Puff pastry baked fillet of beef Wellington

5 portions

Ingredients:

Chanterelle mixture:

• 2 tablespoons butter
• 350 g of cleaned and chopped mushrooms
• 2 tablespoons finely chopped shallots
• 1 dl grädde
• 1 cup chopped parsley
• 0.5 cups chopped fresh thyme or 0.5 tablespoons dried
• 0.5 tsp salt
• 0.5 tsp black pepper
• 100 g of Västerbotten

Oxfilén:

• 800 g beef tenderloin, center piece or the thicker part
• 2 tablespoons butter
• 1 tablespoon olive oil
• salt, preferably sea salt flakes
• black pepper
• 0,5 dl vetemjöl
• 425 g of thawed puff pastry sheets (5 sheets)
• 1 egg
• ev 10 rosemary sprigs and thyme sprigs
• flingsalt

To do this:

1. Chanterelle Mixing: Heat the butter in a frying pan and fry the mushrooms until almost all liquid has evaporated. Add the onion and fry for a minute. Add cream, parsley, thyme, salt and pepper and let the cream boil into the sponge. Let the mixture cool and then turn the cheese.
2. Trim the fillet of beef and remove any sinew. Heat 2 tablespoons butter and 1 tablespoon oil in a skillet. Brown the fillet of beef around over high heat, add salt and pepper. Remove from heat.
3. Pudra vetemjöl på bordet. Kläm ihop fyra av smördegsplattorna och kavla ut dem till en rektangel, cirka 40×30 centimeter. Fördela kantarellblandningen på degen så att den täcker oxfilén (cirka 30×20 centimeter). Lägg på oxfilén och vik degen över filén.
4. Nyp ihop degen längs med oxfilén. Vänd skarven neråt. Nyp ihop degen vid kortändarna och vik in degändarna under köttet. Kavla ut den femte degplattan och skär ut blad och blommor med en vass liten kniv, eller degsporre.
5. Lightly whisk the egg and brush the pastry package. Attach the leaves and flowers on the brushed puff pastry and brush also decoration. If desired, add the rosemary and thyme sprigs. Sprinkle a little salt flakes. Insert a digital thermometer in the middle of the thickest part of fillet of beef. Bake in oven (200 °) until the inner temperature is 58 ° (medium). If you want more color on the pastry, you can put on the grill when the internal temperature is 50 °. Let the meat rest 10-15 minutes before carving it.