Fillet Wellington

Preparation Soak morels.

Tie beef tenderloin center without head and tip Season with salt and pepper and sear in a suitable pan or rotisserie in the stove at 250 °C , depending on the thickness of the tenderloin, for 5-7 min. Cool on a wire rack and save the pan juices for making the farce Dice veal, bacon and poultry liver Rinse and pluck thyme. Remove peel from shallots and chop mushrooms (prepare ready to cook, e.g. Prepare mushrooms ready for cooking (e.g. peel, remove woody parts and dirt) and cut into slices Cut back bacon into thin slices Chop truffles into small pieces Preparation For the farce, season veal, bacon and liver with pepper, salt, thyme and pâté spices Sauté mushrooms, morels and shallots in butter Deglaze with cognac and Madeira Add collected gravy, tied veal jus and cook thoroughly Remove, Cool and pass through a meat grinder Sauté the farce in butter Mie de pain (grated white bread without rind) and add the foie gras mousse and cook until dry Egg yolks are added to the still hot mixture Form, Add the chopped truffles Remove the kitchen string from the fillet of beef and coat all around with the farce to a thickness of about 1 cm Cover with slices of back bacon Roll out the puff pastry and wrap the prepared fillet in it Garnish with the remains of the puff pastry and coat with the egg yolk Leave in the cold for 30-60 min. in the cold At 200 °C each

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