- 6 egg yolks shopping list
- truffle shopping list
- salt shopping list
How to make it
- Preheat oven to 200°C.
- Marinate beef with salt, pepper, thyme and mustard.
- Prepare duxelle out of veal, bacon, canard liver, cream, port wein in a mixer. You may use cognac or madeira as you like.
- Add porcino in water for about 20 minutes
- Chop white mushroom and fry in a pan. Add chopped porcino.
- Put porcino water aside.
- You may puree mushroom-porcino mix and add to duxelle.
- Heat a pan and fry fillet, add cognac and flambé, cool.
- Smear about 1/3 duxelle on puff pastry, put beef on it and add rest of duxelle. Cover with the rest of the pastry, and smear egg on it.
- I baked for an hour, but it depends how you like it and how thick the beef is.
- In a saucepan ( i used the same in which i fryed mushroom and beef) add meat stuck, porcino water and let it reduce half. Add cognac, and bind sauce with butter and/or cream. Add grated truffle.
- Pommes duchesse with truffle:
- Cook potatos in salted water.
- Preheat oven to 200°C.
- Peel potatoes and press through ricer.
- Add butter, egg yolks and grated truffle, mix it well.
- Press them on baking sheet with help of an icing bag.
- Bake for 10-15 minutes.
- I also made some Brussels sprouts which I marinated with mustard, lemon juice and baked in oven. And served some salad with pommegranate and port wein dressing.
Flambing fillet.
Close
Fillet with duxelle.
Close
Ready for the oven.
Close
Baked.
Close
Potatoes and truffle.
Close
Salad.
Close
People Who Like This Dish 3
- Warum Brooklyn, NY
- romagourmet Rome, IT
- clbacon Birmingham, AL
- chriesi Zuerich, CH
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
It looks a very appetizing and desirable dish! thanks for sharing a family recipe with us :) My 5 for it
romagourmet
in Rome loved it
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "