Beef Wellington with Glazed Carrots

It is not entirely clear whether the Duke of Wellington, a brilliant diplomat and renowned military leader of the late 18th and early 19th centuries, has anything to do with this dish. They also say that they named the roll in honor of the eponymous capital of New Zealand. This is somehow closer to us. There is so much meat in this very New Zealand that they no longer know what to do with it. They began to export to Russia - still a lot remains. So they invent all sorts of tricky dishes. We are very grateful to them for this, although we slightly altered the classic recipe.

Ingredients

• 1 kg of the finest beef tenderloin in one piece
• 500 g ready-made puff pastry
• 250 g champignons or better fresh porcini mushrooms
• 50 g butter
• 1 sprig thyme
• 100 ml dry white wine
• 12 thin slices of bacon
• 2-3 st. l. flour
• 2 yolks
• 3 tbsp. l. olive oil
• salt, freshly ground black pepper
• 500 g small young carrots with tops
• 2 sprigs of rosemary
• 50 g butter
• 1.5 tablespoons of sugar
• salt

Directions

1. Dry the meat, brush with 1 tbsp. l. olive oil, add a little salt and pepper well, place on a baking sheet. Place in an oven preheated to 220 ° C for 20 minutes. Remove, cool to room temperature and rearrange for 20 minutes. in the freezer.
2. Peel and chop the mushrooms. Heat the butter and olive oil in a skillet. Place the mushrooms with the thyme sprig and cook, stirring occasionally, for 10 minutes. Season with salt, pour in wine and continue cooking until the wine is completely evaporated, about 10 minutes. Remove the thyme and set aside the mushrooms.
3. On a floured surface, roll out the dough into a rectangle. Place the bacon strips in the center parallel to the smaller side of the rectangle so that they overlap slightly. Place half of the minced mushroom in the center in a wide strip parallel to the larger side.
4. Place the prepared meat on it and spread the remaining minced meat over it. Wrap the loose ends of the bacon around the meat. It is better to completely cover the meat with bacon, but if you have a gap of 2-3 cm, it doesn't matter.
5. Wrap the meat in the dough, making a center seam and stitching the side edges together. Cut off excess dough. Place the roll on a baking sheet, seam side down, brush with beaten egg yolks.
6. Make shallow diagonal cuts in the dough, 2 cm apart. Refrigerate for 3-4 hours.
7. Peel the carrots, leaving green tails. Dip it in boiling salted water, add 1 sprig of rosemary and cook over low heat for 4 minutes. Transfer to 5 minutes. in a bowl of ice water. Dry.
8. Place the roll in an oven preheated to 200 ° C for 30 minutes. Let stand 10 minutes, cut into portions. Serve with hot carrots.
9. Tear off the leaves from the second rosemary sprig and chop them. In a skillet, boil the butter with 5 tbsp. l. water, sugar and salt, add rosemary and carrots and cook, stirring occasionally, for 7 minutes.