Magna Carta recipes

Wellington fillet with wild fruits sauce

Category:  Main dish

Ingredients for 4-6 portions:

  1. 450 gr. Flaky pastry
  2. 1.5 Kg Beef fillet tied with string
  3. 50 ml Canola oil with butter flavor
  4. Salt
  5. Season pepper wild mushroom
  6. 1 egg yolk
  7. 10 slices of prosciutto
  8. For the mushroom mixture:
    1. 500 gr. Variety of 8 species mushrooms (trifolati)
    2. 200 gr. Tartufata black cream
    3. 60 gr. White wine
    4. Salt, pepper
  9. For the chicken mousse:
    1. 1/2 Chicken breast
    2. 1 egg white
    3. 300 gr. Dairy cream
    4. Salt, pepper
  10. For the confit potatoes:
    1. 10-12 small peeled potatoes & indented
    2. 30 gr. Spicemix Vadouvan
    3. 300 ml Canola oil with butter flavoring
    4. Salt, pepper
  11. For the groats:
    1. 150 gr. Bulgur coarse
    2. 100 gr. Mix Forest fruits
    3. 20 ml Framboise vinegar
    4. 120 gr. chopped chestnuts
    5. 30 gr. Onion jam with balsamic
    6. Cacao pepper allspice-raspberry
    7. Olive oil, salt
  12. For the wild mushroom sauce:
    1. 300 gr. Mix forest fruits
    2. 150 gr. Sugar
    3. 100 ml Gravy sauce
    4. 20 ml Famboise vinegar
  13. For the mushroom sauce:
    1. 300 gr. Variety of 8 species mushrooms (trifolati)
    2. 20 gr. Porcini “Special selection” A quality dehydrated
    3. 200 gr. Gravy sauce
    4. White truffle oil

Preparation time: 12 hours & Execution time: 1 hour and 30 minutes


  1. Salt and pepper the beef fillet and then Saute it in a pan with the canola oil in a moderate heat.
  2. Remove it from the heat and leave it for 30 minutes.
  3. Add the variety of 8 species mushroom and the tartufata black cream in a blender and mix them until they become homogenous.
  4. Add the mixture in a non-stick pan and saute in a low heat until the liquids are absorbed. Before that reduce the heat by pouring white wine.
  5. Add in a blender the chicken breast, the egg white and the dairy cream. Stir them until a mousse is created.
  6. Then, homogenize the mousse with the mushroom mixture.
  7. Τake a plastic wrap and put the prosciutto slices without having space between them.
  8. Add the mushroom mixture above the prosciutto slices.
  9. Place the beef fillet in the center and wrap it tightly.
  10. Put it in the fridge for about 8-10 hours.
  11. Then, remove it from the fridge and wrap it with the flaky pastry.
  12. Spread it with egg yolk and bake it for 25-35 miutes in 180 degrees.
  13. For the confit potatoes:
    1. Season the potatoes with salt, pepper and vadouvan. Put them in a baking pan and add canola oil with butter flavoring.
    2. Bake it in 120-150 degrees for about 1 hour.
  14. For the groats:
    1. Add in a bowl the grains and cover it with boiled water.
    2. Cover it with a plastic wrap and leave it until it puffs up.
    3. Once it is ready, add all the ingredients and stir .
  15. For the wild mushroom sauce:
    1. Add in a pot all the ingredients and cook them until the sugar melts and the sauce becomes homogenous.
  16. For the mushroom sauce:
    1. Heat up the gravy sauce in a small pot.
    2. Αdd the mushrooms.
    3. Add the white truffle oil.

Special credits to the CONCEPT company for their

kind contribution of their equipment.