INGREDIENT

Fungal Filling

• 3 st schalottenlökar, finely chopped
• 300 g wild mushrooms
• Butter for frying
• 2 cup cream
• 1 krm salt
• 1 pinch white pepper

Madeirasås

• 4 dl Wood (a small bottle of madeira)
• 0.5 dl balsamic vinegar
• 2 teaspoon soy
• 2 teaspoon brown sugar
• 2 st schalottenlökar, thinly sliced
• 1 Pinch of freshly ground white pepper
• 1 tablespoons olive oil to the bursting of the sauce with

Biff Wellington

• 1 kg beef, mittbit (split lengthwise if thick)
• 2-3 krm salt
• 2 pinch pepper
• 6 Each large slices prosciutto, el parmaskinka
• Fungal Filling, see recipe below
• 1-2 msk dijonsenap
• 2 sheet of puff pastry
• Flour
• Egg yolk for brushing.

WHAT TO DO:

Fungal Filling.

1. Add the mushrooms in a food processor and blend it together with the onion.
2. Chanterelles engines need not be mixed as long as the way out slowly as.
3. Bryn then sponge the mess in the butter and let the liquid boil, add cream.
4. Let it cook further until the mixture feels creamy.
5. Season with salt and pepper, allow to cool.

Madeirasås

1. Boil it all down except the olive oil in half, until it becomes syrupy, then fit into the olive oil before serving.
2. Let olive oil soft landing of a first chain to avoid cracking the sauce.
3. Season with white pepper. The result will be like a warm vinaigrette.

Biff Wellington all the way…

1. Salt and pepper the fillet of beef and fry quickly in a pan and let cool.
2. Place a plastfolieark on a cutting board.
3. Add the ham on the plastic film wrap, spread with mushroom filling, place the fillet of beef in the middle.
4. Spread the mustard on the meat and roll it into the.
5. Preheat the oven to 230 grader.
6. Place puff pastry sheets wrap and roll them out with plenty of flour so they do not stick.
7. Roll out the meat from the plastic film and place in center of puff pastry.
8. Roll up and pinch the edges.
9. Apply glue with a little egg yolk.
10. Cut a few diagonal small incision in the top of the dough to allow steam to seep out and the meat is not going to be "cooked".
11. Heat a baking sheet in oven, it will be really hot.
12. When the starter is served do you "roll" on the hot plate.
13. In the thermometer (55 grader) and set it in the middle of the oven.
14. Reduce the heat after 10 minutes to 160 grader.
15. Tar ca 25-35 minutes

Enjoy