French classics: Beef fillet in puff pastry
A festive dish for a festive dinner. The French classic “Filet de Boeuf en Croûte” is a world famous dish that has many variations in other countries, such as England, where it is known as “Beef Wellington”. It is a piece of fine beef, which is covered with a puff pastry and with a filling of various vegetables and liver.
There is some disagreement about the history of this dish. In England, it is reluctant to admit that one of their national dishes probably owes its origins to a dish that comes from French cuisine and was adopted during the war against Napoleon.
In England, on the other hand, the little evidence-supported theory holds that it originated with an earl: Arthur Wellesley, the first Duke of Wellington. Apparently this man had a preference for fine beef, Madeira wine, truffles and pastries with a savory filling. Although the first theory seems much more likely because the recipe of this dish only appeared in an English cookbook for the first time in the mid-20th century.
Ingredients (8 persons):
- about 1 ½ kg of tenderloin
- ground pepper, salt
- 100 grams of (chicken) liver
- 100 grams of mushrooms
- 100 grams of raw ham
- 1 bunch roughly chopped parsley
- 1 small coarsely chopped onion
- 2 medium carrots
- 1 old sandwich
- 2 tablespoons of Madeira
- 4 tablespoons of brandy
- 1 egg
- a good pinch of nutmeg, sage powder, bay leaf powder
- 500 gram puff pastry (fresh or frozen)
- 1 hour 10 minutes
- 30 minutes oven time
- Cut the meat into equal pieces of equal thickness.
- Sprinkle the meat with salt and pepper.
- (Optional) Briefly but firmly sear the meat in a hot pan with butter.
- Keep the meat covered, but not in the refrigerator.
- Set the livers aside in plenty of water.
- Wash or brush the mushrooms, then cut them in half.
- Cut the ham into small strips.
- Drain the water from the liver and turn the liver through the grinder or pass it through the cutter, with the mushrooms, the ham, some parsley, onion and pieces of carrot
- Finally, turn the bread through the mill as well.
- Stir madeira and cognac into the mixture.
- Beat the egg, scoop 3 tablespoons of egg with nutmeg, thyme, sage, bay leaf, pepper and salt to taste into the mixture and stir well.
- Sprinkle the counter lightly with flour and roll out the dough into a piece large enough to wrap the tenderloin.
- Slide the rack into the center of the oven and preheat it.
- Place the meat on the dough sheet and spread the mixture of chicken liver, mushrooms and other ingredients over the meat.
- Fold the puff pastry over the meat and secure the edges with egg.
- Brush the dough with egg, use the leftover dough to garnish.
- Cut off three pieces the size of a big knot at the top of the dough so that steam can escape during baking and the dough does not tear or crack.
- Place the dish in the oven (230 ° C) and let the puff pastry get done and have a beautiful color.
- Serve with baked thyme potatoes or croquettes and vegetables of your choice.