Beef Fillet Wellington Style
Ingredients
- Ingredients
- 150 grams button Mushroom
- 1 shallot
- 1 Tbsp butter
- 4 centiliters Madeira Wine
- 1 Tbsp Whipped cream
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
- 400 grams fresh Spinach
- Garlic salt
- Nutmeg
- 50 grams Foie gras
- 2 centiliters Cognac
- 500 grams Beef fillet (parried, with thick head)
- 1 Tbsp vegetable oil
- 200 grams Puff pastry dough (chilled)
- 1 egg yolk
- 3 Tbsps Port wine
- 50 milliliters dry Red wine
- 150 milliliters dark Veal stock
- 1 Tbsp Caramel food coloring
- Starch (to thicken)
Preparation steps
Brush and trim mushrooms and cut into small cubes. Peel shallots and finely chop. Sweat shallots in hot butter in a frying pan, add mushrooms and slowly fry until liquid has evaporated. Stir in Madeira and heavy cream and let evaporate over high heat, season with salt and pepper, mix in parsley and allow mixture to cool.
Rinse spinach, place dripping wet in a saucepan over high heat. Then drain in a colander, squeeze out excess liquid then chop finely. Season with salt, pepper, garlic salt and nutmeg.
Puree goose liver with cognac and stir in half the spinach.
Rinse beef fillet, pat dry, cut into 4 slices and season with salt and pepper. Fry in hot oil on both sides and place on a baking sheet.
Coat fillets with liver and spinach, then place remaining spinach and mushroom mixture on top. Unroll puff pastry and cut into 4 pieces that are larger than the fillet slice so that the spinach can be covered completely. Wrap each fillet in pastry.
Preheat oven to 200°C (approximately 400°F).
Brush top of pastry with beaten egg yolk and bake until golden brown in a hot oven on the second rack from above for about 15 minutes. For the sauce, deglaze pan with port and red wine. Boil and reduce liquid to about half, then add caramel. Season with salt and pepper and thicken to taste with cornstarch in little water. Remove fillet from oven, serve on plates with sauce.
