Filetto alla Wellington

To prepare the Filetto alla Wellington, first make the meat broth, taking care to salt it moderately. Remove the excess fat from the beef tenderloin, then wrap it very tightly in plastic wrap 1. Let it rest in the refrigerator for 30 minutes. Meanwhile, clean the mushrooms and chop them finely with a knife 2. In a pan, heat a drizzle of oil, then add the garlic and mushrooms 3.

Season with salt and pepper 4 and cook over high heat until dry. Transfer them to a bowl 5 and let them cool completely. Take the fillet and season with salt 6.

Pour a drizzle of oil and butter 7 into a pan, then melt it. Brown all sides of the fillet until golden brown 8. Let it cool and brush all sides with mustard 9.

In the pan in which you cooked the fillet, put the finely chopped and floured shallot 10. Stew for a few minutes, then deglaze with red wine 11. When all the alcohol has evaporated, filter everything through a sieve, collecting the liquid in a pot 12.

Add the beef broth 13, a bay leaf 14 and reduce over the heat by three-quarters; you will have to obtain a sauce that is neither too liquid nor too dense. Filter again 15.

Now dedicate yourself to the preparation of the crepes: in a bowl, beat the egg, then add the milk 16 and the melted and warmed butter 17. Season with salt and pepper 18.

Also add the flour 19 and mix with a whisk until you get a homogeneous mixture without lumps. Cover with plastic wrap and let it rest in the refrigerator for 30 minutes 20. Spread the raw ham on a sheet of plastic wrap, slightly overlapping the slices to form a rectangle, then distribute a layer of mushrooms on top 21.

Place the beef tenderloin on the mushrooms 22, then roll the slices of ham around the meat, wrapping it tightly in the plastic wrap. Close well like a candy 23 and put it in the refrigerator for 30 minutes. In the meantime, cut the puff pastry into strips 2 cm wide 24.

Start to weave the strips 25 to form a pattern similar to that of a wicker basket 26 and set aside. Take the crepe batter and mix it to revive it. Grease a non-stick pan with butter and, once it is hot, pour a ladle of batter into the center. Rotate the pan so as to cover the entire bottom with the mixture 27.

Cook for a minute over medium-low heat; when you notice that the edges begin to detach, turn the crepe 28 and cook on the other side as well. Repeat the same procedure until the batter is used up, with these doses you should get 4 crepes. Stack them on a baking sheet covered with parchment paper and cover with plastic wrap 29, in this way they will remain soft until the moment of use. When the resting time of the fillet has passed, arrange the crepes on a sheet of plastic wrap, slightly overlapping them, then place the fillet in the center 30.

Cover it with the crepes 31, then wrap everything in plastic wrap, closing like a candy 32. Let it rest in the refrigerator for 30 minutes. Meanwhile, dedicate yourself to the preparation of the mashed potatoes: boil the potatoes starting from cold salted water 33, it will take about 30-40 minutes depending on the size. In the meantime, heat the milk in a saucepan.

After checking the cooking with a fork, drain the potatoes and let them cool for a few minutes, then remove the peel 34. Mash the potatoes 35 and transfer them to a pot, then add the butter and hot milk 36.

Season with salt 37 and cook over low heat, stirring continuously, until you get a smooth and homogeneous consistency 38. Take the fillet from the refrigerator, place it in the center of the puff pastry lattice and gently coat it 39.

Cut off the excess puff pastry 40. Transfer the fillet to a baking sheet covered with parchment paper and brush the puff pastry with the egg yolk 41. Bake in a preheated fan oven at 180°C for 35-40 minutes, depending on the desired degree of cooking 42.

Once baked, let the fillet rest for a few minutes before slicing it 43. Plate by distributing the mashed potatoes on the bottom of the plate 44, then place the slice of fillet on top 45.

Complete with the red wine sauce 46 and a pinch of Maldon salt 47. Your Filetto alla Wellington is ready to be served 48!