Filet 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.
Filet Wellington is a recipe that features the most well-known and prized cut of beef for its tenderness and leanness.
Filet Wellington is also known as fillet in a crust , because the meat is wrapped in a crispy puff pastry which, during cooking, absorbs all the sauces and flavours of the fillet, trapping the taste and aromas inside.
INGREDIENTS:
- 1 KG beef fillet
- 1 roll of puff pastry
- 450 g of mushrooms
- 250 g of raw ham
- mustard
- 2 egg yolks
- extra virgin olive oil
- 2 knobs of butter
- salt
- pepper
PREPARATION.
- The first thing to prepare the Wellington fillet 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. At this stage it is important never to pierce the meat so that the juices remain inside.
- When it is well browned, transfer the fillet to a plate and brush it with mustard. Collect the cleaned and sliced mushrooms in the blender. Add salt and pepper and blend them with a drizzle of extra virgin olive oil until you obtain a smooth cream.
- Let the mushroom cream dry in a non-stick pan, stirring often. 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 fillet in the center.
- Using the film, wrap the meat with the mushrooms and ham. Cover with film and place in the refrigerator for 15 minutes. After this time, remove the fillet from the refrigerator and place it in the center of the puff pastry. Cover the fillet with the pastry and apply light pressure with your fingers in the points where you will seal the pastry.
-Transfer the fillet to a baking sheet covered with baking paper. Brush the puff pastry with the beaten egg yolk and, with the tip of a sharp knife, make perpendicular incisions. Bake in a preheated oven at 200° for 30 minutes.
-Remove from the oven, let the Wellington fillet rest for a few minutes, then cut into thick slices and serve.
ENJOY YOUR MEAL!
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