Beef Tenderloin Wellington

Sprinkle the fillet with pepper and fry in the hot butter fat. Afterwards cool down.

In the hot butter steam the onion and the kitchen herbs. Add the mushrooms and the ham cubes and steam them. Finally, add the calf’s liver and cook briefly. Remove the saucepan from the fire, let it cool down a bit and add the sausage meat.

Mix milk and flour in a small pot, put it on the fire and let it bubble up while beating with a whisk. Mix this cream into the stuffing. Add sherry and perhaps salt and freshly ground pepper to taste.

Lay out the puff pastry on a work board. Form a third of the filling in the center. Place the cooled fillet on top and spread the rest of the filling evenly around the sides and on top of the fillet. Fold the puff pastry over the fillet. Press an “oven” (a small hole) in the center to allow steam to escape during braising. Brush the surface of the pastry with egg yolk.

Leave to cool again for 10 minutes and then bake in the oven heated to 200 °C for about 40 to 45 minutes.

The fillet should still be pink when cut open. Instead of beef fillet you can also use rump or possibly roast beef or possibly also a pork fisherman.

Tip: Always use an aromatic ham, this gives your dish a wonderful touch!

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