Wellington beef tenderloin

Wellington beef tenderloin

Recipe

Ingredients

Madeira sauce

4 pc plaid Otten bulbs

1 pc small carrot

1 bunch parsley

1 dl madeira

4 dl calf Fund

1 tbsp tomato puree

1 tbsp butter

800 g of fresh beef tenderloin (my piece)

2 pcs of pastry plates à 30x20 cm

1 st eggs to pensling salt and pepper butter and oil for frying duxell mass

500 g fresh mushrooms

300 g smoked bacon or ham

6 pc plaid Otten bulbs

4 tbsp tomato puree

0.5 dl chopped fresh thyme

3 nypor to sort the wheat flour with

Do this

1. Madeira sauce: Chop the vegetables finely and milling in the butter. Click in tomatpurén and pour made in iran. Since calf Fund. Boil up to a sharp sky. Season with salt and pepper. Add perhaps a splash of cream.

2. Mince mushrooms, the smoked pork and onion sid fine. Put in a pot and boil together so that all the liquid is almost gone. Add to tomatpurén and boil for 10-15 min to. Dust over the flour and taste with salt and pepper and the thyme nyhackade. Set and cool.

3. Trim beef tenderloin, free from membranes. Salt and pepper dramatically and Bryn around quickly. Allow beef to cool off.

4. Place beef tenderloin center on one pastry plate. Cover the top of the beef tenderloin with 1 cm thick blanket of duxellmassan. Brushes with the uppvispade egg around the fillet. This is for connecting the second degplattan, you add the fillet over and remove redundant duxellmassan. Cut the dough. Save an edge of about 3 cm that you fold up against the fillet. Press with fork around. Brushes with the rest of the egg over the whole fillet. Cut some strips of the excess dough and Garnish with a grid.

5. Cook steak in Wellington 175 gr in about 30-35 minutes, then you have medium pink meat. Note: Let the meat rest after baking for at least 15 minutes. Otherwise, run the juice from the meat when you cut it up. Serve with crispy lettuce and madeira sauce.