Fillet "Wellington", like many famous dishes, has several versions of its origin. The most popular is the renaming of the old French dish "fillet in dough" - in honor of the winner of Bonaparte - Duke Arthur Wesley of Wellington. Until the Duke's death, beef fillet with mushrooms cooked in puff pastry remained his signature dish at home.
It is necessary
- - 1 clove of garlic;
- - 30 g ghee;
- - 600 g frozen puff pastry;
- - 1 kg beef fillet (middle part);
- - pepper;
- - 1 tablespoon of moderately hot mustard;
- - 1 egg.
- For filling:
- - 200 g of champignons;
- - 100 boiled ham;
- - half a bunch of parsley;
- - 1 clove of garlic;
- - 50 g butter;
- - salt;
- - 2 tablespoons of sherry (fortified white wine).
- For the sauce:
- - 60 ml of sherry;
- - 2 onions;
- - 100 ml of beef broth,
- - 250 ml of red wine;
- - 200 g of champignons;
- - 2 tablespoons of vegetable oil;
- - 1 tablespoon tomato paste;
- - 100 g of chilled butter;
- - 3 tablespoons of chopped parsley.
Instructions
Step 1
Prepare the puff pastry. Rinse the meat under cold running water and remove the films. Peel the garlic, pass through a garlic press and rub the meat with garlic. Melt the ghee in a frying pan and fry the fillets on all sides, then remove the fillets, pepper and brush with mustard on all sides.
Step 2
Prepare the filling. Peel the mushrooms and chop. Chop the ham into small cubes. Wash the parsley and chop after shaking off the water. Peeled garlic, chop with a garlic press. Fry everything in hot butter, pepper, salt, add sherry and simmer for another 5 minutes.
Step 3
Lubricate the layers of dough (except one) with water, lay on top of each other and roll out into a rectangle about 2 mm thick. Place half of the filling in the middle of the layer, spread, place the meat on top, and then the rest of the filling.
Separate the egg white from the yolk. Lubricate the edges of the layer with protein, wrap the meat in the dough, turn the ends of the layer down.
Step 4
Roll out the remaining layer of dough, cut out Christmas or any other motifs from it and stick them on top of the roll, lightly smearing with water. Prick the roll in several places with a fork to free the steam generated during baking.
Step 5
Brush the entire surface of the dough with yolk. Rinse the baking sheet with cold water and place the fillets on top of it. Bake in an oven preheated to 225 ° C for 40-45 minutes.
Step 6
Make the sauce. Peel and chop the onion. Peeled champignons, chop. Simmer everything in hot vegetable oil. Add tomato paste, parsley, red wine and broth, evaporate and strain through a sieve.
Step 7
Whisk the sauce with a broom, add the butter flakes, add sherry and salt if necessary. Remove the meat from the oven and let it stand for 10 minutes, then cut the meat into portions and serve with the sauce.
