Beef Wellington with Parsnip Puree and Strawberry Compote

5m
Serves 1
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Directions

  1. 1Season the beef tenderloin with salt and sear in a hot pan with oil until browned on all sides.
  2. 2Deglaze the pan with cognac and add the beef broth, reducing the sauce.
  3. 3Blanch the chard and spinach; then blend them with cream to make a puree.
  4. 4Sauté the chopped tripe in a pan until golden brown.
  5. 5Strain the tripe mixture to separate the solids and liquids.
  6. 6Assemble the Wellington by layering the beef tenderloin, tripe mixture, and spinach puree on a piece of chard.
  7. 7Wrap the beef wellington in puff pastry, crimp the edges and brush with egg yolk.
  8. 8Bake the Wellington until golden brown. Cut a slice for tasting.
  9. 9Peel and dice the parsnip. Then boil it in water until tender; making a puree from this.
  10. 10Prepare the strawberries with sugar for a compote.
  11. 11Crush the instant noodles and use them to add a crust to the pannacotta.
  12. 12Mix whipping cream with powdered sugar to create a panna cotta.
  13. 13Prepare the final plating and enjoy your beef Wellington with parsnip puree and strawberry compote.

Ingredients

  • 4 pieces beef tenderloin
  • 1 pinch salt
  • 2 tablespoons oil
  • 1 tablespoon cognac
  • 1 cup beef broth
  • 1 leaf chard
  • 1 cup spinach
  • 1 cup cream
  • 100 grams tripe
  • 1 tablespoon butter
  • 1 sheet puff pastry
  • 1 piece egg yolk
  • 2 sprigs thyme
  • 1 piece parsnip
  • 100 grams strawberries
  • 2 tablespoons sugar
  • 1 serving instant noodles
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1 glass red wine

Equipment

frying panblenderfood processorovenknifewhiskmeasuring cupsbaking sheetstrainersaucepan

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