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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.

102K 29 3.9

Last modified on: May 10^th 2023

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For 6 people, you will need:

1 750 g steak of beef tenderloin
2 2 tablespoons oil
3 200 g Mushroom duxelles
4 30 g Foie gras
5 200 g Puff or flaky pastry (pâte feuilletée)
6 1 buckwheat pancake
7 20 g beaten egg
8 salt
9 pepper
Total weight: 1,280 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
44 min.	14 min.	40 min.	1 hour 38 min.

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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.

Stage 3 - 10 min.

Leave the meat on a wire rack to rest and cool.

Stage 4 - 4 min.

Make the stuffing

Cut 30 g Foie gras into small pieces and put in a bowl.

Stage 5 - 2 min.

Add 200 g Mushroom duxelles and mix well.

The stuffing is now ready.

Preheat your oven at 390°F (200°C).

Stage 6 - 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 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.

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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,299 Kcal or 9,625 Kj	148 gr	78 gr	266 gr
115 %	57 %	7 %	40 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
180 Kcal or 754 Kj	12 gr	6 gr	21 gr
9 %	4 %	1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
383 Kcal or 1,604 Kj	25 gr	13 gr	44 gr
19 %	10 %	1 %	7 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Gluten, Sulfites, Egg

How much will it cost?

For 6 people : 27.47 €
Per person : 4.58 €

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 : You can check-out other recipes which use it, like for example: Fillet of beef in a rosemary crust, "Au vert" beef, Tournedos Rossini, Tenderloin steaks marinated in red wine with rosemary, Tenderloin steak with beetroot tops and mushrooms, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Crisp apricot and pistachio tart, Yvetot Douillons, Peach and verbena feuilleté, Strawberry feuilleté, Mirlitons, ... All
	Mushroom duxelles: You can get more informations, or check-out other recipes which use it, for example: Artichoke hearts forestier , Tenderloin steak with beetroot tops and mushrooms, Eggs "en cocotte" with spinach, Mushroom tart, Bouchées montagnardes, ... All
	Foie gras: You can get more informations, or check-out other recipes which use it, for example: Tournedos Rossini, Purée of Jerusalem artichokes with foie gras, Scallops with crunchy vegetables and wine sabayon, Foie gras Chantilly , Duck Parmentier, ... All

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