Fillet Wellington

For the Filet Wellington, first heat oil in a pan, sauté shallots. Add mushrooms and sauté until there is no more liquid in the pan. Season with chopped parsley, salt and pepper.

Remove butter puff pastry from refrigerator about 10 minutes before using and preheat oven to 210 °C.

Season lung roast with salt and pepper and sear vigorously on all sides in hot oil. Lift meat out of pan and let cool completely.

Unroll butter puff pastry, place cabbage leaves on pastry, spread onion/ mushroom mixture evenly on pastry, place lung roast on top and roll up tightly. Close ends well, brush with beaten egg and decorate with leftover dough if desired.

Bake hot for approx. 10 minutes, reduce temperature to 170 °C and bake for approx. 20-30 minutes. Then cover with aluminum foil and let rest for 10 minutes.

For the sauce, sauté the shallot in the drippings from the lung roast. Deglaze with Madeira, pour in beef broth and reduce. Finally stir in ice-cold butter and do not boil up any more!

Arrange the filet Wellington with the sauce and serve.

Preparation Tip:

For example, vegetables or mashed potatoes go well with the Filet Wellington.

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