Elevate your dining experience with this exquisite Filet Wellington recipe, a gourmet delight that transforms a tender beef tenderloin into an impressive centerpiece. Wrapped in a flaky, golden puff pastry and enriched with a savory mushroom paste and layers of delicious flavors, this dish is perfect for special occasions or for those who love to impress at the dinner table. Each slice reveals a symphony of tastes, from the earthy mushrooms to the rich bresaola jerky and vibrant sautéed veggies.
Crafting this gourmet masterpiece is rewarding and transforms any meal into a true celebration. With simple yet elegant ingredients, you can master the art of cooking Filet Wellington and showcase your culinary skills. This stunning dish not only looks fabulous on the plate but also delights the palate, making it a must-try for any food enthusiast. Get ready to wow your family and friends with this deliciously sophisticated recipe!
- Preheat the oven to 200 degrees Celsius.
- Season the beef tenderloin with salt and pepper. Sear it in a frying pan with a little olive oil on all sides, then set it aside on a rack to release any juices.
- Prepare the mushroom paste by blending the peeled and roughly chopped shallots and mushrooms in a food processor until smooth. Cook this paste in a frying pan with a drop of oil over high heat until it loses its moisture.
- Beat the eggs and divide the mixture into two bowls. Use one half to make a thin omelet; set aside. Blanch the spinach in boiling water, then blend it with the other half of the eggs to make another thin omelet.
- Cook the carrots, green beans, and peas al dente in boiling water, starting with the carrots and finishing with the peas.
- Assemble the Wellington by brushing the beef tenderloin with Dijon mustard. On a piece of plastic wrap, lay out the bresaola jerky, cover it with the mushroom mixture, and place the tenderloin in the center before wrapping tightly.
- Stretch out the puff pastry and place the spinach omelet on top, followed by the plain omelet. Place the beef roll (without the plastic wrap) on top and wrap the pastry around it.
- Bake in the preheated oven at 180 degrees Celsius for approximately 25 minutes.
- While the filet bakes, sauté the cooked vegetables in butter.
- Once done, cut the Filet Wellington into slices and arrange on a plate alongside the sautéed vegetables.
- Beef tenderloin Medium | 400-500 gr
- Bresaola jerky | 10 slices
- Shallots Medium | 4
- Paris mushrooms Small | 500 gr | peeled
- Eggs | 5
- Fresh baby spinach | 300 gr | blanched
- Butter | 200 gr
- Puff pastry | 1 sheets
- Carrots Medium | 2
- Green beans | 200 gr | cooked
- Peas | 150 gr | cooked
- Dijon mustard | 2 tablespoons
- Salt | to taste
- Pepper | to taste
- Extra virgin olive oil | to taste
