Beef Wellington

Ingredients for Beef Wellington

Instructions for Beef Wellington

To prepare the Beef Wellington recipe, please follow these instructions:

Put the meat in a roasting pan and set it in the midst of the furnace, which is preheated to 200 degrees c. alm. oven. Roast the meat for 25-30 mins, or until a meat thermometer shows 48 (C) Let the meat cool completely, and then remove all fat and possibly. tendons.

Foam fat from juices, and save cloud.

Rose (boil) the fungi of moderate heat in butter in a heavy skillet, stirring until all væden has evaporated and the mushrooms are "dry". Add salt and pepper, and let them cool completely.

Spread evenly over meat, Foie Gras so that it also covers the sides, and then put the mushrooms evenly over the Foie Gras'en.

Shake a little flour out on a flat surface and roll out into a rectangle approximately Butterdejgen. 50 x 30 cm. or large enough to hold the entire roast. Place the roast in the in the middle of the butterdejgen, and fold the long sides up so that the roast is enclosed. Brush the join with a little egg white and fold then butterdejgen up at the ends and brush also there with a little egg, so the whole roast is sealed.

Put all the wrapped pork with the join downwards onto a "JELLY-ROLL" baking pan, and brush all the wrapped pork with beaten egg.

Then roll further dejg in addition, which is used to decorate "pastries". After brushing with egg mixture, make it all cool for up to 2 hours, but at least 1 hour.

The whole event is put in the middle of the 200 degrees c. alm. oven for 30 minutes. Turn the temperature down to 175 degrees c. alm. oven and bake/Cook for 5-10 minutes, or until the meat thermometer shows 55 C and dejgen is finished baked. The meat is so medium red.

Take the saucepan off, and let the whole thing rest for 15 minutes.

Pour the rose the cloud and 50 ctl. Madeira in a sauce pot/pan, and reduce this by 25%. Add the Fund/bouillon, truffles, and season with salt and pepper. Smooth then the sauce, and warm it through over moderate heat while stirring until it has the right consistency. ** Beware that the sauce doesn't boil. **

Loosen the seasoned fillets from baking pan, and put it onto a heated platter. The fillet cut into 2 cm thick slices, and garneres with watercress and the sauce.