Beef wellington with chestnuts

2 hours
Preparation Time
Waiting Time
Difficulty Level


We mix the salt with the water. We melt the 75gr of the butter. In the mixer, we add the flour, the salted water, and the butter and we knead until we have a dough. We open a 15×15 cm dough and we put in the middle the 400gr of the butter that we have opened with a rolling pin. We close the dough well and we let it cool in the fridge for 1 hour. We open our dough to 30 cm and then we fold it and open it again from the opposite direction. We do this two more times every two hours until, in the end, we have a 60 cm dough. For the fillet, we add salt and smear it with a little butter. After we take it out of the frying pan, we wrap it with plastic wrap, giving it a round shape and we put it in the freezer. Then we mash the boiled chestnuts with our mushrooms and the onion. We saute them well until they absorb their liquids with a little butter and at the end a little sour cream. We take our fillet out of the freezer and we put above the fillet the slices of our prosciutto and then the mixture of chestnuts and mushrooms. We wrap them together with plastic wrap and we put them back in the freezer. We take it out and wrap it with our puff pastry. We smear it with a mixture of egg and milk. We bake at 180 C until puff pastry dough is baked, we let it cool and we cut it so as to have a better shape.

Chef: Iosif Petrof



  • 500 gr MILLS OF CRETE All purpose flour
  • 10 gr salt pan
  • 250 ml water
  • 475 gr butter

  • 1 kg beef fillet
  • 2 tbsp mustard
  • 8 thin prosciutto slice
  • 125 gr chestnuts
  • white mushrooms
  • 1 onion
  • salt
  • pepper
  • 50 ml sour cream
  • butter


  • Mixer
  • Baking pan
  • Frying pan