Incredibly tender and juicy buffalo fillet Wellington in puff pastry - gourmet recipe for meat lovers with Buffalo Bill premium buffalo meat. The ideal dish for special occasions!
INGREDIENTS
BUFFALO MEAT:
- One buffalo fillet (center cut)
PUFF PASTRY COVER:
- approx. 400 g puff pastry (homemade or purchased)
- 1 egg yolk
- 100g Parma ham, in fine tranches
- about 300g mushrooms
ADDITIONALLY:
- Salt
- Pfeffer
- Fresh herbs
PREPARATION
- Finely chop the mushrooms and fry them in a pan until the moisture is gone
Then season with salt and pepper and add fresh herbs if desired. - Searing fillet.
- Lay out the puff pastry and cover it with the Parma ham. The mushrooms are then spread over the Parma ham as a second layer. Finally, the seared fillet is placed on top.
- Roll the fillet in the puff pastry and brush the puff pastry with egg yolk. Finally, prick steam holes with a fork.
- Preheat the oven to approximately 180°C (fan). Ideally, place the fillet in the oven with a core temperature probe and cook until the desired core temperature is reached. Estimated cooking time: 30 to 40 minutes.
- This goes perfectly with mashed potatoes from the cedar plank and a
Mushroom cream sauce.
DangerBuffalo meat cooks faster than beef. For medium-rare, we recommend an internal temperature of 58 degrees Celsius. Those who prefer medium should cook it to around 60-62 degrees Celsius.
Many thanks to cookbook author, food blogger and photographer Heiko Blumentritt for the recipe and photography.
