Description
A classic Italian dish featuring tender beef fillet wrapped in puff pastry with a rich mushroom and prosciutto filling.
Ingredients
Scale
- 1 kg beef fillet (center cut)
- 500 g puff pastry
- 200 g mushrooms, finely chopped
- 100 g prosciutto, thinly sliced
- 2 tbsp Dijon mustard
- 1 egg, beaten (for glaze)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C (400°F).
- Sear beef fillet in olive oil until browned on all sides. Let it cool, then brush with Dijon mustard.
- Sauté mushrooms until tender and season with salt and pepper.
- Layer prosciutto on plastic wrap, spread mushrooms over it, then place the beef on top.
- Roll the prosciutto and mushrooms tightly around the beef using the plastic wrap. Chill for 15 minutes.
- Roll puff pastry to fit the beef. Remove plastic wrap from the beef and wrap it in the pastry. Seal edges and brush with beaten egg.
- Bake for 30-35 minutes until pastry is golden. Rest for 10 minutes before slicing.
Notes
- Chill the wrapped beef before adding pastry for easier handling.
- Use a sharp knife to slice for clean cuts.
- Serve with red wine sauce if desired.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 2g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: beef Wellington, filetto in crosta, Italian beef dish, puff pastry recipe