Buffalo fillet Wellington

Büffelfilet Wellington Unglaublich zartes und saftiges Büffelfilet Wellington im Blätterteigmantel - Gourmet Rezept für Fleischliebhaber mit Büffel Bill Premium Büffelfleisch. Das ideale Gericht für besondere Anlässe! ZUTATEN BÜFFELLEISCH: Ein Büffelfilet

Incredibly tender and juicy buffalo fillet Wellington in a puff pastry coat-gourmet recipe for meat lovers with buffalo Bill Premium buffalo meat. The ideal dish for special occasions!



  • A buffalo fillet (center cut)


  • that. 400g puff pastry (homemade or bought)
  • 1 egg yolk
  • 100g Parma ham, in fine tranches
  • that. 300g mushrooms


  • Salt
  • Pfeffer
  • Fresh herbs


  1. Finely chop the mushrooms and fry in the pan until the moisture is gone
    is. Then season with salt and pepper and season with fresh herbs if necessary.
  2. Searing fillet.
  3. Set out the puff pastry and top with the Parma ham. As a second layer, the mushrooms are distributed on the Parma ham. Finally, the sharply seared fillet is placed on it.
  4. Roll the fillet into the puff pastry and coat the puff pastry with egg yolk. Finally, pierce steam holes with a fork.
  5. Oven on approx. Preheat 180 °C circulating air. Ideally, put the fillet in the oven with a core temperature sensor and pull to the desired core temperature. Estimated cooking time: 30 to 40 minutes.
  6. Mashed potatoes from the cedar plank and one go perfectly with this
    Mushroom cream sauce.

Attention : Buffalo meat is faster than beef. For Medium Rare, we recommend a core temperature of 58 degrees. If you like it medium, you should cook at around 60-62 degrees.

Many thanks to cookbook author, food blogger and photographer Heiko Blumentritt for recipe and photography.

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