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Beef Wellington
Classic tender tenderloin with a crispy crust of puff pastry.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Dab the beef fillet dry with kitchen paper and sprinkle with salt and pepper.
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Heat the butter in a frying pan and fry the meat around brown. Remove from the pan and allow to cool on a plate.
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Slice the mushrooms very finely. Slice the chives and the leaves of the parsley.
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Heat the butter in a frying pan and fry the mushrooms over medium heat until the moisture has evaporated.
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Mix in the chives and parsley and season with salt and pepper. Leave to cool down on a plate until room temperature.
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Place the slices of ham in 3 rows side by side, slightly overlapping each other, on a piece of cling film of 30 x 40 cm.
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Spread the mushroom mixture evenly over the ham and lay the beef fillet on it. Use the cling film to roll the ham tightly around the beef fillet.
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Roll out the puff pastry on a baking tray covered with parchment paper. Take the beef fillet out of the foil and place it in the middle of the dough.
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Fold the dough close to a package. The dough may overlap by 1 cm at the edges. Cut off the excess dough and press the edges well.
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Gently turn over the meat so that the seam is no longer visible.
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Stick or cut out figurines from the leftover dough and press them onto the dough.
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Split the egg and beat the egg yolk. Brush the top of the puff pastry with it.
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Insert the thermometer in the middle of the meat. Place it in the middle of the oven for about 35 minutes, or until the thermometer shows 50 ° C.
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Remove the meat from the oven and let it rest for 5 minutes under aluminum foil.
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Cut the meat at the table into thick slices. Yummy! .
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Nutrition
510Calories
Sodium0% DV0g
Fat51% DV33g
Protein66% DV33g
Carbs6% DV19g
Fiber0% DV0g
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