John Myers
Filet Wellington with Mashed Potatoes and Carrots
The perfect filet wellington with mashed potatoes and carrots recipe with a picture and simple step-by-step instructions.
- 1 kg Beef fillet
- 2 tbsp English mustard
- 500 g Mushrooms
- 1 tsp Thyme
- 1 Pc. Puff pastry roll
- 12 disc Parma ham
- 200 g Cattle cuts
- 10 Pc. Carrots
- 12 Pc. Peppercorns
- 1 Pc. Bay leaf
- 1 Pc. Sprig of thyme
- 750 ml Red wine
- 750 ml Beef stock
- 8 Pc. Potatoes
- 100 ml Cream
- 1 tbsp Butter
- Nutmeg
- Season the beef fillet with salt and pepper and sear it on each side for about 10 seconds. Remove from the pan and brush with the mustard. Put aside.
- Clean the mushrooms and grind them finely in a blender with the thyme and salt and pepper until a paste is formed. Place in a hot Teflon pan without fat and boil the liquid. Take out of the pan and let it cool down.
- Now roll out a sheet of cling film on the work surface. Place the Parma ham overlapping on the foil, then coat the ham thinly with the mushroom mixture. Place the fillet in the middle and roll it tightly in the foil. Put in the fridge for about 30 minutes.
- Roll out the puff pastry, remove the fillet from the foil and place on the pastry. Roll up the fillet, cut off the protruding edges and stick the dough with the egg yolk. Now brush the roll with the rest of the egg yolk, sprinkle with coarse sea salt and cook in the oven at 200 degrees for 30-35 minutes. Take out of the oven and let rest for another 10 minutes so that the meat juice can spread out again. Cut into approx. 2cm slices.
- For the sauce, fry the sections, add the coarsely chopped shallots and fry for another 5 minutes. Now add the spices and fry for 3 minutes. Deglaze with wine and stock and reduce to 500ml. Pass through a sieve, bring to the boil again and season with salt and pepper.
- Peel the potatoes and cook for about 20 minutes until they are done. In the meantime, heat the milk, cream and butter mixture. Drain the potatoes, let them evaporate, mash with the pounder and mix with the milk-cream-butter mixture and season with salt, pepper and nutmeg.
- Peel the carrots, cook until al dente, rinse with cold water and toss in butter again before serving.
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