Filet Wellington of fallow deer
Fillet of fallow deer Wellington with Barolo chocolate sauce and figs
Ingredients
- 100 g dried wild mushrooms
- 1 bunch of flat-leaf parsley
- 1 kg fallow deer saddle (without bones, skin and tendons)
- 100 ml ice-cold cream
- Salt
- 1-2 tsp game spice mix
- 6-8 large savoy cabbage leaves
- freshly ground black pepper
- 25 g clarified butter
- 250 ml Barolo
- 400 ml Wildstock
- 500 g puff pastry (readily rolled out from the refrigerated section, approximately 40 x 30 cm)
- 1 egg yolk, whisked with 1-2 tablespoons of cream
- 25 g dark chocolate (at least 70% cocoa solids)
- 50 g cold butter
- 8 ripe figs
- 100 ml maple syrup
Method · 1 h 40 min
- Soak the mushrooms in warm water for 30 minutes. Then squeeze them well and chop them finely.
- Pluck off the parsley leaves and chop them.
- Cut about 200g off the venison loin and dice it finely. Puree the diced meat with cream in a blender to a smooth forcemeat. Thoroughly mix the chopped parsley and mushrooms into the forcemeat and season generously with salt and game seasoning.
- Halve the savoy cabbage leaves and remove the thick rib. Pre-cook the leaves in plenty of boiling salted water for about 2 minutes. Then rinse them under cold water and pat them dry carefully.
- Season the remaining venison loin with salt and pepper and sear it on all sides in clarified butter. Remove the meat from the pan and pat it dry.
- Deglaze the pan with Barolo wine and add game stock. Reduce the liquid to approximately 150 ml.
- Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit). Spread half of the mushroom mixture evenly and thinly over the bottom half of the puff pastry. Arrange the savoy cabbage leaves on top, slightly overlapping. Spread the remaining mushroom mixture evenly over the cabbage. Place the cabbage back on top and carefully wrap everything in the puff pastry. Pinch the ends together on the left and right sides. If desired, cut thin strips from additional puff pastry and use them for garnish.
- Brush the puff pastry all over with the egg yolk mixture and carefully transfer it to a baking sheet lined with parchment paper. Then place it on the lower rack of a hot oven and bake for about 40 minutes until golden brown.
- Meanwhile, refine the reduced sauce with chocolate and butter and season again to taste.
- Wash and halve the figs. Pour the maple syrup into a pan and bring to a boil. Place the fig halves, cut-side down, into the simmering syrup and toss until the syrup thickens noticeably. Remove from the heat.
- Remove the cooked Beef Wellington from the oven and let it rest for 10 minutes. Then, using a serrated knife, cut it into approximately 3 cm thick slices and serve with the sauce and the still-warm figs.
For the fillet and the sauce
- 100 g
1 Bund
- 1 kg
Fallow deer saddle (without bones, skin and tendons)
- 100 ml
Savoy cabbage leaves
- 25 g
clarified butter
- 250 ml
Barolo
- 400 ml
Game stock
- 500 g
Puff pastry (ready rolled out from the refrigerated section, approximately 40 x 30 cm)
Egg yolks, whisked with 1-2 tablespoons of cream
- 25 g
Dark chocolate (at least 70% cocoa solids)
- 50 g
Figs
- 100 ml
Cut about 200g off the venison loin and dice it finely. Place the meat cubes in a blender with cream.
Puree into a fine meat forcemeat. Thoroughly mix chopped parsley and mushrooms with the forcemeat and season generously with salt and game seasoning.
