Fillet Parcels with Morel Stuffing

Prepare: Rub fillet dry with kitchen roll, score lengthwise about 3 inches deep, brush all around with the mustard. Wrap in foil and marinate for a few hours or overnight.

Filling: Sauté shallots in warm light butter or butter.

Briefly steam mushrooms and celery, extinguish with stock or possibly soup, simmer on low heat with lid closed for about 10 minutes until just tender. Boil liquid open completely. Mix bread with parsley, add to mushroom mixture, season.

Prepare: Preheat stove to 80 degrees, plate and plate in it. Season fillet, spread filling evenly in incision, press lightly until smooth. Wipe off mustard, set aside. Tie fillet about every 3 inches with kitchen string.

Sear: Fry fillet (perhaps halved, depending on size of pan) in hot clarified butter for about 4 minutes on all sides, place on preheated plate, brush with mustard once more on all sides.

Cooking: 11/4 hours in the middle of the heated oven. The fillet can then be kept warm at 60 °C for about 30 minutes.

Sauce: Sauté the shallots in the remaining fat in the same frying pan. Extinguish with the wine, boil to half. Add soup or possibly stock, boil again to half, strain, return to the frying pan. Add remaining ingredients, bring to a boil, season.

Goes well with: Boiled or steamed celery.

Can be prepared: Stuffing and

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