Filet Wellington with Mushroom Stuffing

A delicious mushroom dish for any occasion!

1. defrost the puff pastry. Grate mushrooms wet and clean. Rinse parsley and shake dry. Peel onion. Chop everything.

Cut ham into cubes. Saute over medium heat with mushrooms, onion and parsley in 1 tsp hot lard for about 5 minutes. Pepper, season with salt.

3. dry fillet, fry on all sides in 1 tsp hot clarified butter. Pepper, season with salt and brush with mustard.

4. preheat stove to 225 degrees. Place puff pastry sheets (except one) overlapping each other, brush edges with water. Roll out 2 mm thin. Spread half of the mushroom filling in the center, place the meat on top, and spread the remaining filling evenly over the top.

Fold the edges of the dough and press them smooth. Brush with beaten egg.

6. cut out decorations from the last sheet and press lightly until smooth. Bake on a baking sheet lined with parchment paper for 50 min.

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