Filetto in Crosta (Beef Wellington) Recipe
Category: Main Course
Servings: 6
Introduction:
If you’re looking to make a dish that impresses both visually and in terms of flavor, this Filetto in Crosta (Italian Beef Wellington) is the perfect choice. This luxurious dish is made by wrapping a tender beef fillet in layers of prosciutto and a creamy mushroom filling, encased in a golden, flaky pastry crust. Whether for a special occasion, holiday feast, or a dinner to remember, this recipe is sure to leave everyone craving more. Read on to discover how to recreate this Italian version of a well-known classic, with its combination of delicate textures and savory flavors.
Ingredients & Nutritional Information
| Ingredient | Amount |
|---|---|
| Beef fillet (filetto di manzo) | 800g |
| Prosciutto crudo (cured ham) | 200g |
| Champignon mushrooms | 400g |
| Garlic | 1 clove |
| Butter | 20g |
| Extra virgin olive oil | 6 tbsp |
| Egg yolk | 1 |
| Fresh cream (panna fresca) | 30ml |
| Salt | to taste |
| Black pepper | to taste |
| Puff pastry (pasta brisé) | 250g |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 530 kcal |
| Protein | 30g |
| Carbohydrates | 35g |
| Fat | 36g |
| Saturated Fat | 15g |
| Fiber | 2g |
| Sugar | 2g |
| Sodium | 900mg |
Preparation Instructions
Step 1: Sear the Beef Fillet
Start by heating 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once the oil is hot, season the beef fillet with salt and freshly ground black pepper. Place the fillet in the pan and sear it for about 20 minutes, turning it regularly to ensure it is browned evenly on all sides. The aim is to achieve a golden crust on the outside, while leaving the inside rare or cooked to your preferred level. Once the fillet is seared, remove it from the skillet and allow it to cool completely.
Step 2: Prepare the Mushroom Filling
In a separate pan, melt the butter over medium heat, and sauté the garlic, finely chopped, along with 3 tablespoons of extra virgin olive oil. When the garlic is golden and fragrant, add the sliced champignon mushrooms and cook them over high heat, stirring occasionally. Let them cook until they release their moisture and become tender, about 8-10 minutes. Season with a pinch of salt and pepper to taste.
Once the mushrooms are cooked and the liquid has evaporated, transfer them to a food processor or blender. Blend until you achieve a smooth mushroom paste, then allow the mixture to cool completely.
Step 3: Assemble the Beef Wellington
Lay out a sheet of parchment paper and arrange the slices of prosciutto crudo on it, slightly overlapping each piece to create a solid layer. Spread the cooled mushroom mixture evenly over the center of the prosciutto, leaving a border around the edges.
Now, take the cooled beef fillet and place it in the center of the mushroom-covered prosciutto. Carefully roll the prosciutto around the beef, ensuring that the fillet is completely wrapped. Set this aside.
Step 4: Prepare the Puff Pastry
Roll out the puff pastry on a lightly floured surface into a large sheet, large enough to wrap around the beef fillet. Brush the pastry with a mixture of the egg yolk and fresh cream, which will act as an adhesive and give the pastry a rich golden finish when baked.
Place the wrapped beef fillet in the center of the pastry sheet and fold the edges of the pastry over the fillet, sealing all the sides carefully. If you have leftover pastry, cut it into thin strips to decorate the top of the Wellington. Brush the top with more of the egg yolk and cream mixture to ensure the pastry gets a lovely golden color while baking.
Step 5: Bake the Wellington
Transfer the wrapped filetto in crosta to a baking sheet lined with parchment paper. Preheat your oven to 180°C (350°F). Bake the Wellington for about 30-35 minutes or until the pastry is golden and crisp, and a meat thermometer inserted into the center reads 55-60°C (130-140°F) for medium-rare.
Once cooked, remove from the oven and let it rest for at least 10 minutes before slicing. This will allow the juices to redistribute and make it easier to cut.
Step 6: Serve and Enjoy
Slice the Filetto in Crosta into thick, elegant slices and serve on a warm platter. This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a simple green salad. It’s rich, savory, and bound to be the star of your dinner table.
Buon Appetito!
Pro Tips for a Perfect Beef Wellington
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Sealing the edges: Be sure to seal the pastry well to avoid any juices leaking out during baking. If necessary, you can use a bit of beaten egg around the edges before folding them over to create a stronger seal.
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Room temperature ingredients: Let your beef fillet cool to room temperature before assembling, and ensure the mushroom mixture has cooled down as well to avoid making the pastry soggy.
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Resting time: Always allow the Wellington to rest after baking to ensure the juices settle, making it easier to slice without losing too much moisture.
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Puff pastry alternatives: If you’re short on time, pre-made puff pastry is a great shortcut. Just make sure to use a high-quality brand for the best result.
Variations and Additions
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Mushroom variety: You can use a mix of different mushrooms, such as shiitake, portobello, or cremini, for a deeper, more complex flavor.
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Herb infusion: Add some fresh thyme or rosemary to the mushroom mixture for added herbal notes that complement the beef perfectly.
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Cheese lovers: For a cheesy twist, consider adding a thin layer of grated Parmesan or Gruyère cheese on top of the mushroom mixture before wrapping it with the prosciutto.
Conclusion
This Filetto in Crosta recipe is a showstopper that combines the tenderness of beef, the earthiness of mushrooms, the salty goodness of prosciutto, and the buttery flakiness of puff pastry. It’s the kind of dish that’s perfect for special occasions or when you simply want to treat yourself and your loved ones to something extraordinary. With these simple yet effective steps, you’ll be able to recreate this Italian classic in your own kitchen and enjoy it with pride.
