A Feast for the Senses: Filet Wellington with Happy Foie
You can find the video for the recipe here.: Filet Wellington with Lucki Maurer
Dive into the world of culinary luxury as Lucki Maurer wields the cooking spoon and creates a masterpiece of the highest class. In this blog post, you will learn how the tender Filet Wellington can be complemented with Happy Foie.
Lucki Maurer showcases his creativity and attention to detail by refining perhaps the most popular Christmas recipe of all time, the Beef Wellington, with a very special touch – with our Happy Foie. The result? An irresistible combination of tender beef fillet and the uniquely spicy flavors of Happy Foie. And all of this wrapped in buttery puff pastry.
Through this combination, Lucki Maurer connects traditional culinary art with modern sophistication and creates an unforgettable feast from a fine fillet and Happy Foie.
Ingredients:
beef fillet
- 2 kg beef fillet Centerpiece
- 2-3 HE Mustard
- 1 HE Maple syrup
- 1 Socket Salt
- fat for frying
- 1 pack puff pastry
- 3 egg yolk
mushroom duxelles
- 6 Mushrooms
- 2 shallots
- 1 Glas Happy Foie Duck or Happy Foie Goose
- 1 Piece Pancetta
- 1/2 Bund leaf parsley
- 3 HE Butter
- 1 HE tomato paste
- 1 shot Wood
- 1 shot raspberry vinegar
- 1 shot Cognac
- 1 splash Worcestershiresauce
potato gratin
- 6-8 potatoes
- 1 Perigord Truffle
- 1 Lorbeerblatt
- 500 ml Scene
- 2 HE Butter
- 2 HE Flour
- 1 Socket Salt
- 1 Socket freshly ground pepper
- 1 handful Parmesan
- 1 handful Gouda
vegetable side dish
- 1 handful Baby Carrots
- 1 clove of garlic
- Butter
- rosemary
- thyme
- 1 shot White wine
- 1 shot Wermuth
- 1 HE Maple syrup
- 1 Socket Salt
Preparation:
1. First, the cleaned beef tenderloin is seasoned with maple syrup and sea salt, then the tenderloin must be seared on all sides.
2. After searing, the fillet is brushed with mustard and needs to be in the refrigerator for about 30 minutes to cool completely.
Preparation for the filling:
1. Chop shallots, pancetta, mushrooms, and parsley finely.
2. Sauté the pancetta in a pan with butter, then add the shallots and the tomato paste.
3. When the tomato paste has been roasted, everything is deglazed with Madeira and raspberry vinegar.
4. Then add the mushrooms and fry until there is almost no liquid left in the pan. After that, the mushroom duxelles must cool completely!
5. When the mushroom duxelles is completely cooled, it is mixed with the parsley, Worcestershire sauce, cognac, and Happy Foie. The mixture is thoroughly combined by hand.
6. The mixture is now seasoned with salt and pepper, and the puff pastry is rolled out on a lightly floured work surface.
Filet Wellington:
1. Cut the puff pastry in half and spread some of the mushroom duxelles on top.
2. Place the beef tenderloin on top and wrap it with the remaining mushroom duxelles.
3. Place the remaining puff pastry over the fillet and brush the edges with egg yolk, press down lightly, and cut off the excess pastry.
4. Finally, brush the outside of the puff pastry with the egg yolk and bake the Beef Wellington for 30 minutes at 200°C (fan oven) until golden brown. (The core temperature should be around 54°C.)
Potato gratin:
1. Peel the potatoes and slice them into evenly thin slices, then layer them in a baking dish.
Béchamelsauce:
1. Melt butter and stir in flour.
2. Deglaze with cold cream while constantly stirring.
3. Add bay leaves, salt, and pepper and bring to a boil. Then let simmer for 3-4 minutes on low heat.
4. The sauce can now be refined with Truffle and generously seasoned with salt and pepper.
5. Now distribute the béchamel sauce over the layered potato slices, refine once more with Truffle and sprinkle with the cheese varieties.
6. The potato gratin now goes into the oven at 180°C for 30-45 minutes, until it is baked golden brown.
Vegetable side dish:
1. Marinate carrots with salt and maple syrup, then sauté with garlic and herbs in butter.
2. Deglaze with vermouth and white wine.
"With this feast, you are guaranteed to impress!"
Have fun trying it and enjoy your meal!
