The classic Wellington is a true show stopper where a whole fillet is wrapped in duxelles, foie gras, prosciutto, and finally a crispy, crusty, puff pastry. The classic dish evolved into this easier version, and works perfectly when catering for a large group of people, because everything can be prepared in advance, and can just be assembled before service.
When you start to prepare the dish, start with the pastry shells. This can also be made a day ahead and stored in an airtight container.
How to prepare the Pastry Shells:
Roll out the pastry to a square of 25 x 25cm and about 5mm thick. Cut the rolled out pastry square in half, and cut each piece in half again. Now you have 4 squares. Cut each square into 2 triangles. Keep 4 triangles aside. With the rest of the triangles, cut out a small triangle, about 1cm from the sides, this will form the border of your pastry shell. (see picture below).
Paint the large triangles that you have set aside with egg wash. Place a border on top of each large triangle and paint the border with egg wash. Lightly score the bottom part of the pastry shell, along the inner edges of the border, with a sharp paring knife. (See picture). Do not cut through the pastry. Use a fork to prick the bottom center of the pastry shells (see picture).
Cut each of the small triangles in half and paint with egg wash. Sprinkle sesame and poppy seeds over them. Place all of the pastry triangles on the prepared baking tray and bake in preheated oven for 15 minutes.
Tie the fillet with kitchen twine to form a log shape. Rub the fillet with olive oil and generously sprinkle salt and black pepper over the entire fillet. Heat a frying pan with olive oil and seal each side of the fillet, until browned, for about 1 minute.
The rest of the steps are easy enough to follow from the recipe instructions. See the full recipe below.