OTHER LANGUAGES: German
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
OTHER LANGUAGES: German