Fillet Wellington Iii

Rating: 4.0 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (Portionen)



Dough cover:


Arthur Wellesley, Duke of Wellington (1769-1852), English general. Wellington joined the English army in 1787 and fought in Holland and India. As commander in chief, he drove the French from the Iberian Peninsula in 1813. Together with Prussian troops under Bluecher and Gneisenau, he led the decisive battle against Napoleon, who had returned from Elba. In 1828-1830 he was the English prime minister.

A fillet of beef with duxelles in puff pastry accompanied by truffle sauce was named after him. Swiss chef Charles Senn created the Filet Wellington on the occasion of the Zika Zurich of 1930.

The following recipe is a slightly simplified version, without sauce.

Rub the fillet well with the spices just before browning. Heat oil – or possibly clarified butter -, sear fillet heartily on all sides (huftstueck less hot, but sear a little longer), remove and cool.

For the filling, melt butter in the pan. Add veal sausage meat, liver sausage, mushrooms, juice of one lemon, kitchen herbs and salt, steam with closed lid, boil resulting liquid, cool.

Roll out puff pastry 2 mm thick, cut a rectangle corresponding to the size of the fillet, place meat on it, spread filling evenly over it. Brush the edge of the pastry with the egg white, wrap the fillet and place it on a baking tray.

Garnish the dough packet with dough scraps as you like, brush with egg yolk u

Leave a Comment