Beef Wellington
Nutritional values
(Percentage of daily recommendation)
| Calorie | 723 cal. | (34 %) | ||
| Protein | 64.07 g | (65 %) | ||
| Fat | 38.48 g | (33 %) | ||
| Carbohydrates | 26.77 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.32 g | (18 %) |
| Vitamin A | 1,448.25 mg | (181,031 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 2.67 mg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.73 mg | (66 %) | ||
| Niacin | 23.03 mg | (192 %) | ||
| Vitamin B₆ | 1.24 mg | (89 %) | ||
| Folate | 118.16 μg | (39 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 3.69 μg | (8 %) | ||
| Vitamin B₁₂ | 5.83 μg | (194 %) | ||
| Vitamin C | 50.46 mg | (53 %) | ||
| Potassium | 966.16 mg | (24 %) | ||
| Calcium | 122.91 mg | (12 %) | ||
| Magnesium | 74.9 mg | (25 %) | ||
| Iron | 8.22 mg | (55 %) | ||
| Iodine | 15.46 μg | (8 %) | ||
| Zinc | 13.49 mg | (169 %) | ||
| Saturated fatty acids | 14.96 g | |||
| Cholesterol | 267.03 mg |
Ingredients
- Ingredients
- 1 ½ kilograms Beef fillet
- 1 Tbsp dried Porcini mushroom
- 3 Tbsps sherry
- 150 grams frozen Spinach
- 2 onions
- 2 garlic cloves
- 300 grams Chestnut mushroom
- 30 grams butter
- 3 Tbsps Whipped cream
- salt
- peppers
- 1 bunch parsley
- 2 slices white bread (day-old)
- 1 small Savoy cabbage
- 3 vegetable oil
- 2 pkgs Puff pastry dough (frozen)
- 1 egg
- 2 egg yolks
- 2 pkgs frozen Broccoli
- 500 grams Chestnut mushroom
- 500 grams carrots
- 50 grams butter
- ⅛ l salt
- peppers
- salt
- peppers
- sugar
Preparation steps
Rinse porcini mushrooms and soak in hot sherry for 30 minutes. Thaw spinach. Rinse and mince button mushrooms. Peel and mince garlic and onions. Heat butter and sauté garlic, onions and spinach. Pour porcini through a sieve, mince and stir into spinach with button mushrooms, sherry and cream. Rinse and mince parsley leaves, then stir into mushroom mixture. Mince bread and add to mixture. Remove from heat and let cool.
Rinse beef, pat dry and season with salt and pepper. Heat oil in a pan and cook beef for about 10 minutes. Remove from pan and let cool, reserving drippings.
Rinse cabbage and cut out stalk. Boil in salt water for about 8 minutes, until leaves are soft. Shock in ice water and drain.
Thaw puff pastry. Set aside a slice for garnish. Roll out puff pastry into a rectangle, about 40 x 50 cm (approximately 16 x 20 inches). Lay cabbage onto pastry, overlapping as needed. Stir 2 egg yolks into mushroom mixture and place 2/3 of the mushroom mixture onto dough. Top with beef and add remaining mushroom mixture. Add remaining cabbage leaves and roll up pastry. Brush with egg whites and decorate with remaining dough. Brush entire pastry with egg yolk and prick several times with a fork.
Set on a baking sheet and bake in an oven preheated to 200°C (approximately 400°F) for about 40 minutes, then turn off oven and let sit for 10 minutes.
Rinse and quarter broccoli and mushrooms. Peel and diagonally slice carrots. Heat butter in a saucepan, cook carrots for 5 minutes, then add broccoli and mushrooms and sauté briefly. Deglaze with beef drippings and broth. Season with salt and pepper. Cover and cook for a few minutes.
Slice beef wellington and serve with vegetables.
