Beef Wellington
(4 servings)
| From one pork fillet cut off the ends so that a straight piece remains. Fry for four minutes on each sides. |  |
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Place on a plate |
| Cut the end pieces into small pieces and puree with 100 ml of cream and one egg in a blender. |  |
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Cut 250 g of mushrooms and one red onion into fine dices. Mix with the meat puree. |
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| Whisk one egg and a dash of cream with a brush. |  |
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Roll out one roll of puff pastry. Spread the meat and mushroom mixture on the puff pastry, not covering the whole pastry plate. Put the fried filet in the middle of it. Brush the edges with the egg mixture. |
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| Use the puff pastry to fold the meat and mushroom mixture around the fillet. |  |
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When all four sides are folded up, turn the roll upside down, brush with the rest of the egg mixture and cut in crossways. |
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| Bake for 35 minutes at 200 degrees Celsius. |  |
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Peel, core and slice four sour apples. |
| Fry the apple rings in a little oil. |  |
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Add 400 g of sliced mushrooms and one diced onion. |
| Add 400 ml of cream and simmer for 10 minutes. |  |
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Cut Beef Wellington into wide pieces and serve with the apple rings, mushrooms and some potatoes. |