Filetto alla Wellington Classico con Funghi Duxelles

Instructions

1. Prepare the beef fillet

   5min

   Trim the beef fillet of any silver skin or excess fat. Season all sides generously with salt and pepper. This helps enhance the meat’s natural flavor before searing.

2. Sear the beef

   10min

   Heat olive oil in a hot pan and sear the beef on all sides until a golden crust forms, about 1 minute per side. Don’t forget the ends. Set aside to cool, then brush all over with Dijon mustard.

3. Make the mushroom duxelles

   15min

   Finely chop mushrooms, shallot, and garlic. Sauté in butter over medium heat until all moisture evaporates and the mixture becomes paste-like. This can take up to 15 minutes. Season to taste. Let it cool completely before use.

4. Wrap with prosciutto

   30min

   On a sheet of cling film, lay out overlapping slices of prosciutto. Spread the cooled mushroom duxelles evenly on top. Place the beef in the center and roll tightly into a log. Twist the ends of the film and chill for at least 30 minutes.

5. Wrap in puff pastry

   20min

   Roll out the puff pastry. Unwrap the chilled beef and place it in the center. Fold the pastry over tightly and seal the edges. Use egg yolk to brush the surface for a golden finish. Chill another 15–20 minutes for best results.

6. Bake to perfection

   40min

   Preheat oven to 200°C (392°F). Bake for 35–40 minutes, or until the pastry is golden brown and the internal temperature is around 50–52°C for medium-rare. Use a thermometer for accuracy.

7. Rest and serve

   10min

   Let the Wellington rest for 10 minutes after baking. This helps retain juices. Slice carefully with a serrated knife for clean cuts. Serve with a rich red wine sauce or seasonal vegetables for an elegant meal.