Beef Wellington with Ground Beef and Mushroom Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 819 cal. | (39 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 117.6 μg | (196 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.9 mg | (183 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,064 mg | (27 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 26.9 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 335 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 Tbsp dried Porcini mushroom
- 3 Tbsps sherry
- 150 grams fresh Spinach
- 2 garlic cloves
- 2 onions
- 30 grams butter
- 300 grams Ground beef
- 3 Tbsps Whipped cream (at least 30% fat content)
- 1 bunch parsley
- 2 slices white bread (from the day before)
- salt
- peppers (freshly ground)
- 1 kilogram Beef fillet
- 3 Tbsps vegetable oil
- 450 grams Puff pastry dough (frozen)
- 2 egg yolks
- 1 egg
Preparation steps
Rinse the mushrooms. Mix the mushrooms with the sherry and allow to marinated for 1/2 hour. Rinse spinach. Peel and finely chop the garlic and onions. Heat the butter in a skillet. Add the garlic and onions and cook until translucent. Crumble in the ground beef and cook until browned. Blanch the spinach in boiling water. Remove, pat dry and finely chop. Stir into the ground meat mixture.
Finely chop the mushrooms and stir into the meat mixture along with the sherry and cream. Rinse the parsley, shake dry, chop and add to the meat mixture. Finely crumble the bread and add to the meat. Season with salt and pepper to taste. Allow to cool slightly. Preheat the oven to 200°C (approximately 425°F). Rinse the beef fillet, pat dry and season with salt and pepper to taste. Heat the oil in a skillet and brown the meat on all sides.
Thaw the puff pastry and reserve 1 sheet for garnish. Overlap the remaining pastry sheets and roll to a 40 x 50 cm (approximately 16 x 19 inches) rectangle. Stir 2 egg yolks into the meat mixture. Add 2/3 of the meat mixture to the dough in an even layer. Place the beef fillt on top and coat in the remaining meat mixture. Brush the edges with the egg white and roll the pastry around the beef fillet to seal. Brush the entire pastry with egg white.
Roll the remaining puff pastry sheet out and cut out stars. Place the stars on the pastry roll and brush with egg yolk. Prick the dough all over. Place on a parchment paper lined baking sheet and bake until cooked, about 40 minutes. Turn the oven off and allow to rest for 10 minutes. Slice and serve.
