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🍽️ Beef Wellington – the smart version

398 kcal · 30 min · 4 servings

Ingredients

• 2 sprigs thyme
• 50 g butter
• 2 sheets filo dough (40 x 50 cm)
• coarsely crushed black pepper
• 900 g beef fillet (from the center)
• salt
• 2 tbsp olive oil
• 3 shallots
• 500 g mushrooms (e.g. shiitake, button mushrooms, oyster mushrooms)
• 4 sprigs parsley
• 325 ml veal stock
• 3 tbsp balsamic vinegar
• coarse sea salt

Instructions

1. 1. Rinse the thyme under running water.
2. 2. Shake the herb dry.
3. 3. Pluck the small leaves from the stems.
4. 4. Chop the thyme leaves very finely.
5. 5. Melt the butter in a pan.
6. 6. Cut the puff pastry sheets in half with a knife.
7. 7. Brush one half of the pastry with a little butter.
8. 8. Sprinkle half of the chopped thyme over it.
9. 9. Place the second half on top.
10. 10. Brush this layer with butter as well.
11. 11. Place another pastry sheet on top.
12. 12. Brush it with butter.
13. 13. Sprinkle the remaining thyme over it.
14. 14. Cover the package with the last sheet.
15. 15. Brush the top sheet with butter.
16. 16. Sprinkle some ground pepper over it.
17. 17. Cut or stamp out six circles with a diameter of 8 cm from the pastry.
18. 18. Place the pastry circles on a baking sheet lined with baking paper.
19. 19. Bake them in the preheated oven at 200 °C for about 5 minutes until crisp.
20. 20. Remove the pastry circles from the oven.
21. 21. Let them cool.
22. 22. Reduce the oven temperature to 100 °C.
23. 23. Pat the meat dry with kitchen paper.
24. 24. Season the meat with salt and pepper.
25. 25. Heat 1 tablespoon of olive oil in a pan.
26. 26. Sear the fillet firmly on all sides.
27. 27. Place the meat in a baking dish.
28. 28. Cook the meat at 100 °C for about 1 1/4 hours.
29. 29. Peel the shallots in the meantime.
30. 30. Dice the shallots finely.
31. 31. Clean the mushrooms.
32. 32. Wipe off any sand with kitchen paper.
33. 33. Cut the mushrooms into small cubes.
34. 34. Heat the remaining olive oil in a pan.
35. 35. Fry the mushrooms and shallots in it for 4-5 minutes.
36. 36. Rinse the parsley.
37. 37. Shake the parsley dry.
38. 38. Pluck the parsley leaves.
39. 39. Chop the parsley.
40. 40. Add the parsley and veal stock to the mushrooms.
41. 41. Season the mixture with salt and pepper.
42. 42. Simmer everything over medium heat for 10 minutes.
43. 43. Season the filling with vinegar.
44. 44. Remove the meat from the oven.
45. 45. Let the meat rest briefly covered.
46. 46. Cut the meat into 6 equal pieces.
47. 47. Arrange the meat pieces with the mushrooms on plates.
48. 48. Season the plated pieces with coarse sea salt.
49. 49. Top the fillet pieces with one crispy pastry disc each.
50. 50. Serve the dish immediately.

Nutrition per serving

• kcal: 398
• Protein: 48 g · Fett/Fat: 13 g · Carbs: 22 g