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Filet Welligton recipe picture - for beef wellington
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4.94 from 15 votes
4.94 from 15 votes
Filet Wellington - Beef Wellington
Recipe for Filet Wellington - Beef Wellington by German Chef Thomas Sixt. Tips for meat selection, mushroom filling - Duxelles, Filet Wellington sauce and side dishes.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Courses
Cuisine: French Recipes
Keyword: Gluten Free Recipes
Servings: 4 Portions
Calories: 923kcal
Author: Thomas Sixt
Ingredients
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
Filet Wellington Sauce
  • 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
Instructions
  • 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!
Notes

6. Calories and Nutritional Values Filet Wellington

Nutrition Facts
Filet Wellington - Beef Wellington
Amount Per Serving
Calories 923 Calories from Fat 540
% Daily Value*
Fat 60g92%
Saturated Fat 17g106%
Polyunsaturated Fat 17g
Monounsaturated Fat 8g
Cholesterol 133mg44%
Sodium 1338mg58%
Potassium 515mg15%
Carbohydrates 43g14%
Fiber 3g13%
Sugar 3g3%
Protein 40g80%
* Percent Daily Values are based on a 2000 calorie diet.