Beef Fillet in Puff Pastry (Filet Wellington)

Ingredients

• 250 g whole wheat puff pastry
• 300 g Mushrooms
• 1 small onion
• 1 tbsp butter
• 2 tbsp crème fraîche
• 0.5 tsp mustard
• 750 g beef fillet (preferably the thicker end)
• black pepper
• 2 tbsp clarified butter
• Salt
• 1 tbsp sherry vinegar
• 0.5 tsp thyme
• spelt whole wheat flour (for work surface)
• 1 egg yolk

Instructions

1. 1.

   Clean and chop mushrooms. Peel and finely dice onion, then sauté in 1 tbsp butter until translucent. Add mushrooms and cook until all liquid evaporates. Remove from heat and let cool.

2. 2.

   Trim any sinew and fat from the beef fillet, season with pepper, and sear it on all sides in clarified butter until browned. Set aside to cool.

3. 3.

   Combine onions and mushrooms with crème fraîche, mustard, and thyme. Season with sherry vinegar, salt, and pepper. Refrigerate until ready to use.

4. 4.

   Roll out puff pastry lengthwise and place the beef fillet on top. Spread the mushroom mixture over the fillet, then carefully wrap the pastry around the meat, sealing seams tightly.

5. 5.

   Preheat oven to 200°C (180°C fan). Place the wrapped fillet on a cold baking sheet, brush with egg yolk, and bake for about 30 minutes until golden brown. Let the meat rest in the oven for at least 15 more minutes before slicing. Serve by cutting into not-too-thin slices and garnish with tomatoes and parsley as desired.