Beef Wellington

To prepare the beef Wellington, first take the tenderloin and clean it from the most evident white parts using a sharp knife 1 . Salt it 2 , pepper it, and wrap it tightly in plastic wrap 3 .

Tighten the ends well and tie them 4 , so as to give the fillet a round shape. Place it on a tray 5 and transfer it to the refrigerator to firm up for 2 hours. This step is to flavor the meat and maintain its shape. In the meantime, take care of the mushrooms: remove the base and any soil residues with a small knife 6 .

Clean them with a damp cloth 7 and finely chop both the stems and the head 8 with a knife. Transfer them to a bowl 9 .

Finely chop the parsley 10 and set it aside. Heat a drizzle of oil in a large skillet, add the mushrooms 11 and cook them for a few minutes, until all the water has evaporated. Then turn off the heat, season with salt, pepper, and add the parsley 12 .

Set aside the cooked mushrooms and let them cool 13 . After two hours, remove the wrap from the fillet. Heat a swirl of oil in a large pan and as soon as it's hot, transfer the fillet inside 14 . Brown it well on all sides, turning it with tongs or two wooden spoons, being careful not to pierce it 15 .

Remember to also seal the ends, placing the fillet vertically on the pan 16 . Then transfer it to a rack and let it cool down. Once it has cooled, brush the entire surface with mustard 18 .

Lay out two or three sheets of plastic wrap on a flat surface and arrange the slices of ham slightly overlapping 19 , to create a surface large enough to completely wrap the filet. Now spread the cooled mushrooms over the ham, forming a rectangle 20 , and place the filet in the center 21 .

Lifting the film, roll up the fillet 22 . Tighten the ends well, removing all the air, to give a uniform shape, creating a candy 23 . Set aside and meanwhile unroll the puff pastry on a surface and brush it with the previously beaten yolks 24 .

Remove the film and place the fillet on the pastry 25 and roll it up, so as to completely wrap it 26 . Seal the edges well, letting out all the air inside 27 . Remove the excess dough and round the ends, pressing the dough with your hands.

Brush the surface again with the egg yolk 28 . Transfer to a baking tray and bake in a fan oven at 180°C (355°F) for 20 minutes, then increase the temperature to 190°C (375°F) and bake for another 10 minutes. We recommend using a probe thermometer to measure the internal temperature of the meat, as this is the only way to ensure the desired level of doneness. The ideal final temperature is between 52°C and 55°C (126°F and 131°F). Remove the fillet 29 from the oven and let it rest for about 30 minutes, allowing the juices to redistribute within the meat. At this point, slice 30 and serve your Wellington-style fillet!