The Best Homemade Fillet Wellington Recipe
What You’ll Love About This Recipe
You’ll love this Fillet Wellington recipe because it’s both impressive and surprisingly simple to make. The rich flavors and elegant presentation make it perfect for special occasions.
- Tender beef wrapped in flaky pastry, with a savory mushroom filling that adds depth.
- Easier than it looks, with step-by-step instructions to guide you through each layer.
- A showstopper dish that will wow your guests without hours of fuss in the kitchen.
Recipe
Intro
Fillet Wellington is a classic dish featuring tender beef fillet wrapped in puff pastry with a rich mushroom duxelles and prosciutto. It’s an elegant centerpiece for special occasions, delivering a perfect balance of flavors and textures.
Ingredients
- 1 (2 lb) beef fillet, trimmed
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 10 oz cremini mushrooms, finely chopped
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 2 tbsp unsalted butter
- 1 tbsp fresh thyme leaves
- 2 tbsp Dijon mustard
- 6 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 425°F (220°C).
- Season the beef fillet with salt and pepper. Heat olive oil in a skillet over high heat and sear the fillet on all sides until browned (about 2 minutes per side). Let it cool, then brush with Dijon mustard.
- In the same skillet, melt butter over medium heat. Add shallots, garlic, and mushrooms. Cook until the liquid evaporates (about 10 minutes). Stir in thyme and season with salt and pepper. Let cool.
- Lay out a sheet of plastic wrap. Arrange prosciutto slices in a slightly overlapping layer. Spread the mushroom mixture evenly over the prosciutto.
- Place the seared fillet in the center and roll the prosciutto and mushrooms tightly around it using the plastic wrap. Chill for 15 minutes.
- Roll out the puff pastry on a floured surface. Unwrap the fillet and place it in the center of the pastry. Fold the pastry over the fillet, sealing the edges with egg wash. Trim excess pastry and crimp the seams.
- Place the Wellington seam-side down on a baking sheet. Brush with egg wash and score the top lightly with a knife.
- Bake for 25-30 minutes until the pastry is golden and the internal temperature reaches 125°F (52°C) for medium-rare.
- Let rest for 10 minutes before slicing.
Notes
- Make certain the fillet is well-trimmed for even cooking.
- Chill the wrapped fillet before adding pastry to help it hold its shape.
- Use a meat thermometer for precise doneness.
Equipment
- Skillet
- Plastic wrap
- Rolling pin
- Baking sheet
- Pastry brush
Time
- Prep time: 40 minutes
- Cooking time: 30 minutes
Cuisine
French
Serving
4-6 servings
Nutrition
Fillet Wellington is a rich and indulgent dish, packed with flavors and nutrients. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 25 g |
| Fat | 30 g |
| Carbohydrates | 15 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 600 mg |
What To Serve With It
I love pairing Fillet Wellington with a bold red wine, like Cabernet Sauvignon, to complement its rich flavors. For sides, I often go for creamy mashed potatoes or roasted veggies, as they balance the dish perfectly. A fresh green salad adds a nice, light touch to round out the meal.
Wine Pairings
Since a rich dish like beef Wellington deserves an equally impressive wine, let’s talk about pairings that’ll make every bite sing. I always lean toward a full-bodied red, like Cabernet Sauvignon or Merlot, because their bold flavors match the beef’s richness and the buttery pastry. If you’re feeling fancy, a Bordeaux adds a touch of elegance. Sometimes, I opt for a Pinot Noir if I want something lighter but still flavorful. Don’t forget to let the wine breathe a bit before serving—it makes a difference! Trust me, the right wine takes this dish from amazing to unforgettable. Cheers!
Side Dishes
While the star of the meal is unquestionably the beef Wellington, the right side dishes can turn it into a feast. I love pairing it with roasted veggies like carrots or asparagus—they’re simple but add a pop of color and freshness. Creamy mashed potatoes are a must for me, as they soak up the juices perfectly. If I’m feeling fancy, I’ll whip up a crisp arugula salad with a lemon vinaigrette for balance. Don’t forget a warm slice of crusty bread—it’s ideal for mopping up every last bite. These sides make the meal feel complete, yet let the Wellington shine.
