Buffalo fillet Wellington

INGREDIENTS

BUFFALO MEAT:

• Abuffalo 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

1. Pilze fein hacken und in der Pfanne anbraten, bis die Feuchtigkeit weg
   ist. Daraufhin mit Salz und Pfeffer würzen und bei Bedarf mit frischen Kräutern abschmecken.
2. Searing fillet.
3. Lay out the puff pastry and cover it with the Parma ham. The mushrooms are then spread on the Parma ham as a second layer. Finally, the seared fillet is placed on top.
4. Roll the fillet in the puff pastry and brush the puff pastry with egg yolk. Finally, prick steam holes with a fork.
5. Preheat the oven to approx. 180 °C fan. Ideally, place the fillet in the oven with a core temperature probe and cook until the core temperature is at the desired level.Estimated cooking time: 30 to 40 minutes.
6. Dazu passt perfekt Kartoffelbrei von der Zedernholzplanke und eine
   Pilz-Rahmsauce.

Danger: Buffalo meat cooks faster than beef. For medium rare, we recommend a core temperature of 58 degrees. If you prefer medium, you should cook it at around 60-62 degrees.

Herzlichen Dank an Kochbuchautor, Foodblogger und Fotograf Heiko Blumentritt für Rezept und Fotografie.