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Best Easy Filetto in Crosta Recipe

Name: Best Easy Filetto in Crosta Recipe
Total time: 70 min
Yield: 220 g
Ingredients: beef tenderloin 2 lbs; prosciutto 8 slices; puff pastry 1 lb; olive oil 2 tbsp; salt 1 tsp; black pepper 1 tsp; fresh rosemary 1 tbsp; egg 1 piece

Beef tenderloin wrapped in prosciutto and puff pastry is Italian-style beef Wellington. This high protein mediterranean showpiece is a carnivore family dinner for special occasions.

Cook 70 min Difficulty HARD 410 kcal

#mediterranean #high protein

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Ingredients

Main ingredients

beef tenderloin 2 lbs
prosciutto 8 slices
puff pastry 1 lb
olive oil 2 tbsp

Seasonings/Sauce

salt 1 tsp
black pepper 1 tsp
fresh rosemary 1 tbsp
egg 1 piece

Nutrition summary

Carbohydrates 25 g 24%

Protein 26 g 25%

Fat 20 g 44%

Serving size 220g

Cooking steps

1

Pat the beef tenderloin dry and season all sides with salt, black pepper, and chopped rosemary.
2

Heat olive oil in a heavy skillet over medium-high; sear the beef on all sides for 2–3 minutes per side, until deeply browned. Remove and let cool for 10 minutes.
3

On a flat surface, arrange the prosciutto slices overlapping to form a layer. Place the cooled beef on top and wrap tightly, ensuring the prosciutto covers the tenderloin evenly.
4

Roll out the puff pastry into a rectangle large enough to envelop the beef. Place the prosciutto-wrapped beef in the center, wrap the pastry around, and seal the edges firmly. Brush the surface with beaten egg.
5

Preheat the oven to 400°F (200°C). Place the pastry-wrapped beef seam-side down on a baking sheet. Bake for 35–40 minutes, until the pastry is golden and the beef reaches an internal temperature of 125°F for medium rare. Rest for 10–15 minutes before slicing.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The beef tenderloin is the star ingredient in Filetto in Crosta, contributing rich flavor and tender texture. Wrapped in prosciutto and puff pastry, it stands as the central element and provides the high protein content that defines this dish.

Q. Which seasoning makes the biggest difference in flavor?

Fresh rosemary adds a classic herbal note that pairs beautifully with beef and enhances the Mediterranean profile. Combined with salt and black pepper, it elevates the aroma and flavor of both the tenderloin and the pastry.

Q. How is heat and timing managed for perfect results?

The beef is first seared in hot oil to create a crust and lock in juices, then cooled before wrapping. Baking at 400°F ensures the pastry is crisp while monitoring the internal temperature is crucial for medium rare doneness. Resting after baking allows juices to redistribute for moist, tender slices.

Q. How do I prevent a soggy bottom in the pastry?

Cooling the seared beef before wrapping and ensuring the prosciutto layer is tight help reduce moisture transfer. Preheating the oven and placing the seam-side down also encourage proper baking of the base, resulting in a crisp pastry throughout.

Q. What is the nutrition profile per serving?

Each 220g serving provides approximately 410 kcal, with 26g protein (25%), 25g carbohydrates (24%), and 20g fat (44%). This makes it a high protein Mediterranean option, ideal for special occasions and hearty appetites.

Best Easy Filetto in Crosta Recipe

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