How to make
The fillet is cleaned of any small fat and veins, if any - with a sharp knife. Dry it with kitchen paper.
Place it on a large wooden board. Sprinkle it with ground black pepper and salt. Rub the spices into your hands.
Heat about 4 tablespoons of extra virgin olive oil in a regular metal pan without a non-stick coating, so that the meat can have a brownish coating, and seal it well.
Place it in the hot fat and fry for 2 to 3 minutes per side. Seal the edges on the sides for 30-40 seconds. Time it with a clock. Take it out and spread it thickly with the mustard using a brush and set it aside.
In a food processor/blender, blend the mushrooms, a pinch or two of salt and the garlic clove in a few pulses. Finally, add two or three pinches of thyme and blend again.
Remove and transfer into the same pan with the remaining olive oil. Leave on a moderate heat for about 6-8 minutes or until a dry mixture is obtained, stirring occasionally. Remove from the heat and add the foie gras and mix very well until the mixture is mixed well. Cool briefly.
Arrange the slices of prosciutto on cling film, overlapping them slightly, about 9-10 pieces. Season with ground black pepper. Cover with the mushroom paste, which is distributed all over the prosciutto. Place the piece of meat and roll it up tightly using the foil.
Place another piece of foil crosswise and wrap it well and tight and wrap it like a candy at the end. Place the wrapped up meat in the freezer for 40 minutes. It will not freeze, but it will set and a nice savory roll will be obtained.
After the minutes have passed, take it out, release it from the foil and transfer it onto a thin sheet of puff pastry. Roll it into a tight roll, closing the sides well so that there are no gaps. Wrap it in the puff pastry paper itself and finally wrap it again like a candy.
Leave it, but this time only in the refrigerator, for 20 minutes. After the minutes have passed, take it out, pierce it in several places with a toothpick, without reaching the meat, so that condensation will not form and the steam will be released during baking.
Spread it with egg yolk and draw the characteristic line on top, which is for Fillet Wellington with a sharp knife, a straight line in the middle and slightly oval lines on the sides, also shapes of your choice are formed from the dough scraps. In my case, several stars and a mushroom figurine. Along with the paper, which can be cut on the side to be smaller, it is placed in a baking tray.
Bake at 390°F (200°C) for up to 30 minutes, with the last 10 minutes being baked at 360°F (180°C).
Take out the finished Wellington roll, cool briefly and cut it into wide slices.
The most common garnish is mashed potatoes.
Peel the potatoes and cut them into medium-sized cubes. Pour enough water over them and a pinch or two of salt and leave them on the stove until they are completely soft. Remove them with a slotted spoon and transfer them into the mixer bowl, I use a large mixer.
With the wire whisk, which is for beating egg whites, I beat them at high speed for about 5-7 minutes and they will turn into fluffy mashed potatoes. While beating, add the butter, cut into large cubes.
Once it has been completely absorbed, pour a little hot milk. Add the milk sparingly, so that it does not turn into an overly mushy puree.
It is good to be able to scoop it with an ice cream scoop and form potato balls. Finally, add 1/4 tsp. ground nutmeg.
When serving, sprinkle with a little chopped parsley.
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I offer an easy and quick recipe for Wellington Pork Tenderloin, which is very suitable and effective for the upcoming Christmas and New Year holidays. It is classic to prepare it with veal tenderloin, but in our country it is difficult to find one that meets our expectations, is not dry, is fresh, juicy and has a perfect aroma. Mission almost impossible, so I'm taking the liberty of making Wellington with pork tenderloin. Those of you who like the classics, don't be mad.
