Beef Wellington

Cooking time: 50 min
Difficulty: medium
Filetto in crosta al pâté

Preheat the oven to 220 C / 425 F. Brush an oval ovenproof dish with oil. Wrap the beef in the pancetta slices and tie with kitchen string, then place in the prepared dish. Cover and cook in the oven for 10 minutes, then remove from the oven and leave to cool slightly. Lower the oven temperature to 200 C / 400 F. Meanwhile, roll out the pastry on a lightly floured surface. Untie the beef and remove the pancetta. Carefully spread the pâté over the whole fillet, then place the meat on the pastry and wrap the pastry around to enclose it, crimping the edges to seal. Beat the egg yolk with the milk in a bowl and brush the mixture over the parcel. Make two small holes in the dough to allow steam to escape during cooking. Place the parcel on a baking sheet and bake for 20 minutes until golden brown. Leave to stand for 5 minutes, then slice and transfer to a warm serving dish.


Coll. (2010), "The Silver Spoon", Phaidon, 791

Suggested wine
Giornico Oro
Ticino DOC Merlot
Fr. 21.50

Serves 6

  • olive oil, for brushing
  • 1 kg / 2 1/4 lb beef fillet
  • 100 g / 3 1/2 oz pancetta, sliced
  • 250 g / 9 oz puff pastry dough, thawed if frozen
  • plain flour, for dusting
  • 100 g / 3 1/2 oz truffle pâté
  • 1 egg yolk
  • 1 tablespoon milk