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!
INGREDIENTS
BUFFLE LEATH:
- A buffalo fillet (center cut)
SHEET COAT:
- that. 400g puff pastry (homemade or bought)
- 1 egg yolk
- 100g Parma ham, in fine tranches
- that. 300g mushrooms
ADDITIONAL:
- Salt
- Pfeffer
- Fresh herbs
PREPARATION
- 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. - Searing fillet.
- 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.
- Roll the fillet into the puff pastry and coat the puff pastry with egg yolk. Finally, pierce steam holes with a fork.
- 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.
- 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.
