Beef wellington with red wine sauce

Remove the meat from the refrigerator 30 minutes before preparation.

Sprinkle the roast beef with salt and pepper.

Heat half the butter and fry the meat around brown in about 8 minutes. Take it out of the pan and let it cool slightly.

Fry the shallots and mushrooms in the rest of the butter until the moisture has evaporated. Add pepper and salt and allow this mixture to cool.

Mix half of it with the cognac through the pâté.

Roll out the dough slices into a large piece of cloth that fits well around the meat.

Brush the meat on all sides with a thick layer of the mixed pâté. Place the meat on the middle of the dough.

Brush the edges of the dough with water and fold the dough around the meat. (If necessary, cut the corners out of the dough so that the dough layer does not become too thick.) Press the edges well.

Place the meat with the dough leg on the underside on a greased baking sheet. Cut the dough in a few places to allow the hot air to escape.

Roll out the leftovers of the dough and shape figures. Stick this onto the dough with a beaten egg. Spread the rest of the egg over the dish. Keep the Beef Wellington covered in the refrigerator.

Remove the meat from the refrigerator 30 minutes before preparation. Preheat the oven to 200 ° C.

Put the meat in the middle of the oven and bake for about 25-30 minutes until the dough is brown. Cover the dough with aluminum foil if it becomes too brown. Let the Beef Wellington rest for another 5 minutes.

Heat the mushroom mixture for the sauce. Stir in 1 tablespoon of flour and fry for 1 minute. Add the veal stock and the red wine in portions and let the sauce simmer for 5 minutes. Add pepper and salt to taste.

Place the Beef Wellington on a preheated dish and cut it into slices. Serve the sauce separately.