Fillet Wellington
From chriesi 17 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.
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Fillet with duxelle.
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Ready for the oven.
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Baked.
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Potatoes and truffle.
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Salad.
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People Who Like This Dish 3
- Warum Brooklyn, NY
- romagourmet Rome, IT
- clbacon Birmingham, AL
- chriesi Zuerich, CH
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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
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" It was excellent "