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🍽️ Filet Wellington: The classic festive centerpiece

600 kcal · 130 min · 4 servings

Ingredients

• 1 beef tenderloin (approx. 700–800 g)
• salt & black pepper
• 1–2 tbsp oil
• 2 tbsp butter
• 400–500 g mushrooms
• 1 shallot
• 1–2 garlic cloves
• 1–2 tbsp butter
• fresh thyme
• 8–10 slices Parma ham or Serrano ham
• 1 sheet puff pastry
• 1–2 tsp mustard
• 1 egg
• optional: coarse sea salt or sesame seeds for sprinkling

Instructions

1. 1. Take the beef tenderloin out of the fridge and let it sit at room temperature for about 10 to 15 minutes.
2. 2. Lightly rub the outside of the meat with oil.
3. 3. Season the tenderloin generously with salt and black pepper.
4. 4. Preheat a large frying pan on the highest setting.
5. 5. Sear the tenderloin on all sides until it is browned all over.
6. 6. Remove the meat from the pan and let it cool down completely.
7. 7. Clean the mushrooms and chop them very finely.
8. 8. Peel the shallot and garlic and dice them finely.
9. 9. Sauté the shallot and garlic in a pan over medium heat until translucent.
10. 10. Add the chopped mushrooms and fry them over high heat.
11. 11. Deglaze the pan with a little white wine.
12. 12. Add the thyme sprigs to the pan.
13. 13. Cook the mixture for about 10 minutes until the liquid has evaporated.
14. 14. Remove the thyme sprigs from the mushroom mixture.
15. 15. Season the mushroom filling with salt and pepper.
16. 16. Let the mushroom mixture cool down completely.
17. 17. Lay a large sheet of plastic wrap on your work surface.
18. 18. Lay five slices of Parma ham overlapping each other to form a large rectangle.
19. 19. Spread the cooled mushroom mixture evenly over the ham.
20. 20. Coat the cooled tenderloin thickly with mustard.
21. 21. Place the mustard-coated tenderloin in the center of the ham and mushroom layer.
22. 22. Use the plastic wrap to roll the tenderloin tightly in the ham.
23. 23. Pull the plastic wrap tight to form a compact roll.
24. 24. Place the roll in the fridge for 30 minutes to firm up.
25. 25. Roll out the puff pastry into two large rectangles.
26. 26. Whisk the egg yolk with a spoonful of water.
27. 27. Brush the puff pastry rectangles with the egg yolk mixture.
28. 28. Take the tenderloin roll out of the fridge and remove the plastic wrap.
29. 29. Place the roll onto the puff pastry.
30. 30. Wrap the tenderloin tightly in the puff pastry.
31. 31. Wrap the whole thing again in plastic wrap.
32. 32. Let the wrapped tenderloin rest in the fridge for another 30 minutes.
33. 33. Preheat the oven to 220 degrees Celsius fan-forced.
34. 34. Line a baking tray with baking paper.
35. 35. Remove the tenderloin from the foil and place it on the tray.
36. 36. Brush the entire surface of the pastry with the remaining egg yolk mixture.
37. 37. Lightly score patterns into the surface of the pastry.
38. 38. Bake the Filet Wellington in the oven for 10 to 15 minutes.
39. 39. Remove the dish from the oven when the pastry is golden brown and crispy.
40. 40. Let the tenderloin rest for 10 minutes before slicing.
41. 41. Slice the tenderloin into thick medallions and serve warm.

Nutrition per serving

• kcal: 600
• Protein: 40 g · Fett/Fat: 36 g · Carbs: 30 g