Beef Fillet in Herb Puff Pastry with Red Wine Sauce

Nutrition · per serving

Steps

1. 1

   Season the beef fillet all over with salt and pepper and sear in a hot pan with 50 g of butter until golden brown. Then let it rest for 5 minutes.

   500 g Beef Fillet50 g Butter
2. 2

   Finely chop the mushrooms, shallots, and garlic. In the same pan, sauté the chopped ingredients until golden brown, then season with a pinch of salt and add the chopped herbs.

   200 g Mushrooms2 pieces Shallots2 cloves Garlic2 tbsp chopped each Fresh Herbs (Thyme, Parsley)
3. 3

   Spread Dijon mustard on the seared beef fillet and evenly distribute the mushroom-herb mixture on top. Then wrap the fillet tightly in the puff pastry and seal the edges with a fork.

   2 tbsp Dijon Mustard500 g Puff Pastry
4. 4

   Whisk the egg yolk and brush the puff pastry with it to achieve a golden color when baking. Bake in a preheated oven at 200°C for about 25-30 minutes until the pastry is golden brown and crispy.

   1 piece Egg Yolk
5. 5

   For the red wine sauce, bring the red wine to a boil in the pan and reduce it by half. Add the beef stock and bay leaf, then bring to a boil again and simmer for about 10 minutes until the sauce thickens.

   250 ml Red Wine150 ml Beef Stock1 piece Bay Leaf
6. 6

   After baking, let the beef fillet rest for a few minutes, then slice thickly and serve with the red wine sauce.

Origin & History

Beef Wellington is a classic of British cuisine, traditionally consisting of beef fillet wrapped in puff pastry. This version uses herbs and mushrooms for added flavor and is a delicious variation of the original.