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Beef Wellington on Potato Wedges with Pois Gourmands

5 from 2 votes
Prep Time 50 mins
Cook Time 1 hr 10 mins
Rest Time 20 hrs
Total Time 22 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 189 kcal

Ingredients
 

  • 2 kg Beef fillet
  • 1 Glass Dijon mustard medium hot
  • 1 bunch Sage
  • 1 bunch Thyme
  • 1 bunch Rosemary
  • 8 Pc. Porcini mushrooms
  • Salt
  • Pepper
  • 4 tbsp Olive oil
  • 500 g Snow peas
  • 1 kg Potatoes
  • 500 g Butter
  • 500 g Flour
  • 300 ml Cold water
  • 1,5 tsp Salt

Instructions
 

Puff pastry:

  • Prepare the puff pastry the day before, as it has to rest overnight.
  • Knead the flour, water and salt into a smooth dough.
  • Roll out and then let rest directly in the refrigerator for 10 minutes.
  • In the meantime, roll out the butter between two layers of cling film.
  • Place the butter plate in the fridge again to cool.
  • Take the dough out of the refrigerator, roll it out, place the butter plate on the dough and cover with an overlap. Use a rolling pin to roll out the butter-filled dough to thinner.
  • Then fold the dough in several times and roll it out again.
  • Repeat this process several times, then leave the dough in cling film to rest in the refrigerator overnight.

Beef fillet:

  • Sear the beef fillet in the preheated pan for about one minute on each side. Take out of the pan and let rest.
  • Dijon mustard spoon by spoon onto the beef fillet with a brush. Let rest.
  • Process the stone mushroom mushrooms, herbs, salt, pepper and 1 tbsp olive oil in the multi-chopper into a mass. Spread the mixture over the mustard on the beef fillet.
  • Take the puff pastry out of the refrigerator, roll out and pack the beef fillet.
  • Cook in the preheated oven for 45 minutes at 190 degrees.

Vegetables:

  • Boil the potatoes and then quarter them.
  • Lay out on a baking sheet, season with salt and pepper, sprinkle a handful of rosemary needles over the potatoes.
  • Drizzle 2 tablespoons of olive oil over the potato wedges. Bake in the oven at 190 degrees for 30 minutes.
  • Cook the snow peas in boiling water for about 10 minutes until al dente.
  • Arrange all three components on the plate and serve.

Nutrition

Serving: 100gCalories: 189kcalCarbohydrates: 11.3gProtein: 10.3gFat: 11.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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