December 25, 2007

Fillet Wellington

Traditonal christmas day lunch in our family. You should optimize cooking time, because I do not like it rosa.

1 kg beef tenderloin
80 g veal
100 g bacon
80 g canard liver
150 ml cream
2 tablespoon port wein

salt, pepper, thyme, dijon mustard
50 g porcino (i have used dried as i could not get fresh)
200 g white mushroom
meat stuck
1 sheet frozen puff pastry, thawed and if you like 1 more for decoration
1 egg

For pommes duchesse:
1000 g potato
200 g butter
6 egg yolks

Preheat oven to 200°C.
Marinate beef with salt, pepper, thyme and mustard.

Prepare duxelle out of veal, bacon, canard liver, cream, port wein in a mixer. You may use cognac or madeira as you like.
Add porcino in water for about 20 minutes
Chop white mushroom and fry in a pan. Add chopped porcino.
Put porcino water aside.
You may puree mushroom-porcino mix and add to duxelle.
Heat a pan and fry fillet, add cognac and flambé, cool.

Smear about 1/3 duxelle on puff pastry, put beef on it and add rest of duxelle. Cover with the rest of the pastry, and smear egg on it.
I baked for an hour, but it depends how you like it and how thick the beef is.
In a saucepan ( i used the same in which i fryed mushroom and beef) add meat stuck, porcino water and let it reduce half. Add cognac, and bind sauce with butter and/or cream. Add grated truffle.
Pommes duchesse with truffle:
Cook potatos in salted water.

Preheat oven to 200°C.
Peel potatoes and press through ricer.
Add butter, egg yolks and grated truffle, mix it well.
Press them on baking sheet with help of an icing bag.
Bake for 10-15 minutes.
I also made some Brussels sprouts which I marinated with mustard, lemon juice and baked in oven. And served some salad with pommegranate and port wein dressing.

1 comment:

Millie said...

Wow! Így is ki fogom próbálni!

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