Filee à la Wellington
recipe

A delicious Filee à la Wellington combining tender beef fillet and a flavorful mushroom duxelles, wrapped in crispy pastry. Perfect for festive occasions!
Preparation Time: 1 hour 30 minutes
Serving Size: 4 servings

Ingredients

- 600 g beef tenderloin or fillet
- 1 tsp salt
- A pinch of black pepper
Mushroom Duxelles:
- 1 onion
- 200 g mushrooms
- 2 tbsp margarine
Pastry:
- 500 g puff pastry
- 1 egg (for brushing)

Instructions

1. Season the beef with salt and black pepper. Sear the meat in a hot pan for about 2-3 minutes on each side until browned. Allow the meat to cool.
2. Chop the onion and mushrooms. Heat the margarine in a pan and sauté the onion until soft. Add the mushrooms and cook until the moisture evaporates. Let it cool.
3. Roll out the puff pastry into a sheet. Place the cooled mushroom duxelles in the center of the pastry and top it with the beef.
4. Wrap the pastry tightly around the meat, ensuring all edges are sealed.
5. Brush the surface of the pastry with the egg. Bake at 200°C (392°F) for about 25-30 minutes until the pastry is golden brown and cooked through.
6. Allow to rest for a moment before slicing. Serve warm.

Nutritional Information (per serving)

- Energy: 450 kcal
- Protein: 35 g
- Carbohydrates: 30 g
- Fat: 25 g
- Fiber: 2 g

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