The Wellington fillet recipe.

Today I present to you a meat main course for true connoisseurs and important occasions. When we want to impress guests.

Now we can also make it at home without relying on expert hands or going to a restaurant to enjoy this fantastic dish.

You need to cook the meat twice: in a pan, then covered with a mushroom and prosciutto sauce, then wrapped in puff pastry and finish cooking in the oven.

Difficulty: Difficult
Cost: Expensive
Rest time: 15 Minutes
Preparation time: 35 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: English
Seasonality: Fall, Winter and Spring

896.48 Kcal

calories per serving

Info Close

Energy 896.48 (Kcal)
Carbohydrates 38.58 (g) of which sugars 2.36 (g)
Proteins 62.57 (g)
Fat 55.46 (g) of which saturated 15.89 (g)of which unsaturated 34.70 (g)
Fibers 3.00 (g)
Sodium 1,584.39 (mg)

Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1.76 lbs beef fillet
1 roll puff pastry (rectangular)
10.58 oz mushrooms
5.29 oz prosciutto
to taste mustard
1 egg yolk
2 tbsps butter
to taste salt
to taste pepper

The Wellington fillet recipe

Tools

1 Knife
1 Cutting Board wooden
2 Pans
1 Mixer
1 Brush
1 Plastic Wrap

Steps

The first step to prepare the Wellington fillet is to season the fillet with freshly ground salt and pepper.
Then sear it evenly on all sides in a hot pan with olive oil and butter.
At this stage, it’s important not to puncture the meat so that the juices remain inside.
Once well seared, transfer the fillet to a plate without piercing it, and brush it with mustard.
Clean the mushrooms and transfer them to a mixer along with salt and pepper and…
blend them with a drizzle of extra virgin oil until you get a smooth cream.
Transfer the mixture to a pan to thicken the mushroom cream, stirring often
Lay the prosciutto slices on a sheet of plastic wrap to form a rectangle and…
spread them with the mushroom cream using the back of a spoon. Place the beef fillet in the center
Now take the edges of the plastic wrap and use it to wrap the meat with mushrooms and prosciutto. Cover with the wrap and refrigerate for 20 minutes.
After this time, take the fillet out of the fridge and place it in the center of the puff pastry rectangle. Cover the fillet with the pastry and gently press with your fingers where you seal the pastry.
Transfer the fillet onto a baking sheet lined with parchment paper.
Brush the puff pastry with beaten egg yolk and, with the tip of a sharp knife, make perpendicular cuts. Bake in a preheated oven at 392°F for 30 minutes.
Remove from the oven, let the Wellington fillet rest for a few minutes, then ……
cut into thick slices and serve. Here is the ready Wellington fillet