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Royal Fillet in Herb Puff Pastry with Pea Sauce and Seasonal Vegetables

5 from 4 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 93 kcal

Ingredients
 

Dark beef sauce

  • 500 g Beef bones
  • 4 Marrow bone
  • 2 Onions
  • 4 Garlic cloves
  • 500 ml Vegetable broth
  • 2 bunch Soup greens fresh
  • 1 pinch Salt and pepper
  • 30 g Frozen butter flakes

flesh

  • 1 kg Beef fillet
  • 1 tbsp Butter
  • 1 pinch Salt and pepper
  • 150 ml Red wine
  • 3 tbsp Dijon mustard
  • 2 packet Puff pastry
  • 1 Egg yolk
  • 1 tbsp Cream
  • 2 tbsp Chopped parsley
  • 3 Garlic cloves
  • 0,5 packet Frozen parsley leaves
  • 1 tbsp Tomato paste
  • 2 tbsp Breadcrumbs
  • 50 g Butter

Side dishes

  • 500 g Carrots
  • 500 g Salsify fresh
  • 500 g Fresh broccoli
  • 1 tbsp Butter
  • 1 pinch Salt and pepper
  • 500 g Green frozen peas
  • 200 ml Vegetable broth
  • 1 pinch Wasabi paste
  • 20 g Butter
  • 100 ml Cream

Instructions
 

Beef sauce

  • Prepare the beef sauce the day before: preheat the oven to 200 ° C with a fan oven. In a pan, sear all the bones, salted and peppered, right and left.
  • Melt approx. 30 g butter on a deep baking sheet, spread out the seared bones and chopped ingredients, season with salt and pepper and put in the oven. After about 1 hour, deglaze with vegetable stock and simmer in the oven for about 2 hours. Pour over again and again. Then strain and refrigerate.

vegetables

  • For the vegetables, wash the carrots, salsify and broccoli, clean and cut into the desired shape (sticks, slices or sticks), blanch in boiling salted water. (Carrots about 6 minutes, broccoli 5 minutes and salsify about 10 minutes). Rinse off with cold water and put in a cool place.
  • Heat 20 g butter in a high saucepan, add the peas that have been thawed for approx. 2-3 hours, add approx. 150 ml vegetable stock, and simmer for approx. 25 minutes. The peas must be soft and well cooked.
  • Work with the hand blender until a creamy but firm consistency is achieved. Warm up before serving, add some cream, season with salt and pepper and season with wasabi paste according to your taste.

Beef fillet

  • Salt and pepper the fillet of beef, sear it in a pan with butter on the left and right for about 2 minutes.
  • Remove the beef fillet, pour the beef sauce produced the day before into the pan, add 150 ml (suitable for the meal) red wine and reduce for about 1 hour.
  • Immediately put the fillet in the oven and continue frying for about 20 minutes at 180 ° C. Then take it out and let it rest a little.

Herbal filling

  • For the herb filling, melt approx. 50 g butter in a large pan, sweat finely chopped garlic, add herbs, stir in tomato paste and breadcrumbs, season with salt and pepper, mix well and set aside.
  • Generously rub the beef fillet with hot mustard. Take the puff pastry out of the refrigerator, glue it together and brush with the herb mixture. Wrap the beef fillet and place the seam down.
  • Brush with egg yolk and cream and put in the middle rack in the oven, which is now preheated to 200 ° C (upper / lower heat). Bake for about 35 minutes at 200 ° C, then remove and let rest for about 5–10 minutes.
  • Shortly before serving, toss the vegetables prepared in the afternoon and already blanched in butter, salt and pepper.
  • Shortly before serving, carefully warm the pea puree that was already prepared in the afternoon and prepare.
  • Shortly before serving, tie the reduced beef sauce with bits of butter from the freezer.

Nutrition

Serving: 100gCalories: 93kcalCarbohydrates: 3.9gProtein: 8.3gFat: 4.6g
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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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