Filet Wellington with Vegetables
Filet Wellington with vegetables is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.5 kg beef fillet
- Salt
- Pepper (freshly ground)
- 1 Tbsp clarified butter
- 1 tbsp mustard
- 600 g puff pastry (frozen)
- 1 egg
- 400 g Green Beans
- 350 g tomatoes
- 2 tbsp butter
Instructions
-
1.
Wash the meat, pat dry, trim and rub all sides with salt, pepper, and mustard. Heat clarified butter in a pan and sear the fillet over high heat on all sides; remove and let rest briefly.
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2.
Lay thawed puff pastry sheets together and roll into a large rectangle. Place the fillet on the upper third of the pastry. Separate the egg yolk and brush the pastry edges with egg white. Encase the meat in the pastry, press edges firmly, and seal seam downwards. Cut star shapes from remaining pastry and place them on top. Line a baking tray with parchment paper, lay the wrapped fillet on it, let rest 15 minutes, then brush with yolk. Bake at 220°C for 30 minutes until golden.
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3.
Meanwhile wash green beans, trim ends, blanch in boiling salted water for 8 minutes, drain, shock in cold water, and set aside. Heat butter in a pan, toss the beans and tomatoes (prepped by blanching, peeling, quartering, and deseeding) with salt and pepper before serving.
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4.
After baking, let the fillet rest briefly in the turned-off oven, slice, and arrange on a plate with green beans and tomatoes.
