Wow, today I’m showing you my Filet Wellington recipe . Meat in puff pastry, with me it was love at first sight!
The filet Wellington is prepared with beef fillet. The pink cooked fillet is wrapped in puff pastry and in a farce of mushrooms and parsley, the so-called duxelles.
The crispy coated meat is best served with a strong jus. The gravy, the strongly boiled, reduced sauce, is usually a powerful veal sauce.
This classic is a perfect dish, ideal for the guest kitchen and the holiday kitchen. In the article you will find many tips from the professional kitchen.
1. Prepare Duxelles for Filet Wellington
Duxelles is a spicy mushroom farce made from finely chopped, fried mushrooms. For the Wellington filet, champions are mostly used, sometimes also other mushrooms such as porcini mushrooms or chanterelles. Clean and finely chop the mushrooms and fry them vigorously in a pan with clarified butter. The mushroom juice is either pressed out or evaporated during cooking. For the duxelles, the mushroom mass is seasoned with freshly cut parsley, a little garlic, lemon dust, salt and pepper.
2. Fillet of Beef for Wellington Fillet
You need an evenly thick piece of beef fillet for the Wellington fillet. The meat is then cooked evenly and has the correct degree of cooking throughout. A middle piece of beef fillet is ideal. The preparation as a whole is only worthwhile from four persons. Season the meat with salt and pepper, then fry briefly from all sides, let it cool down and then wrap it in the puff pastry with the prepared Duxelles…
TIP: Prepare filet Wellington in portions like queen pasties!
I prepare my filet Wellington in portions. I cut the fillet of beef into large cubes, fry them briefly, then prepare small puff pastries the size of queen pastries. I think this is the better option at home, but you can also influence the degree of cooking of the individual portions and serve the Wellington filet tender pink or almost fully fried, depending on your taste.
3. Filet Wellington Sauce
Filet Wellington needs a good sauce. For my sauce I use homemade veal stock or bought veal stock, red wine, Dijon mustard, port wine and butter. I greatly reduce the ingredients of the sauce (boiling down to gain taste), thus creating a tasteful powerful sauce that harmonizes excellently with the beef fillet, the mushrooms and the puff pastry.
Calf stock is passed through a sieve. I use the passing cloth only shortly before boiling down for veal jus.
4. Filet Wellington Side Dish
It goes well with Beef Wellington: Savoy cabbage, Brussels sprouts, buttered vegetables, glazed root vegetables and broccoli.
5. Recipe Filet Wellington
- 600 g fillet of beef
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbs clarified butter
- 4 pc shallots
- 300 g mushrooms
- 1/2 bunch parsley
- some Lemon abrasion
- 1 pinch nutmeg
- 300 g puff pastry
- 1 pc chicken egg
- 500 ml veal stock or Veal Stock, Veal sauce, Veal jus
- 200 ml Rioja (Spanish red wine)
- 1 tsp Dijon-mustard
- 1 pc big potatoe I use for thickening the sauce
- 1 pinch salt
- 1 pinch pepper
- 2 cl Port wine
- 5 g cold butter
- The recipe starts below 🙂 for the sauce please put veal stock, red wine and mustard in a pot and boil down. Later bind the sauce to taste with a finely grated raw potato: Add the finely grated potato to the boiling sauce, bring to the boil and continue to add the grated potato until the desired binding of the sauce is achieved. Season the sauce later with salt, pepper and a little port wine and add cold butter before serving.
- PREPARATION: Clean the meat from the butcher and let it clean. Wash the meat and pat dry. Wash, clean and chop the mushrooms. Peel and chop the shallots. Wash and finely chop the parsley.
- PREPARATION: Season the fillet of beef with salt and pepper and fry briefly in a pan with the clarified butter on all sides. Refrigerate the meat. Alternatively, cut the flesich into large cubes to prepare small filet Welligton pasties.
- For the duxelles, sauté the finely diced shallots and the finely chopped mushrooms in the pan. Let the vegetable juice evaporate. Then season with salt, pepper, parsley and a little grated lemon zest and nutmeg and chill.
- You can either chop the cold Duxelles a little bit finer, you should get a creamy and compact mass.
- Place the rolled out puff pastry on a clean cloth, remove a few strips from the edge for decoration. Spread half of the filling on the puff pastry the size of the fillet of beef. Place the fillet of beef on the filling and spread the rest of the filling on the fillet of beef. Wrap the fillet in the puff pastry and place the seam downwards.
- Brush the prepared dough strips with egg yolk and decorate the wrapped Wellington filet with it. After decorating, brush the entire Wellington filet with the remaining egg yolk.
- Bake the Wellington filet in a preheated oven at 220°C for ten minutes, then reduce the temperature to 190°C and bake for about 30 minutes depending on the size and desired cooking degree.
- Leave the Wellington filet to rest for about 15 minutes in the switched-off oven, then cut into slices about 2 cm thick and arrange on preheated plates.
- Note: The small Filet Wellington pasties need only 10-12 minutes cooking time!