Beef Wellington with Bacon-Wrapped Green Beans and Balsamic Shallots
Main Course
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Cook Time
1 h 45 min
Servings
6
Difficulty
Medium
Prep Time
60 Min
Description
This recipe for Beef Wellington with bacon-wrapped green beans and balsamic shallots, prepared in the Thermomix®, is a hearty main course for festive occasions. The main ingredients are beef fillet, puff pastry, bacon, green beans, and shallots. With a preparation time of 105 minutes, the recipe yields 6 servings. Ideal for a festive family meal or a special dinner in winter.
Ingredients (22 ingredients)
-
4 Stück medium-sized onions
-
600 g Mushrooms
-
20 g Butter or margarine
-
3 EL dry sherry
-
nach Geschmack Salt
-
nach Geschmack Freshly ground pepper
-
nach Geschmack Grated nutmeg
-
1 Bund Flat-leaf parsley
-
5 EL Oil
-
1000 g Beef fillet (center cut)
-
450 g Puff pastry
-
1 Stück Egg (size M)
-
2 EL Breadcrumbs
-
1 TL Heavy cream
-
750 g Green beans
-
250 g Shallots
-
16 Scheibe(n) Breakfast bacon
-
150 ml Vegetable broth
-
Vinegar
-
3 EL Aceto Balsamico di Modena
-
1 TL Dark sauce thickener
-
1 TL Sugar
Preparation (12 steps)
Prepare the onions
Peel and quarter the onions and place them in the mixing bowl. Then chop for 3 sec/speed 5.
Prepare the mushrooms
Clean and quarter the mushrooms and add them to the onions in the mixing bowl. Chop for 5 sec/speed 4 and transfer to a bowl.
Prepare the mushroom and onion mixture
Heat butter or margarine in a pan, sauté the chopped mushrooms and onions in it until there is no more liquid in the pan. Deglaze with sherry and season with salt, pepper, and nutmeg. Wash the parsley, pat dry and chop, reserving some for garnish. Stir into the mushroom mixture and let cool.
Sear the beef fillet
Heat 2.5 tablespoons of oil in a pan and sear the beef fillet vigorously on all sides. Season with salt and pepper and let cool slightly.
Prepare and fill the puff pastry
Place 5 puff pastry sheets on top of each other and roll out into a square of approx. 35 x 35 cm. Separate the egg and brush the edges of the puff pastry with egg white. Sprinkle one side of the puff pastry with breadcrumbs to the size of the piece of meat and spread some mushroom mixture on top. Place the fillet on top. Spread the remaining mushroom mixture on the fillet, press down, wrap in the dough and press the dough firmly with a fork. Cut off the remaining dough, roll it out lightly and cut into strips. Brush the strips with egg white and decorate the puff pastry with them. Line a baking sheet with baking paper and place the meat on it. Mix the egg yolk and cream and brush the puff pastry with it.
Bake the Filet Wellington
Bake in a preheated oven, 2nd rack from the bottom (electric oven: 200 °C/ convection oven 175 °C/ gas: level 3) for approx. 35 minutes.
Prepare the green beans
Clean and wash the green beans and place them in the simmering basket. Fill 750 ml of water into the mixing bowl, insert the simmering basket and cook for 15 min/Varoma/speed 1.
Prepare the shallots
Peel the shallots and place them in the mixing bowl. Chop for 3 sec/speed 5.
Prepare the bacon-wrapped green beans
Drain the beans and wrap small bundles with a slice of bacon each. Heat the remaining oil in a pan and fry the bean packets until crispy, turning occasionally. Remove and keep warm.
Prepare the balsamic shallots
Sauté the chopped shallots in a pan and deglaze with broth and balsamic vinegar. Bring to a boil and simmer covered for 4-5 minutes.
Prepare the balsamic sauce
Thicken the balsamic sauce with sauce thickener and season with salt, pepper and sugar.
Serve
Remove the fillet from the oven and let it rest for about 10 minutes. Cut the fillet into slices and arrange on a plate with bean packets and shallots in balsamic sauce.
Finished cooking? Great! 🎉
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Allergens
- Cereals containing gluten
- Eggs
- Milk
- Celery
- Mustard
- Sulphur dioxide and sulphites
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