Filet Wellington with Madeira Sauce

Filling:

1. Clean the mushrooms, chop finely. Skin the shallots, finely dice. Steam both in clarified butter at medium temperature for approx. 10-15 minutes until there is no more liquid.
2. Wash, dry and finely chop the parsley. Add to the mushroom mass together with the tomato paste. Season everything with pepper and salt and mix well. Hold ready.
3. Unroll the puff pastry on a smooth surface (large board). Remove it from the paper a little, but put it back on it and let it rest until the meat is seared. Take the dough crosswise and sprinkle half of it with the breadcrumbs. Leave an approx. 2 cm wide border on the outer edges. Cut off three 1 cm wide strips from the side of the dough that has not been sprinkled and keep them ready.

Flesh:

1. Pat the fillet dry and fry in the 1.5 tablespoons of oil over high heat. Take out of the pan, place on a plate, season all around, let rest briefly. Have the pan with the roasting set ready for making the sauce. Preheat the oven to 180 °.

Completion of fillet:

1. Now distribute 1/3 of the mushroom mixture on the breadcrumbs on the rolled out puff pastry. Place the fillet in the middle and cover with the remaining mushroom mixture. Separate the egg and brush the edges with the egg white. Now beat the puff pastry around everything and lightly press it on and on the sides. Cut off excessively protruding dough and use it as a decoration. Glue the cut strips of dough with egg white crosswise on top of the coated fillet. Use the paper from the puff pastry as baking paper.
2. Whisk the egg yolk with 0.5 teaspoons of milk and coat the entire dough with it. Lift the fillet together with the paper onto the baking sheet and place in the middle of the oven. approx. 30 – 40 min. cooking time. Use of a thermometer is recommended. Core temperature should be 62 ° at the end. The puff pastry can also use it. However, if it should tan too much, cover it with foil.

Sauce:

1. In the meantime, peel the shallot and dice it finely. Add 0.5 teaspoons of butter to the roasting meat and sauté the shallot in it until translucent. Sweat the tomato paste with it. Deglaze everything with the stock and red wine. Bring to the boil, turn down the heat and let it reduce a little for 15 – 20 minutes while simmering gently. Then pour through a sieve, put back into the pot, bring to the boil again. Mix the cornstarch with 2 tablespoons of water and stir into the sauce. Finally add the Madeira and season everything with pepper, salt and a pinch of sugar.
2. When the meat has finished cooking, take it out of the oven and let it rest for about 10 minutes before slicing. Meanwhile, prepare the side dishes (see below).

Note on the supplements:

1. Duchess potatoes (“Pommes duchesses”, a mixture of mashed potatoes, butter and egg, which are sprinkled on the tray in rosette form and baked in the oven. See my KB) or “French fries” go very well with this fillet for the festive occasion dauphines “(a mixture of choux pastry and mashed potatoes that can be fried or baked in the oven). As vegetables: glazed butter carrots, broccoli, sugar snap peas ……
2. The two potato side dishes are easy to prepare and bake while the fillet is resting. The vegetables can also be easily pre-cooked and quenched in ice water. It then only has to be tossed in butter and heated up just before serving.