An English recipe that fits perfectly on a French table? Oh yeah! The Wellington beef fillet is an absolute delight and is exactly what you need for a Christmas meal.
Let’s see the recipe, Chef!
Wellington Beef Fillet
- Puff pastry
- 200 g flour
- 200 g very cold butter
- 2 g salt (1/2 tsp)
- 100 g very cold water
- Wellington preparation
- 1,2 kg beef fillet
- 30 g butter
- Flower salt
- 6 large Paris mushrooms
- 200 g foie gras
- 1 egg
Place the flour, butter cut in cubes and salt in your food processor bowl.
Start whisking at low speed (2 on a scale from 1 to 6) and pour the water.
Keep on whisking until the flour is combined with water, you still need to have large cubes of butter.
Place the pastry on a floured work plan.
Spread the pastry with your rolling pin and make a rectangle (15 cm by 45 cm).
Fold the right third of the pastry, then the left third. You should have a square.
Make a quarter turn. Make a rectangle (15 cm by 45 cm). Fold the right third of the pastry, then the left third.
Start again twice.
Set aside in your fridge for at least 1 hour.
Heat the butter in a frying pan and roast the beef fillet on each side until golden.
Leave to rest for 1 hour at room temperature.
Spread the puff pastry shaped as a large rectangle, keep a significant thickness.
Peel and cut the mushrooms.
Place the slices on the pastry.
Add salt and cover with half of the foie gras cut in slices.
Place the beef on top, salt and pepper to taste.
Cover with the remaining foie gras cut in slices.
Cover the meat with the pastry and close. Make a little hole on top in the center.
Set aside in your fridge for 30 minutes.
Preheat the oven at 220 C / 430 F degrees.
Beat the egg, brush the pastry.
Cook for 30-35 minutes to have a medium-rare beef.