CONTENTS
In the whirlwind of life, there are small pleasures that make great happiness. As Christmas approaches, my greatest pleasure is to gather our family around a large table and prepare a gourmet meal for them.
This year, we will get together again and what a joy to warm our hearts around a beautiful holiday table. With my daughters, we will simmer a family recipe which brings me back to my childhood memories.
Today I decided to share with you this party recipe. Without being a cordon bleu, I hope it will inspire you and give you some ideas.
Big hugs,
Merry Christmas to all ❤
Clementine
Wellington Filet, the ingredients
For 8 people.
1 beef fillet to order from your butcher (150 gr per person)
2 blocks of semi-cooked foie gras
700 g of brioche flour (with yeast incorporated or add 4 sachets of baker’s yeast)
350 ml of milk
150g butter
2 eggs
2 bags of morels (Picardy)
4 sachets of foie gras sauce (Picardy)
Filet Wellington Christmas Recipe by Clémentine Marchal
Wellington Filet, the day before
Pre-cooking the beef fillet
On a baking sheet covered with baking paper, place the beef fillet.
Add salt and pepper and place a few pieces of butter on the fillet. Place in the oven and cook at 150°C for 30 minutes.
Remove from the oven and let cool. Reserve the cooking juices then place everything in the refrigerator.
Brioche dough
Mix the brioche flour with the warm milk, the 2 eggs and the softened butter for 6 minutes using a spoon or a food processor (recommended). Once the dough is smooth, cover and leave to rest at room temperature so that the dough rises.
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- Filet Wellington Christmas Recipe by Clémentine Marchal
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- Filet Wellington Christmas Recipe by Clémentine Marchal
Wellington Filet, aearly in the morning
Preparation of beef fillet in crust
On cold fillet, coat everything with foie gras. Be generous with the quantities so that the fillet is covered with foie gras. Salt and pepper. After spreading the brioche dough, place the fillet in the center. Place a few morels on the fillet before closing everything. Make a small chimney on the top of the brioche.
Beat an egg yolk and spread it over the brioche using a brush. Bake at 175°C for a good hour (keep an eye on it depending on your oven).
Accompanying sauce
In a saucepan, mix the fillet juice from the day before, the foie gras sauce, a touch of port and the morels. Add salt and pepper and cook over low heat (Allow enough)
The little extra…
The little touch that will make the difference: reserve a little brioche dough and foie gras to prepare small individual brioches.
Serve as an aperitif or with a meal. Best enjoyed hot!
Filet Wellington Christmas Recipe by Clémentine Marchal
Wellington Filet, a few advice
- Don't plan on entering unless you're very combative!
- Provide vegetables or a pan-fried potato as an accompaniment.
- Bring a good bottle of red wine
- And why not a red fruit pavlova for dessert?
- Set a pretty table
TO BE CONTINUED…
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A WORD FROM THE EDITOR
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Bon appétit!
Alexandra
Congratulations for this beautiful - and surely good - meal! I will try your little brioches for the Christmas meal that I am organizing with our friends! Thank you!
Nicole
It's 10:30 and you're making me salivate with your recipe!!!
Mmmmh… I also love cooking for my friends! And the same goes for Christmas dinner, which is a must every year (with a system of surprise gifts drawn at random).
I'm exaggerating... but would it be possible to have your pretty recipe in PDF? Even the shape is too pretty!
Madame C
It's made for that!!
Here is the pdf version Nicole: https://www.leblogdemadamec.fr/wp-content/uploads/2012/12/le-blog-de-madame-c-recette-de-cuisine-noel-filet-wellington.pdf
Anne b.
Well, I was looking for a recipe for the 1st at noon, a small family meal – perfect, it makes me want it so much, I'll tell you about it when it's done :-)
Gaëlle
Hmm, it already smells good in the kitchens! ;)))
Nicole
Thank you Clementine!! It's a little Christmas present from you! Great! Merry Christmas and have a great holiday!!!
The Panda's Bride
YUM! Question from a pregnant woman: so, is the meat cooked well inside? And the foie gras too?
Madame C
Meat pink in the middle and medium on the ends. You can go for it without worry bella ^^ The foie gras is bought half-cooked so a liver spread and cooked in brioche, it melts under the tongue :)
lili
How many people does your recipe serve? I'm going to try it for New Year's Eve on the 31st :)
Madame C
There were 10 of us adults Pauline :)
lili
perfect then! thank you and happy new year
Anaïs
We’re keeping the recipe for our engagement meal this Sunday!
The thank you box
Madame C
AnaïsThis touches me so much!! Thank you Anaïs for wanting to share this family recipe with yours <3
babushka
thank you, these tops are worth trying, I'll try them this weekend ;)
sandrine
At home we have a similar recipe but with puff pastry. A real delight. But I will try it with brioche dough, if only to try the little foie gras turnovers….hummmmmm
Thank you Clementine
Chloé
Mummmm when I was little, my mom also made this for us as a dish on Christmas Eve!!
Personally, I don't have a Christmas meal at home yet, but I'm still making my Christmas recipe, which is Apple/Honey Cinnamon Muffins!
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