The Legendary Wellington Recipe
Classic Filet Mignon Wellington Served Medium Rare, Enveloped with Duxelle & Puff Pastry, Laced with Madeira Demi Glace.
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Ingredients
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Filet Mignon Wellington Ingredients
Method
Preparation Directions
- 1
Prepare the Duxelles
In a skillet over medium heat, sauté shallots and garlic in a bit of oil until translucent. Add the chopped mushrooms and thyme, cooking until the mushrooms release their moisture and it evaporates. Pour in the white wine and cook until dry. Season with salt and pepper. Let cool.
- 2
Sear the Filet Mignon
Season the filet mignon with salt and pepper. Heat a skillet over high heat and sear the filets for 2-3 minutes on each side until browned but not cooked through. Remove and let rest.
- 3
Assemble the Wellington
Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the cooled duxelles evenly over the prosciutto. Place the seared filet on top and roll tightly using the plastic wrap. Chill for 15 minutes.
- 4
- 5
Bake the Wellington
Preheat the oven to 200°C (400°F). Place the wrapped Wellington on a baking sheet and bake for 25-30 minutes or until the pastry is golden brown. Let rest for 10 minutes before slicing.
