Wellington fillet
Wellington fillet is a second meat dish for important occasions. The recipe requires a good familiarity in the kitchen: it involves the double cooking of the meat, which is first scalded in a pan, then covered with mushroom sauce and raw prosciutto, then wrapped in puff pastry and finished cooking in the oven. A recipe that has as its protagonist the most famous and prized beef cut for its tenderness and thinness. Normally in the kitchen it is used to divide the fillet into three parts: head, heart and tail. The fillet head is the part that is used for fillet steaks, suitable for pan-fried preparation. From the heart, instead, are obtained the Chateubriand or tournedos, intended for grilled preparations. From the tail, finally, filet mignon are obtained, intended for cooking in a pan, often accompanied by complex and refined sauces. The Wellington fillet is also known as fillet in crust, because the meat is wrapped in a crunchy puff pastry that, during cooking, absorbs all the sauces and flavors of the fillet, imprisoning the taste and aromas inside. This recipe has English origins and the name seems to be dedicated to Arthur Wellesley, who became Duke of Wellington in 1815. According to the story, the duke was a man of difficult tastes in the kitchen, until he tried this fillet in crust, which became his favorite dish.
INGREDIENTS
1 beef fillet of 800 g1 roll of puff pastry300 g mushrooms150 g raw prosciuttomustard1 egg yolkextra virgin olive oil1 knob of buttersaltPepper
STEPS
The first thing to prepare the Wellington fillet is to massage the fillet with salt and fresh pepper from the reel. 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 it. When it is well browned, transfer the fillet to a plate and brush it with mustard. Collect the peeled and sliced mushrooms in the mixer. Add salt and pepper and blend them with extra virgin olive oil until you get a homogeneous cream. Dry the mushroom cream thus obtained in a non-stick pan, stirring often. Spread the slices of ham on a sheet of plastic wrap 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. With the help of plastic wrap, wrap the meat with mushrooms and ham. Cover with plastic wrap and refrigerate 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 dough and make a slight pressure with your fingers in the points where you will weld the dough. Transfer the fillet to a baking sheet covered with parchment paper. Brush the puff pastry with the beaten yolk and, with the tip of a sharp knife, make perpendicular incisions. Bake in a preheated oven at 200°C for 30 minutes. Remove from the oven, let the Wellington fillet rest for a few minutes, then cut into thick slices and serve.
Wellington fillet is a second meat dish for important occasions. The recipe requires a good familiarity in the kitchen: it involves the double cooking of the meat, which is first scalded in a pan, then covered with mushroom sauce and raw prosciutto, then wrapped in puff pastry and finished cooking in the oven. A recipe that has as its protagonist the most famous and prized beef cut for its tenderness and thinness. Normally in the kitchen it is used to divide the fillet into three parts: head, heart and tail. The fillet head is the part that is used for fillet steaks, suitable for pan-fried preparation. From the heart, instead, are obtained the Chateubriand or tournedos, intended for grilled preparations. From the tail, finally, filet mignon are obtained, intended for cooking in a pan, often accompanied by complex and refined sauces. The Wellington fillet is also known as fillet in crust, because the meat is wrapped in a crunchy puff pastry that, during cooking, absorbs all the sauces and flavors of the fillet, imprisoning the taste and aromas inside. This recipe has English origins and the name seems to be dedicated to Arthur Wellesley, who became Duke of Wellington in 1815. According to the story, the duke was a man of difficult tastes in the kitchen, until he tried this fillet in crust, which became his favorite dish.
INGREDIENTS
1 beef fillet of 800 g
1 roll of puff pastry
300 g mushrooms
150 g raw prosciutto
mustard
1 egg yolk
extra virgin olive oil
1 knob of butter
salt
Pepper
STEPS
The first thing to prepare the Wellington fillet is to massage the fillet with salt and fresh pepper from the reel. 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 it. When it is well browned, transfer the fillet to a plate and brush it with mustard. Collect the peeled and sliced mushrooms in the mixer. Add salt and pepper and blend them with extra virgin olive oil until you get a homogeneous cream. Dry the mushroom cream thus obtained in a non-stick pan, stirring often. Spread the slices of ham on a sheet of plastic wrap 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. With the help of plastic wrap, wrap the meat with mushrooms and ham. Cover with plastic wrap and refrigerate 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 dough and make a slight pressure with your fingers in the points where you will weld the dough. Transfer the fillet to a baking sheet covered with parchment paper. Brush the puff pastry with the beaten yolk and, with the tip of a sharp knife, make perpendicular incisions. Bake in a preheated oven at 200°C for 30 minutes. Remove from the oven, let the Wellington fillet rest for a few minutes, then cut into thick slices and serve.
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