The title of this recipe is determined by a kind of level playing field: such as rice Capo d’Anzio was a tribute to my trusted fishmonger,  this dish is dedicated to my butcher of trust: Claudio, Fabio and Alessandro Albanesi.

And now … LIGHT THE FIRES!

INGREDIENTS FOR 6 PEOPLE:

- 800 g/1 Kg fillet of veal

- garlic and anyaromatic herbs you like (rosemary, bay, thyme, marjoram, etc.).

- 1/2 cup of brandy or red wine

- A generous handful of mushrooms (fresh or dried)

- A pack of pie crust

- 3 or 4 slices of bacon or ham according toyour preferences

- Oil, salt and pepper t

WEAR THE APRON, WASH YOUR HANDS…LET’S GET STARTED!

- The very first thing to do is put in a pyrex our fillet marinated with olive oil, a clove of garlic, and all the aromatic herbs. Do not forget to sprinkle it with brandy or red wine or alternatively with a good balsamic vinegar. I usually soak the fillet the night before, but also a couple of hours before cooking will be fine.

- Now in a saucepan put the oil and a clove of garlic and cook the mushrooms. If you have any porcini mushrooms will be perfect. Once cooked blend the mushrooms until they become a cream.

- Cook in a nonstick pan our fillet, making sure to turn it over and sprinkle with the steep liquor. Let it cook for about twenty minutes and then put it to rest on a wire rack in order to let it release the liquid. Make it cool.

- Once this is done, you are going to cover the fillet with the mushroom cream. Then ” wrap” the whole fillet with the bacon.

- Roll the pie crust pastry, put the meat covered with mushrooms and bacon on it and close the pastry from all sides.

- Brush with the egg yolk and decorate it as you like.

- Bake at 180 degrees for about 30 minutes.

 

Et voila’…your tasty fillet wellington is done! Enjoy!