Have you ever heard of filetto alla Wellington? If not, you’re in for a treat! This dish is a delicious and impressive-looking steak that is sure to impress your dinner guests. So, what is filetto alla Wellington? It is a tenderloin steak that is wrapped in a pastry crust and then baked. The result is a juicy and flavourful steak that is perfect for a special occasion. If you’re wondering how to make filetto alla Wellington, don’t worry – it’s actually not as difficult as it may seem. In this blog post, we will walk you through the steps so that you can make this dish at home.

What is Filetto Alla Wellington?

Filetto alla Wellington is a dish made with fillet steak, coated in a layer of Dijon mustard and wrapped in puff pastry. The steak is then baked in the oven until the pastry is golden brown and crispy.

This dish is said to have been created in 1815 by the Duke of Wellington’s chef, Nicolas Appert. It was named after the Duke himself, as he was said to be a big fan of the dish.

Filetto alla Wellington makes an impressive centrepiece for a dinner party, and is sure to impress your guests. It is relatively easy to make, although it does take a bit of time to prepare.

Here’s what you need to make filetto alla Wellington:

– 1kg/2lb fillet steak
– salt and pepper
– 1 tbsp olive oil
– 500g/1lb puff pastry
– 1 egg, beaten
– 4 tbsp Dijon mustard

To make the filetto alla Wellington, first season the steak with salt and pepper. Heat a pan over a high heat and cook the steak for 2-3 minutes each side, or until evenly browned all over. Remove from the pan and allow to cool slightly.

Spread the Dijon mustard over the surface of the steak, then wrap it in puff pastry. Brush the beaten egg over the pastry, then place on a baking sheet and bake at 200C/400F for 20 minutes,

The history of Filetto Alla Wellington

Filet Mignon is a French term meaning “dainty fillet” or “cute fillet”.

The filet mignon was named after Duke Wellington by John Selwyn, the 7th Earl of Chesterfield. In 1815, at the Battle of Waterloo, the Duke had his men cook beef filets wrapped in pastry so they could be eaten without knives or forks. The dish was a hit and soon became known as Filet de Boeuf en Croûte, or Beef Fillet in Crust.

In America, the dish became known as Filet Mignon Wellington or Beef Wellington. It wasn’t until 1967 that Fannie Farmer included a recipe for Beef Wellington in her cookbook The Boston Cooking School Cookbook.

To make a traditional Beef Wellington, you will need:

-1 (3-pound) center-cut beef tenderloin roast
-Salt and pepper
-2 tablespoons olive oil
-8 ounces mushrooms, finely chopped
-1 shallot, finely chopped
-1 tablespoon fresh thyme leaves
-2 tablespoons butter

How to make Filetto Alla Wellington

If you’re looking for an impressive yet easy to make dish, look no further than filetto alla Wellington. This dish consists of a filet mignon (or other tender cut of beef) that is wrapped in a puff pastry and baked. The result is a beautifully browned, crispy pastry with a juicy, flavorful steak inside.

Here’s how to make filetto alla Wellington:

1. Preheat your oven to 400 degrees Fahrenheit.

2. Season your filet mignon with salt and pepper. Set it aside to cool.

3. Roll out your puff pastry on a lightly floured surface. Place the steak in the center of the pastry, and then brush the edges of the pastry with beaten egg.

4. Fold the pastry up around the steak, sealing it well so that no juices can escape during cooking. Place the filet on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the pastry is golden brown and cooked through.

5. Let your filetto alla Wellington rest for 5 minutes before slicing into it and serving. Enjoy!

What to serve with Filetto

There are a few different schools of thought when it comes to what to serve with Filetto Alla Wellington. Some believe that because the dish is already so rich and flavorful, it doesn’t need any accompaniments. Others like to keep it simple, pairing the steak with a simple salad or roasted vegetables.

If you’re looking to really impress your guests, though, you can’t go wrong with pairing your with some creamy mashed potatoes and a glass of red wine. The earthy flavors of the potatoes go perfectly with the beef, and the acidity of the wine helps cut through the richness of the dish. Trust us, your guests will be raving about this meal for days to come!

Variations of Filetto Alla

Variations of Filetto Alla Wellington

While the classic filet mignon wrapped in puff pastry is a dish to behold, there are many variations of this dish that are just as delicious. Here are a few of our favorites:

• Bacon-Wrapped Filet Mignon: This variation replaces the traditional beef filet with bacon. The result is a rich and smoky flavor that is sure to please.

It’s the perfect option for those who love mushrooms.

• Crab-Stuffed Filet Mignon: If you’re looking for something truly unique, try this variation that features a beef filet stuffed with crab meat. It’s an elegant and decadent dish that is sure to impress.
• Blue Cheese-Stuffed Filet Mignon: This variation features a beef filet that is stuffed with crumbled blue cheese. It’s the perfect option for those who love the bold flavor of blue cheese.

It’s a healthy and flavorful option that is sure to please.

• Prosciutto-Wrapped Filet Mignon: This variation replaces the traditional beef filet with prosciutto. The result is a rich and salty flavor that is sure to please.