Beef Wellington
Beef Wellington consists of a beef fillet (or tenderloin) that is first seared, then cooked in the oven in a puff pastry crust stuffed with a mushroom duxelles and morsels of foie gras.
The recipe is rather long, but fairly straightfoward. Here I show you all the tips to help you make it sucessfully yourself.
The recipe is rather long, but fairly straightfoward. Here I show you all the tips to help you make it sucessfully yourself.
132 K 4.0/5 (31 reviews)
1 hour 40 min.
Average
3 people
9 IngredientsLast modified on: December 22th 2024
For 3 people, you will need:
- 1
1 2⁄3 cup steak of beef tenderloin - 2
1 tablespoon oil - 3
½ cup mushroom duxelles - 4
1 tablespoon Foie gras - 5
½ cup puff or flaky pastry (pâte feuilletée) - 6
½ buckwheat pancake - 7
1 tablespoon beaten egg - 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 45 min.
Resting: 15 min.
Cooking: 40 min.
All in all: 1 hour 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Prepare the beef
Ask your butcher for a good chunk of fillet in one piece.Salt and pepper all over.
Stage 2 - 4 min.
Heat 1 tablespoon oil in a frying pan on high heat.
When good and hot, brown the beef all over.
Note: this is not to cook it, just colour the outside for about 1 minute on each side.
When good and hot, brown the beef all over.
Note: this is not to cook it, just colour the outside for about 1 minute on each side.
Stage 3 - 10 min.
Leave the meat on a wire rack to rest and cool.
Stage 4 - 4 min.
Make the stuffing
Cut 1 tablespoon Foie gras into small pieces and put in a bowl.Stage 5 - 2 min.
Add ½ cup mushroom duxelles and mix well.
The stuffing is now ready.
Preheat your oven at 390°F (200°C).
The stuffing is now ready.
Preheat your oven at 390°F (200°C).
Stage 6 - 5 min.
Assemble the beef Wellington
Roll out ½ cup puff or flaky pastry (pâte feuilletée) (if not ready rolled) and pierce a small hole or two in the centre to let out the steam.Lay the pastry in a loaf tin, as in the photo, leaving the excess pastry draped over the side. This trick helps to keep everything in shape during assembly.
Stage 7 - 2 min.
Place the beef on a buckwheat pancake...
Stage 8 - 1 min.
...and wrap up firmly.
This is another good tip (fron Thierry Marx): the pancake absorbs the excess meat juices during cooking and this helps to keep the pastry nice and crisp. The pancake blends in with everything else when eaten and your guests might not even notice it.
This is another good tip (fron Thierry Marx): the pancake absorbs the excess meat juices during cooking and this helps to keep the pastry nice and crisp. The pancake blends in with everything else when eaten and your guests might not even notice it.
Stage 9 - 3 min.
Spread a layer of mushroom-foie gras stuffing in the bottom, about the same length as the beef.
Stage 10 - 1 min.
Lay the wrapped beef on the stuffing.
Stage 11 - 3 min.
Spread the rest of the stuffing over the top.
Stage 12 - 3 min.
Lastly, fold over the sides of the pastry to seal everything in.
To lighten the calorific load, you can trim off the excess pastry.
To lighten the calorific load, you can trim off the excess pastry.
Stage 13 - 1 min.
Glaze top.
Stage 14 - 2 min.
Turn the beef Wellington out of the tin onto a sheet of cooking parchment laid on a baking sheet. Glaze the top side of the pastry.
Stage 15 - 40 min.
Cooking should take around 30 to 40 minutes for 750g of meat, but the best way to be sure is to use an electronic thermometer stuck into the centre of the meat. Stop cooking at 140°F (60°C) for "just done" or 122°F (50°C) for "rare".
Stage 16 - 15 min.
While the meat is cooking, prepare your choice of sauce. This dish is traditionally served with port sauce (blond roux and port left to reduce), but I am not really a fan. I prefer a marchand de vin sauce made with blond roux and Noilly Prat left to reduce, as shown in this photo.
Stage 17
Take the beef Wellington out of the oven and leave to rest for 5 minutes before serving in thick slices...
Stage 18
...with your chosen accompaniment, potato purée in this case.
Remarks
The quality of the meat is of great importance for this recipe, so it is worth spending the extra to get the best you can.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 140 RDI=60 % | 410 RDI=40 % | 490 RDI=80 % | 1,690 RDI=90 % | 7,090 RDI: 90 % |
| Per 100 g | 20 RDI=9 % | 60 RDI=6 % | 80 RDI=10 % | 260 RDI=10 % | 1,110 RDI: 10 % |
| Per person | 50 RDI=20 % | 140 RDI=10 % | 160 RDI=30 % | 560 RDI=30 % | 2,360 RDI: 30 % |
How much will it cost?
- For 3 people : 13.75 €
- Per person : 4.60 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Steak of beef tenderloin
Like these other recipes: Tenderloin steak with beetroot tops and mushrooms, Fillet of beef in a rosemary crust, Tournedos Rossini, Tenderloin steaks marinated in red wine with rosemary, "Au vert" beef, ... See them all 5
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Crusty cockle tart, Koulibiak in pie dish, Mini lemon millefeuilles, Tomato feuilleté with pesto, Avocado "tarte fine", ... See them all 72
Mushroom duxelles
You can get more informations, or check-out other recipes which use it, for example: Mushroom tart, Eggs "en cocotte" with spinach, Tenderloin steak with beetroot tops and mushrooms, Artichoke hearts forestier , Bouchées montagnardes, ... See them all 5
Foie gras
You can get more informations, or check-out other recipes which use it, for example: Scallops with crunchy vegetables and wine sabayon, Duck Parmentier, Foie gras Chantilly , Sarladaise potatoes, Foie gras fingers, ... See them all 8
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.February 21th 2011535 K4.6 1 hour 35 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.September 10th 2018269 K 24.7 5 hours 30 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...February 21th 2011314 K3.8 25 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018425 K 15 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 4 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.