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Best Easy Filetto alla Wellington Italiana Recipe

Name: Best Easy Filetto alla Wellington Italiana Recipe
Total time: 90 min
Yield: 250 g
Ingredients: beef tenderloin 2 lbs; prosciutto 8 slices; cremini mushrooms 12 oz; puff pastry 1 lbs; egg 1 piece; olive oil 2 tbsp; fresh thyme 1 tbsp; garlic 2 cloves; salt 1 tsp; black pepper 1 tsp

Italian beef Wellington with prosciutto, mushroom duxelles, and flaky pastry is pure luxury. This high protein mediterranean dish is perfect for carnivore family celebrations.

Cook 90 min Difficulty HARD 425 kcal

#high protein #mediterranean #carnivore #holiday

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Ingredients

Main ingredients

beef tenderloin 2 lbs
prosciutto 8 slices
cremini mushrooms 12 oz
puff pastry 1 lbs
egg 1 piece

Seasonings/Sauce

olive oil 2 tbsp
fresh thyme 1 tbsp
garlic 2 cloves
salt 1 tsp
black pepper 1 tsp

Nutrition summary

Carbohydrates 22 g 21%

Protein 32 g 30%

Fat 21 g 44%

Serving size 250g

Cooking steps

1

Pat the beef tenderloin dry, rub with salt and black pepper, then sear in a hot pan with 1 tbsp olive oil for 2 minutes on each side to develop a deep golden crust. Remove and cool completely.
2

In a skillet on medium heat, add remaining olive oil, garlic, cremini mushrooms, and fresh thyme. Sauté until the mushrooms release moisture and become dry, about 10 minutes.
3

Lay out a sheet of puff pastry. Layer prosciutto slices slightly overlapping on the pastry, then spread the mushroom duxelles evenly over the prosciutto.
4

Place the cooled beef atop the duxelles, wrap tightly with prosciutto and pastry. Seal edges firmly and place seam-side down on a parchment-lined baking sheet.
5

Brush the pastry with beaten egg, chill for 20 minutes, then bake at 425°F (220°C) for 35–40 minutes until the pastry is golden brown and the beef reaches medium rare (130°F/54°C in center). Rest 10 minutes before slicing.

Personalized Q&A

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

Beef tenderloin is the centerpiece of Filetto alla Wellington Italiana, delivering luxurious texture and flavor. Cremini mushrooms and prosciutto provide classic savory Italian notes, while puff pastry brings flaky contrast.

Q. What’s the most important heat control tip for this dish?

Searing the beef tenderloin quickly on high heat helps seal in the juices and delivers a robust crust. Baking at 425°F ensures the pastry cooks through while keeping the beef moist and medium rare.

Q. How can I avoid a soggy pastry or overcooked beef?

Be sure the mushroom duxelles are cooked until dry and cool the beef completely before wrapping. Chilling the wrapped Wellington prior to baking helps achieve crisp pastry and even cooking.

Q. How many calories and protein are there per serving?

Each 250g serving contains about 425 kcal and 32g of protein, making this a high protein option suitable for Mediterranean-style carnivore celebrations.

Q. What’s the carbohydrate-to-protein ratio in this recipe?

Carbohydrates provide 21% and protein delivers 30% of the total calories per serving, making Filetto alla Wellington Italiana distinctly higher in protein than carbs.

Best Easy Filetto alla Wellington Italiana Recipe

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