Ingredients for 4 people
- Beef fillet 600 gr
- 2 onions
- Mushrooms with buttons 600 gr
- Sfoliat dough
- Red wine 200 ml
- Chicken breast 100 gr
- Fresh cream 100 ml
- 1 egg white
We wrap the beef fillet in plastic wrap to give it shape and let it rest in the fridge for an hour.
Finely chop the onions and mushrooms and simmer in a little rapeseed oil until dry and all the water has evaporated.
Add the red wine, thyme and tarragon to the mushroom sprigs and reduce until all the wine is absorbed. Arrange them with salt and pepper and let it cool.
In a food processor, mix the chicken breast with an egg white and cream until it becomes a homogeneous mass. Add this mixture to the duxelles and leave in the fridge.
Boil the beef fillet in butter in a hot pan until browned on all sides. Coat with English mustard and wrap tightly with cling film and leave in the fridge
To Collect Wellington Meat:
Lay adhesive film on a cutting board
Roll the noodles and cut them into the right shape. Spread the duxellet over the dough in an even layer. Take the beef out of the fridge and place in the middle. Coat the sides of the dough with eggs. Using adhesive film, wrap the duxellet and dough around the beef and ballotine to form a tight package. Put in the fridge.
30 minutes before cooking, remove Wellington Meat from the refrigerator to warm it to room temperature. Coat it with eggs and bake it for 20 minutes at 200 degrees. Let stand 8-10 minutes.
Cut into thick slices and serve with mashed potatoes, carrots and red wine sauce.
Live English food from the Word for Words Festival