Recipe

Fillet Wellington Recipe

Add Step-by-Step Photos	Chriesi / All my dishes 6 months, 4 weeks ago 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. Prep:50m Cook:70m Servings:6	Chriesi
	fillet wellington truffle pommesduchesse

Flambing fillet.

Fillet with duxelle.

Ready for the oven.

Baked.

Potatoes and truffle

Salad.

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Ingredients

1 kg beef tenderloin

80 g veal

100 g bacon

80 g canard liver

150 ml cream

2 tablespoon port wein

salt, pepper, thyme, dijon mustard

50 g porcino (i have used dried as i could not get fresh)

200 g white mushroom

cognac

meat stuck

truffle

1 sheet frozen puff pastry, thawed and if you like 1 more for decoration

1 egg

For pommes duchesse:

1000 g potato

200 g butter

6 egg yolks

truffle

salt

Directions

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.

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