Fillet Wellington is a second course of meat for important occasions. The recipe requires good familiarity in the kitchen: it involves cooking the meat twice, which is first seared in a pan, then covered with mushroom sauce and raw ham, then wrapped in puff pastry and finished cooking in the oven.
Fillet Wellington is a recipe that features the best known and most prized cut of beef for its tenderness and leanness.
Fillet Wellington is also known as crusted fillet , because the meat is wrapped in a crunchy puff pastry which, during cooking, absorbs all the sauces and flavors of the fillet, trapping the taste and aromas inside.
INGREDIENTS:
- 1 1 KG fillet of beef
- 1 roll of puff pastry
- 450 g of button mushrooms
- 250 g of raw ham
- mustard
- 2 yolk
- extra virgin olive oil
- 2 knobs of butter
- salt
- pepper
PREPARATION.
- The first thing to prepare the fillet Wellington is to massage the fillet with salt and freshly ground pepper. Brown it evenly on all sides in a very hot pan together with the extra virgin olive oil and the knob of butter. In this phase it is important never to pierce the meat so that the juices remain inside.
- When it is well browned, transfer the fillet onto a plate and brush it with mustard. Collect the peeled and sliced mushrooms in the mixer. Add salt and pepper and blend them with a drizzle of extra virgin olive oil until you get a smooth cream.
- Let the mushroom cream thus obtained dry in a non-stick pan, stirring frequently. Spread the slices of ham on a sheet of cling film to form a rectangle and cover them with the mushroom cream, spreading it with the back of a spoon. Finally, place the beef tenderloin in the center.
- Using the film, wrap the meat with the mushrooms and ham. Cover with cling film and place in the fridge for 15 minutes. After this time, remove the fillet from the fridge and place it in the center of the puff pastry. Cover the fillet with the pasta and apply light pressure with your fingers on the points where you will weld the pasta.
- Transfer the fillet to a pan covered in oven paper. Brush the puff pastry with the beaten egg yolk and, with the tip of a sharp knife, make perpendicular incisions. Bake in the preheated oven at 200° for 30 minutes.
- Remove from the oven, let the fillet Wellington rest for a few minutes, then cut into thick slices and serve.
ENJOY YOUR MEAL!
