Livar filetwellington with mushroom fondue and truffle
Ingredients (for 4 persons)
Pigs were traditionally used in the search for truffles. The animals love them and therefore know how to find these rare mushrooms. Star chef Robert Levels created a Wellington with Livar filet culinary for this dish. Combined with Limburg mushrooms and black truffle. Robert Levels: 'This meat is extra tasty because the fat cover is still on it. The fat provides a distinctive flavour.'
For the stuffing and sauce
- 500 grams (marl) mushrooms
- 1 cup chicken stock
- 150 g panko (Japanese breadcrumbs)
- Shot of cooking cream
For the wellington
- 350 grams Livar fillet culinary
- 200 grams (marl) mushrooms
- 50 g panko (Japanese breadcrumbs)
- 20 grams of fresh black truffle
- 50 grams Livar Prosciutto di Monastero
- Puff pastry: approx. 60x30 centimetres
Other trimmings
- Cubes of potato and potato purée
- Pieces of carrot and carrot purée
- Puffed pearl onions
- Baked bundle mushrooms
- Fresh herbs from the season
- Fresh black truffle
- Raise the mushrooms with a bottom of chicken stock. Steam until the liquid is released from the mushrooms. Reduce briefly to enhance the flavour. Grind the mushrooms with three quarters of the liquid and mix with 150 grams of panko (Japanese breadcrumbs). For the sauce, reduce the remaining liquid and add a dash of cream and some salt and pepper.
- Defrost the puff pastry a little before preparation. Preheat oven to 200 degrees. Cut the truffle into strips. Cut the fillet in several places and insert the truffle strips into the fillet. Fry the fillet on both sides. Then wrap the fillet completely with the slices of Prosciutto di Monastero. Prepare enough puff pastry to completely wrap the fillet. Apply a layer of stuffing to the meat and then roll in the puff pastry until it is completely wrapped. Make sure the edges of the puff pastry are tight together and completely seal the package. Moisten slightly if necessary to stick together. Place the Livar filletwellington with core thermometer in the preheated oven. Heat until the core temperature reaches 55 degrees Celsius. Remove from the oven and let rest for 5 minutes so that the meat absorbs all the juices.
- Slice the Livar filetwellington. Dress the plate with the remaining garnishes. Complete the dish by grating fresh truffle over it and finish with fresh herbs.
Make this dish with...
Livar Filet culinary
€ 85,00
Livar Filet culinary (1/3)
€ 35,50
Livar rendered lard
€ 4,20
Livar Prosciutto di Monastero sliced
€ 6,80
