My first Fillet Steak Wellington and I have to say, it is perfectly done. The classic side dish would actually salsify but we just have Spargelsasion, I've decided to go for it.
Wellington fillet steak with white asparagus
Ingredients:
- Beef from the middle piece about. 3 - 4 cm dick - 200 gr.
- Mushrooms - 200 gr.
- Onions - 1 St.
- Knoblauch - 1 Toe
- Puff from the refrigerated section - 1 Pack.
- white asparagus - 1 Confederation
- Salt -
- Pepper -
- Sugar -
- Beer -
- Not - 1 St.
Instructions:
- For the mushroom farce chop the mushrooms, the onion and garlic into small cubes and fry in a pan.
- Season with salt and pepper and set aside.
- Fry the beef in a hot pan with a little oil on all sides sharp.
- Season steak with salt and pepper and place on the side.
- Lay the puff pastry, reap the steak with the stuffing and place on the pastry.
- Dress the steak well with puff pastry and brush with the egg zuerquirlten.
- Bake in a preheated oven at 170 Grad Umluft ca. 20 my. Bake. Then take out and about. 10 let rest min.
- Meanwhile, peel the asparagus in a pot of water, Salt and sugar until al dente.
- Half the steak and serve with the asparagus.
Good appetite
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