John Myers
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Filet À La Wellington in Yufkateignest
The perfect filet à la wellington in yufkateignest recipe with a picture and simple step-by-step instructions.
For the fillet packets:
- 25 g Dried porcini mushrooms
- 300 g Shallots
- 150 g Pecans
- 4 tbsp Oil
- 1 tsp Mustard
- 1 tsp Honey
- 1 Bd Parsley
- 1 packet Filo pastry
- 5 Pc. Beef fillet steak
- 6 tbsp Cognac
- 50 g Butter
- 8 Pc. Sprigs of thyme
- 100 g Whipped cream
- Salt and pepper
For the Swedish fan potatoes:
- 1 kg Potatoes
- 100 g Parmesan
- 100 g Butter
- 2 Pc. Garlic cloves
For the asparagus and carrot variant:
- 500 g Tahir asparagus green
- 500 g Carrots yellow
- 500 g Carrots
- 500 ml Vegetable broth
- Salt and pepper
- Nutmeg
Swedish fan potatoes
- Peel and wash the potatoes and cut them with a knife close together but do not cut through. Then place on a baking sheet. Melt the butter in the saucepan and season with salt, pepper and garlic. Then brush the potato compartments with it. Bake in the oven (electric stove: 200º degrees / convection: 175º degrees) for approx. 50 minutes. Brush with the butter every now and then. Ten minutes before the end of the baking time, sprinkle the grated Parmesan over the potatoes. Plan the process so that the potatoes are served hot. Wash the asparagus and vegetables and cut into shape. Put aside.
- Rinse the dried porcini mushrooms and soak them in cold water for about an hour. Peel shallots and fry in two tablespoons of oil. Finely chop the nuts and roast them briefly. Stir in mustard and honey, season with salt and pepper and let cool. Drain the mushrooms, cut them into small pieces and mix in. Keep the drained water from the mushrooms for the sauce. Chop the parsley and mix in as well.
Folds à la Wellington in the Yufkateignest
- Let the yufka dough rest for about 10 minutes at room temperature. In the meantime, wash the meat and pat dry. Now drizzle with two tablespoons of cognac and massage in. Heat a pan or grill and sear the meat for about 2 minutes on each side (depending on the desired cooking level). Then wrap in aluminum foil.
- Melt the butter (maybe expand the garlic butter from the potatoes and use it), spread out a damp tea towel and spread the dough on top – two sheets on top of each other. Brush each piece of dough with the garlic butter. Then place a piece of fillet in the middle and spread the crust over the meat. Then hold the corners of the dough upwards and gently squeeze the packet like a piece of candy above the fillet. Then brush the outside of the packet with the butter again.
- Now place the packets on a baking sheet and place the sheet with the potatoes in the oven for about 10-12 minutes, until the batter is lightly brown. In the meantime, cook the carrots and asparagus in a pan or saucepan with the vegetable stock and season with salt, pepper and nutmeg.
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