Wellington Filet Recipe

by vitus
Wellington Filet

Have you ever scrolled through an Instagram feed and seen a picture-perfect dish that screams elegance and screams “I-know-what-I’m-doing-in-the-kitchen”? That, my friends, is the Wellington filet. This dish isn’t just about the melt-in-your-mouth beef; it’s about the artistry of layering savory components and encasing them in a golden puff pastry crust.

What Is Wellington Filet?

“Wellington filet” typically refers to a dish known as Beef Wellington, a classic British culinary creation. Beef Wellington consists of a fillet steak coated with pâté (often fois gras or mushroom duxelles), which is then wrapped in puff pastry and baked. The result is a luxurious and flavorful dish that combines the beef fillet’s tenderness with the pâté’s richness and the pastry shell’s crispness.

Ingredients:

Beef:

  • 1 (about 16-ounce) center-cut beef tenderloin roast (look for a Chateaubriand cut)
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil

Duxelles (Mushroom Mixture):

  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1/4 bunch fresh thyme leaves
  • 1 pound cremini mushrooms, finely chopped
  • 2 tablespoons unsalted butter

Prosciutto:

  • 6-8 slices of prosciutto (about 5 ounces)

Puff Pastry:

  • 1 (about 16-ounce) package of frozen puff pastry, preferably all-butter
  • 1 large egg
  • All-purpose flour for dusting

Optional:

  • Flaky sea salt for serving

Instructions:

Prep The Beef:

  1. Dry the beef tenderloin dry with paper towels. Tie the roast with kitchen twine at 1 1/2-inch intervals to create a uniform cylindrical shape. Season generously with salt and pepper.
  2. Over medium-high heat, heat the vegetable oil on a large skillet. Sear the meat on all sides until it brownes, for about 8 minutes. Move the seared beef to a plate and let it cool completely in the refrigerator (at least 30 minutes, ideally longer).

Make The Duxelles:

  1. Sauté the shallots and garlic in butter over medium heat until softened. Add the thyme leaves and allow to cook for another 2 minutes.
  2. Increase the heat and add the chopped mushrooms. Cook and stir occasionally, till the mushrooms release their liquid and become golden brown. This can take 15-20 minutes. Be patient and let all the liquid evaporate for a concentrated mushroom flavor. Season with salt and pepper to taste. Let the duxelles cool completely.

Assemble The Wellington:

  1. Spread out a sheet of plastic wrap. Lay the prosciutto slices slightly overlapping in a single layer large enough to enclose the beef completely.
  2. Spread the cooled duxelles evenly over the prosciutto.
  3. Remove the twine from the chilled beef. Place the beef in the center of the prosciutto and duxelles layer.
  4. Using the plastic wrap, carefully roll the prosciutto and duxelles tightly around the beef, forming a log shape. roll the ends of the plastic wrap to secure the filling. Refrigerate for at least 30 minutes to enable the flavors to blend.

Prepare The Puff Pastry:

  1. warm the puff pastry according to package instructions. Roll out the puff pastry on a lightly floured surface into a rectangle big enough to comfortably wrap the beef Wellington (about 1/4 inch thick).

Wrap And Bake:

  1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Unwrap the chilled beef in Wellington. Brush the entire surface with beaten egg wash. Carefully place the Wellington seam-side down in the center of the puff pastry. Trim any excess pastry from the sides.
  3. Fold the short ends of the pastry over the Wellington, then carefully roll the dough to enclose the beef completely. Tuck the ends underneath. Brush the entire Wellington with another layer of egg wash.
  4. Using a sharp knife, score decorative lines on the top of the pastry (optional).
  5. Bake the Wellington for 25-30 minutes on medium-rare heat until it reaches your preferred internal temperature (use a meat thermometer for accuracy).

Rest And Serve:

  1. Let the Wellington rest for at least 15 minutes before slicing. This gives room for the juices to be redistributed for a more soft result.
  2. Slice the Wellington using a serrated knife and serve with your favorite sides. Enjoy!

Tips:

  • Butcher’s Tip: Ask your butcher to tie the beef tenderloin if you’re uncomfortable doing it yourself.
  • Temperature Check: The recommended internal temperature for medium-rare beef Wellington is 130-135°F (54-57°C). A meat thermometer should be inserted into the center of the thickest part of the beef to check for doneness.
  • Puff Pastry Magic: If the puff pastry tears while rolling, patch it up with a small piece of dough and brush with egg wash to seal.
  • Egg Wash Perfection: For a beautiful golden brown crust,

What to serve with

Potatoes:

  • Roasted Potatoes: Seasoned with herbs and roasted until crispy, roasted potatoes add a rustic touch and complement the richness of the Wellington filet.
  • Potato Dauphinoise: Thinly sliced potatoes baked in cream and cheese create a luxurious side dish that enhances the meal’s richness.

Vegetables:

  • Roasted Vegetables: A great option is seasonal vegetables such as carrots, asparagus, or Brussels sprouts roasted with olive oil and garlic.
  • Steamed Green Beans: Lightly steamed green beans or broccoli provide a fresh, crunchy contrast.

Salad:

  • Mixed Green Salad: A simple green salad with a light vinaigrette balances the richness of the Wellington Filet
  • Caesar Salad: With its creamy dressing and crunchy croutons, a Caesar salad offers a robust accompaniment.

