Filé Mignon Wellington


  • 4 servings of Sulbeef filet mignon
  • Salt and pepper to taste
  • 2 tablespoons Dijon mustard
  • 200g chopped mushrooms
  • 2 tablespoons olive oil
  • 200g sliced Parma ham
  • Puff pastry
  • 1 beaten egg (for brushing)

Preparation of the Filets:

  1. Season the filet mignons with salt, pepper, and spread a thin layer of Dijon mustard.
  2. In a hot skillet, sear the filets in olive oil until browned. Reserve.

Sautéing the Mushrooms:

  1. In the same skillet, add the chopped mushrooms and sauté until they release all of their moisture.


  1. Open the puff pastry and arrange the slices of Parma ham. Place the filets in the center and cover with the sautéed mushrooms.
  2. Wrap the meat with the pastry, sealing the edges well. Brush with the beaten egg for a golden finish.


  1. Bake in a preheated oven at 200°C for approximately 25-30 minutes, or until the pastry is golden brown.


  1. Remove from the oven, let rest for a few minutes, and serve sliced. The inside should be pink and juicy. Serve with red wine sauce or mustard sauce for an extra touch of flavor.

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