Beef Wellington
Ingredients
- For the wellington
- 150 grams frozen Spinach
- 2 onions
- 2 garlic cloves
- 300 grams button Mushroom
- 30 grams butter
- 3 Tbsps sherry
- 3 Tbsps Whipped cream
- salt
- freshly ground peppers
- 4 Tbsps breadcrumbs
- 2 bunches parsley
- 1 egg
- 3 egg yolks
- 1 Beef fillet (1.5 kg) (approximately 50 ounces)
- 2 Puff pastry dough
- 1 small head Savoy cabbage
Preparation steps
Thaw the spinach. Peel the onions and garlic and finely chop. Wipe the mushrooms with a damp cloth and finely chop. Melt the butter in a large frying pan and sauté the onion and garlic until softened. Add the mushrooms and spinach and cook until all the liquid has evaporated. Pour in the sherry and cream, season with salt and pepper and then remove from the heat. Rinse the parsley, shake dry, chop and mix into the spinach mixture along with the breadcrumbs and 3 egg yolks.
Season the beef tenderloin with salt and pepper. Heat the oil in a large frying pan and sear the meat on all sides. Let cool.
Blanch the cabbage in salted boiling water until the leaves wilt. Shock in ice water, drain, separate the leaves and cut the ribs so they are the same thickness as the leaves.
Thaw the puff pastry, lay out on a clean work surface overlapping slightly and roll out into a 40 x 50 cm (approximately 16 x 20 inch) rectangle.
Preheat the oven to 225°C (approximately 425°F).
Lay 1/3 of the cabbage leaves out on a clean work surface, overlapping slightly. Spread 1/3 of spinach mixture over top then place the tenderloin along the center. Cover with the remaining spinach and cabbage leaves and roll up into a log. Place on the dough and roll up. Prick several times with a fork. Cut various shapes out of the remaining dough and use to decorate the surface of the wellington. Brush with beaten egg, place on a baking sheet lined with parchment paper and bake for about 40 minutes. Turn off the heat and let stand in the oven for another 15 minutes.
For the vegetables: Trim the green beans, rinse and cook in boiling salted water for about 8 minutes. Shock in ice water and drain.
Peel the carrots, trim the tops and cook in boiling salted water for about 10 minutes. Shock in ice water and drain.
Peel the potatoes, rinse and cook in salted water for about 20 minutes. Drain, let the steam evaporate then let cool.
Working in batches, sauté the vegetables in butter until golden brown. Season with salt and pepper and keep warm. If desired, add 1 tablespoon sugar to create a glaze for the carrots and potatoes.
Tie the green beans into bundles with chives.
Slice the beef wellington and serve with the vegetables on warm serving plates.
The filet cut and serve with the vegetables on warmed plates.
