Beef Fillet Steaks À La Wellington in Strudel Bag

farce

• Soak the dried porcini mushrooms in 300 ml water for about 1 hour. Then drain, save the soaking water. Finely chop the mushrooms. Peel and finely dice shallots. Clean and chop the mushrooms. Also chop the pine nuts. Sauté shallots in hot olive oil. Add the mushrooms and porcini mushrooms and sauté briefly. Stir in honey and mustard. Season with salt and pepper.

Swirl package

• Preheat the oven to 200 ° C. Pat the beef fillet steaks dry. Drizzle with cognac and massage in. Fry in hot olive oil in a pan for about 2 minutes on each side. Season with salt and pepper. remove. Set the pan aside.

• Unroll the strudel pastry sheets. Melt the butter. Spread out a damp tea towel and place a dry one on top. Place a strudel pastry sheet on top and brush with melted butter. Place a second sheet on top and brush it too. Put a little farce on top, put the steak on top, then again spread some farce. Firmly press the corners of the pastry together towards the top. Tie together with a sprig of thyme and brush on the outside with the rest of the butter. Do the same with the remaining pastry sheets and steaks.

• Place the strudel bags on a baking sheet lined with baking paper and bake in the oven for about 12 minutes.

sauce

• Heat the pan with the frying fat. Add water, soaking water and cream and deglaze with it. Let it simmer a little. Mix the cognac with the starch and stir into the sauce. Thicken the mushroom sauce with it. Season to taste with salt and pepper.

• We had green beans wrapped in bacon and potato gratin (see cookbook). For the beans wrapped in bacon, cook approx. 500 g of beans in boiling salted water for approx. 15 minutes. Take out, put off briefly. Wrap around 10-12 beans each with a slice of bacon. Fry all over in a pan. Arrange everything together.