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.
45,8524/5 for 20 ratings
Grade this recipe: Last modified on: December 12th 2018
For 6 people, you will need:
- 0
750 g beef - 1
2 tablespoons oil - 2
1 shallot - 3
300 g mushrooms - 4
4 tablespoons olive oil - 5
1 tablespoon parsley - 6
30 g Foie gras - 7
200 g Puff or flaky pastry (pâte feuilletée) - 8
1 buckwheat pancake - 9
20 g beaten egg - 10
salt - 11
pepper - Total weight: 1,480 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 55 min. | 14 min. | 48 min. | 1 hour 57 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Should be eaten immediately.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 2 tablespoons 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 - 10 min.
Stage 5 - 8 min.
Pour 4 tablespoons olive oil into a frying pan on medium heat.
When hot, add the chopped shallot, salt and pepper and cook for 1 minute without colouring.
Then add the mushrooms, but do not add any more salt at this stage. Cook for 2 to 3 minutes.
When hot, add the chopped shallot, salt and pepper and cook for 1 minute without colouring.
Then add the mushrooms, but do not add any more salt at this stage. Cook for 2 to 3 minutes.
Stage 6 - 1 min.
Stage 7 - 4 min.
Make the stuffing
Cut 30 g Foie gras into small pieces and put in a bowl.Stage 8 - 2 min.
Add the 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 9 - 5 min.
Assemble the beef Wellington
Roll out 200 g 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 10 - 2 min.
Place the beef on a buckwheat pancake...
Stage 11 - 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 12 - 3 min.
Spread a layer of mushroom-foie gras stuffing in the bottom, about the same length as the beef.
Stage 13 - 1 min.
Lay the wrapped beef on the stuffing.
Stage 14 - 3 min.
Spread the rest of the stuffing over the top.
Stage 15 - 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 16 - 1 min.
Glaze top.
Stage 17 - 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 18 - 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 19 - 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 20
Take the beef Wellington out of the oven and leave to rest for 5 minutes before serving in thick slices...
Stage 21
...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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,921 Kcal or 12,230 Kj | 152 gr | 84 gr | 318 gr |
| 146 % | 58 % | 8 % | 48 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 197 Kcal or 825 Kj | 10 gr | 6 gr | 22 gr |
| 10 % | 4 % | 1 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 487 Kcal or 2,039 Kj | 25 gr | 14 gr | 53 gr |
| 24 % | 10 % | 1 % | 8 % |
How much will it cost?
- For 6 people : 8.84 €
- Per person : 1.47 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others)
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