John Myers
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Filet Wellington, Redesigned, with Mixed Roots
The perfect filet wellington, redesigned, with mixed roots recipe with a picture and simple step-by-step instructions.
root vegetable
- 2 piece Salsify fresh
- 1 piece Parsley root
- 1 piece Parsnip fresh
- 2 piece Chervil bulbs
- 2 piece Carrots
- 25 g Butter
- 50 ml Vegetable stock
- 1 pinch Salt and pepper
- 1 tbsp Chopped parsley until smooth
Mushroom mass
- 20 piece Mushrooms
- 2 piece Black truffle
- 50 g Butter
- 2 piece Shallots
- 100 ml Truffle stock
- 1 piece Clove of garlic
flesh
- 1 kg Chateaubriand
- 1 tbsp Clarified butter
- 1 pinch Salt
- 1 pinch Coarse pepper
- 200 g Filo pastry
- 10 disc Boiled ham
sauce
- 2 kg Calf bones
- 1 bunch Soup vegetables
- 1 tbsp Oil
- 500 ml Port wine
- 1 pinch Pimento
- 3 piece Cloves
- 1 tsp Black peppercorns
- 2 piece Bay leaves
- 5 piece Juniper berries
- 2 piece Big onions
- 1 piece Garlic bulb
- 1 bunch Thyme
- 1 pinch Salt
root vegetable
- For the root vegetables, remove the peel from the roots and cut to the same size.
- In a pan, melt the butter at low temperature and fold in the root vegetables. After adding the stock, cook until firm to the bite. Season to taste with salt and pepper and optionally add some chopped leaf parsley.
Mushroom mass
- For the mushroom mixture, finely chop the mushrooms and truffles – fry them brown in a pan with the butter. Now add the finely chopped shallots and garlic and let them take color again. Deglaze the mass with the truffle stock and reduce. Season to taste with salt and pepper.
flesh
- For the meat, season the fillet with coarse pepper and sear it on all sides in lard or oil. Cook the fillet on a rack in the oven for about 4 hours at 68 ° C.
- Cut the filo dough into a square approx. 12×12 cm, brush with butter and bake in the oven for 6 minutes at 180 ° C. (10 plates). Cut out cooked ham with a diameter of 10 cm and fry briefly in a grill pan.
sauce
- For the sauce, sear the veal bones and the vegetables in a saucepan, deglaze with port wine. Now cover with water, add vegetables and thyme and cook for about 8 hours. Fill up with water every now and then. So that everything is covered. Pour the stock through a hair sieve and reduce to the ice cream. Season to taste with salt and pepper.
- To serve on large plates, layer the fillet pieces (3 pieces per person) alternately with cooked ham, filo pastry and mushroom mixture – starting and finishing with the fillet. Drape the root vegetables and sauce aesthetically. Finish with coarse sea salt on the last slice of fillet.
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