Sauces:

  • Red Wine Sauce: A classic accompaniment for Beef Wellington, made with red wine reduction, beef stock, and herbs.
  • Mushroom Sauce: Creamy mushroom sauce complements the earthy flavors of the mushroom duxelles inside Wellington.
  • Béarnaise Sauce: A rich, buttery sauce with hints of tarragon that pairs well with Wellington Filet.

Bread:

  • Bread Rolls: Serve warm bread rolls or crusty bread on the side to soak the delicious sauces.

Wine Pairing:

  • Red Wine: Go for a pure red wine like Cabernet Sauvignon, Merlot, or Bordeaux, complementing the dish’s richness.

Garnish:

  • Fresh Herbs: Shower chopped parsley or chives over the Wellington before serving for a fresh burst of flavor.
  • Lemon Wedges: Add lemon wedges on the side for those who enjoy a citrusy touch with their beef.

Dessert:

  • Rich Desserts: Consider desserts like chocolate mousse, crème brûlée, or a fruit tart to round off the meal elegantly.

Health Benefits

  • Protein Content: The beef steak used in Wellington Filet is a rich source of high-quality protein. Protein is important for repairing tissues in the body, supporting muscle growth, development and maintaining a strong immune system.
  • Iron: Beef is rich in iron, and beef steak used in Wellington Filet can contribute to meeting daily iron needs. Iron is crucial for transportation of oxygen in the blood and energy production.
  • Vitamins And Minerals: Based on the types of ingredients used, Beef Wellington may contain vitamins and minerals from the vegetables used in the mushroom duxelles or other accompaniments. These can include vitamins like vitamin C (if vegetables are included) and minerals like potassium and magnesium.
  • Sodium: Depending on the preparation and ingredients, Beef Wellington may contain significant amounts of sodium, mainly if salted butter or other salty ingredients are used.
  • Cooking Method: The preparation method, such as frying the fillet steak before encasing it in pastry, can add extra fats and calories.

Final Thoughts

Wellington Filet is a dish that is both impressive and rewarding to make. It’s a culinary centerpiece that will wow guests at a special dinner party. While it requires some planning and attention to detail, the steps are relatively straightforward. With these detailed instructions and helpful tips, you’ll be well on your way to mastering this delicious dish. So, fire up your oven, unleash your inner chef, and prepare to savor the perfect marriage of tender beef, savory mushrooms, and flaky puff pastry. Remember, with some practice, you’ll be a Beef Wellington pro in no time!

More Meat Recipes:

Wellington Filet

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 822 calories 58 grams fat

Ingredients

Beef:

  • 1 (about 16-ounce) center-cut beef tenderloin roast (look for a Chateaubriand cut)
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil

Duxelles (Mushroom Mixture):

  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1/4 bunch fresh thyme leaves
  • 1 pound cremini mushrooms, finely chopped
  • 2 tablespoons unsalted butter

Prosciutto: 6-8 slices of prosciutto (about 5 ounces) Puff Pastry:

  • 1 (about 16-ounce) package of frozen puff pastry, preferably all-butter
  • 1 large egg
  • All-purpose flour for dusting

Optional: Flaky sea salt for serving

Instructions

Prep The Beef:

  1. Dry the beef tenderloin dry with paper towels. Tie the roast with kitchen twine at 1 1/2-inch intervals to create a uniform cylindrical shape. Season generously with salt and pepper.
  2. Over medium-high heat, heat the vegetable oil on a large skillet. Sear the meat on all sides until it brownes, for about 8 minutes. Move the seared beef to a plate and let it cool completely in the refrigerator (at least 30 minutes, ideally longer).

Make The Duxelles:

  1. Sauté the shallots and garlic in butter over medium heat until softened. Add the thyme leaves and allow to cook for another 2 minutes.
  2. Increase the heat and add the chopped mushrooms. Cook and stir occasionally, till the mushrooms release their liquid and become golden brown. This can take 15-20 minutes. Be patient and let all the liquid evaporate for a concentrated mushroom flavor. Season with salt and pepper to taste. Let the duxelles cool completely.

Assemble The Wellington:

  1. Spread out a sheet of plastic wrap. Lay the prosciutto slices slightly overlapping in a single layer large enough to enclose the beef completely.
  2. Spread the cooled duxelles evenly over the prosciutto.
  3. Remove the twine from the chilled beef. Place the beef in the center of the prosciutto and duxelles layer.
  4. Using the plastic wrap, carefully roll the prosciutto and duxelles tightly around the beef, forming a log shape. roll the ends of the plastic wrap to secure the filling. Refrigerate for at least 30 minutes to enable the flavors to blend.

Prepare The Puff Pastry: warm the puff pastry according to package instructions. Roll out the puff pastry on a lightly floured surface into a rectangle big enough to comfortably wrap the beef Wellington (about 1/4 inch thick). Wrap And Bake:

  1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Unwrap the chilled beef in Wellington. Brush the entire surface with beaten egg wash. Carefully place the Wellington seam-side down in the center of the puff pastry. Trim any excess pastry from the sides.
  3. Fold the short ends of the pastry over the Wellington, then carefully roll the dough to enclose the beef completely. Tuck the ends underneath. Brush the entire Wellington with another layer of egg wash.
  4. Using a sharp knife, score decorative lines on the top of the pastry (optional).
  5. Bake the Wellington for 25-30 minutes on medium-rare heat until it reaches your preferred internal temperature (use a meat thermometer for accuracy).

Rest And Serve:

  1. Let the Wellington rest for at least 15 minutes before slicing. This gives room for the juices to be redistributed for a more soft result.
  2. Slice the Wellington using a serrated knife and serve with your favorite sides. Enjoy!

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