Wellington fillet: the original recipe for preparing the classic fillet in a crust

  • For the shortcrust pastry

  • Flour type 00
    250 grams
    • 349 kcal

  • Cold butter

    4 oz
    • 750 kcal
  • Cold water
    50 grams
    • 0 kcal

  • salt
    1 pinch
    • 21 kcal

  • for mushrooms

  • Mushrooms
    300 grams
    • 750 kcal

  • Garlic
    1 clove
    • 0 kcal

  • Parsley

    1 strand
    • 79 kcal
  • Extra virgin olive oil
    to taste
    • 0 kcal

  • salt
    to taste
    • 21 kcal

  • pepper

    to taste
    • 79 kcal
  • for the net

  • clean beef tenderloin
    700-800 grams

  • Sliced ​​raw ham

    200 grams
  • Garlic
    1 clove
    • 0 kcal

  • Rosemary
    1 strand
    • 0 kcal

  • Brachetto (or other wine)

    1 glass
  • Cornstarch
    1 tbsp
    • 750 kcal

  • Egg yolk
    • 21 kcal

  • Extra virgin olive oil

    to taste
    • 0 kcal
  • salt
    to taste
    • 21 kcal

  • pepper
    to taste
    • 79 kcal

Calories refer to 100 grams of product

the Beef Wellington, also known as tenderloin crust, is a rich and spectacular second, perfect for the holidays and lunches for special occasions. It is a complex and elaborate preparation which takes time and patience; at the same time, it will guarantee you an efficient presentation and a tender and succulent result. The secret of its success lies precisely in the choice of this cut, particularly fine, soft and lean, and in the double cooking meat: it is first browned in a pan, then covered with mustard, a mushroom sauce and raw ham, then wrapped in a chest of shortcrust pastry: the result will be fragrant on the outside and pink on the outside. heart.

The version we offer is made with broken pasta homemade, which you can also replace with a ready-made pastry (or to prepare with our homemade version), and includes a accompanying sauce al brachetto, for a pleasantly aromatic finish. To make sure the interior cooking of the meat is to your liking, you can use a thermometer special: at 50 ° C in the middle, the meat is rare, at 60 ° C, it is pink, while at 70 ° C, it is well done. If you don’t have one, you can prick the fillet: if the liquid coming out is red, the meat is rare; if it is pink, it is medium cooking, if it is colorless, it means that it is well done.

Of ancient English origin, Wellington’s fillet is a recipe famous around the world thanks to the British chef Gordon ramsay; the name is a tribute to Arthur Wellesley, who became Duke of Wellington in 1815: from history it would seem that the Duke was a man of difficult tastes in the kitchen, until he tasted this delicious fillet in a crust which will soon become his favorite dish.

Usually in the kitchen the fillet is divided into Three parties: head, heart and tail. The head and tail are the parts used for pan cooking, while for this preparation it is better to use the central part which, thanks to its compact size, allows for a more uniform and very gentle cooking. Discover how to prepare this succulent dish by following all of its preparation steps and enjoy it accompanied by baked potatoes and a side dish of seasonal vegetables.

How to prepare Wellington fillet

cut the butter

Cut the cold butter from the refrigerator and cut it into cubes (1).

make dough

Collect it in the cup of a food processor along with the flour, salt and water, which is also cold (2).

compact paste

Mix for the time needed to mix the ingredients. Then transfer the mixture to a work surface and compact it (3).

close with a film

Form a loaf, wrap it in cling film (4) and place it in the refrigerator for at least 30 minutes.

meat salt and pepper

Take the whole piece of meat, then salt and pepper its surface (5).


Pour a drizzle of oil, a sprig of rosemary and a clove of unpeeled garlic in a pan (6). Turn on the heat and let it heat up.


Arrange the fillet and brown it on all sides (7). Please note: it is in this phase that you will determine the level of cooking of the meat.


Remove the meat and let it rest so that the juice runs out. Meanwhile, remove the rosemary and garlic from the pan and deglaze the cooking juices: add 1/2 glass of water (8), salt and pepper and bring to the boil.

make the sauce

Add the starch and mix with a whisk until the mixture binds (9).

strain the sauce

Filter the sauce through a sieve to remove any lumps (10). Set aside.

clean the mushrooms

Clean the mushrooms with a damp cloth, remove the earthy part of the stalk and slice them (11).

brown in a frying pan

Brown them in a pan with a drizzle of oil and a clove of garlic. Season with salt and pepper and cook for a few minutes (12).

mix the mushrooms

When the cooking juices are dry enough, transfer the mushrooms to a food processor and mix them with a sprig of parsley (13), season with salt and pepper.

sprinkle with mustard

Take the meat again, eliminate its liquid released during the rest and cover it with a veil of mustard (14).

lay out the ham

Spread the ham slices side by side, overlapping them slightly (15).

cover the fillet with mushrooms

Place the fillet in the center of the ham and cover it completely with chopped mushrooms (16).

Wrap the meat

Completely wrap the meat with the ham (17) and set aside.

unroll the broken

Take the shortcrust pastry and roll it out using a rolling pin (18), until you get a sheet a few millimeters thick.

wrap the fillet with the pasta

Cut a regular rectangle out of the dough and use it to completely cover the meat (19).

burn the dough

Using a sharp knife with a smooth blade, cut out the lines forming the dough, then the diamonds (20).

brush the crust

Brush the surface evenly with the yolk (21).

cook the fillet

Bake the fillet in a crust in a static oven preheated to 180 ° C for about 30 minutes. Take out of the oven and let stand for a few minutes (22).

To serve

Using a spatula, gently lift the crusted fillet and transfer it to a serving dish (23).

serve the fillet

Serve the fillet hot, sliced ​​with the brachetto sauce (24).


To prevent the outer crust from softening too much, do not prepare the fillet too early: you can wrap it in mushrooms and raw ham, then leave it in the refrigerator covered with cling film. Just before cooking, cover it with the broken.

You can combine Wellington filet with a side dish of vegetables or baked potatoes.


To appreciate it in all its scent, we advise you to consume the Wellington filet at this time; in case there is any left over, you can store it in the refrigerator, in a special airtight container, for 2-3 days.