For the fillet à la Wellington, remove the skin and fat from the piece of fillet; if it is too thick, cut it in two lengthwise. Salt and pepper the meat and fry it in oil on both sides for about 10 minutes, remove it and let it cool down.
Meanwhile, fry finely chopped onions, mushrooms and chopped parsley with salt and pepper in oil. Prepare a butter dough and roll it out 1/2 cm thick. Place the well cooled meat on the dough, spread the mushroom mixture on top and fold the dough so that the meat is completely enclosed.
Brush the dough with egg yolk. Cover the whole with strips of dough, also brush with egg yolk (egg yolk diluted with water) and bake the fillet à la Wellington in the oven for about three quarters of an hour until golden brown. The butter dough must be well baked and golden brown.
Preparation Tip:
Serve the filet à la Wellington with English vegetables.
Related Recipes:
Pork Tenderloin with Broccoli Stuffing À La Puff PastryFor the Filet Wellington, first defrost the puff pastry. Fry the meat on all sides in hot oil, remove from the...
Small PastelMake a kneaded dough from the ingredients listed, wrap and refrigerate for half an hour, then divide in half...
Styrian Cabbage StrudelFor the cabbage strudel, first prepare the strudel dough. For the strudel dough, knead all ingredients into a...
Asparagus Pan with Salmon FilletFor the asparagus pan with salmon fillet, first place the unpeeled potatoes in the steamer for approx. 20...
Turkey Fillet with AppleFor the turkey fillet with apple, mix salt, pepper, mustard and oil and rub the meat with it. Heat a little...
Pork Tenderloin with BaconDry fillet with kitchen roll. Using a very sharp kitchen knife, cut 3 notches about 2 cm deep lengthwise...
Duck Breast in Pepper VarnishPreheat the oven to 70 °C (upper-lower heat). Clean, rinse and drain the spinach. For the varnish, crush the...
Springbok Fillet in Blueberry SauceFor the springbok fillet in blueberry sauce, first prepare the blueberry sauce. For the sauce, caramelize the...
Vendace Fillet with Leek Roll in Tarragon ButterFillet: Season the fillets and flour the skin side. Put them in the frying pan with the skin side first and...
Pear and Apricot Strudel in Puff Pastry with Apricots…Crumb mixture: Melt the butter in a saucepan, add the sugar and the crumbs and toast well. Strudel: Remove the...