Beef Wellington Filet
recipe

A festive meat dish where a crispy puff pastry wraps around a juicy beef tenderloin. This delicious meal is perfect for celebrations or special occasions.
Preparation Time: 1.5 hours
Serving Size: 4

Ingredients:

- 600 g beef tenderloin
- 200 g chopped mushrooms
- 100 g bacon
- 2 tbsp Dijon mustard
- 100 ml cream
- 2 tbsp butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 package puff pastry
- 1 egg (for egg wash)
- Salt and pepper to taste

Instructions:

1. Cook the bacon in a pan until crispy. Add the chopped onion and minced garlic, sautéing until soft.
2. Add the chopped mushrooms to the pan and cook until the moisture has evaporated. Pour in the cream and let it simmer for a moment. Season with salt and pepper. Allow to cool.
3. Heat the pan and quickly sear the beef tenderloin until the surface is nicely browned. Spread Dijon mustard over the filet and let it cool.
4. Roll out the puff pastry and place the cooled mushroom mixture in the center. Place the beef filet on top of the mushroom mixture.
5. Fold the pastry around the filet, ensuring it is tightly wrapped. Brush the surface of the pastry with the beaten egg.
6. Bake in a preheated oven at 200°C (400°F) for about 25-30 minutes, or until the pastry is golden brown.
7. Let it rest for a moment before slicing and serving.
Nutritional Information (per serving):
- Energy: 600 kcal
- Protein: 40 g
- Carbohydrates: 30 g
- Fat: 35 g
- Fiber: 2 g

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