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A traditional specialty of English cuisine, Wellington-style beef fillet is an ideal preparation for the end-of-year celebrations. There is of course a whole beef fillet but also mushrooms made into duxelles, ham and puff pastry which is used to stew it in the oven. It can also be served with a Madeira sauce for even more flavor.

If the origin of this dish is uncertain, it was especially made famous by Julia Child, the famous American cook who presented it on television in the 1970s. Easy to prepare, this dish fully deserves its place on our dinner tables. parties to satisfy everyone’s appetite. Find out how to make it easily at home. And if you’re looking for more ideas for your festive menu, find all our Christmas recipes on our dedicated page!

For the beef fillet:

  • 1 whole beef fillet, trimmed (800 g)
  • 2 tbsp. tablespoon of Dijon mustard
  • 2 pinches of salt
  • 1 grind of black pepper
  • 8 slices of Parma ham
  • 500 g puff pastry
  • 1 egg yolk

For the mushroom duxelles:

  • 1 kg of button mushrooms
  • 1 shallot
  • 1 tbsp. tablespoon of olive oil
  • 2 pinches of salt
  • 1 sprig of thyme
  • 1 grind of black pepper
  • 1 tbsp. tablespoon of Madeira wine

For the Madeira wine sauce:

  • 12.5 cl of veal stock
  • 6 cl of Madeira wine
  • 15 g chopped shallots
  • 15 g of butter
  • 2 pinches of salt
  • 1 grind of black pepper


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