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.
117 K 3.9/5 (30 reviews)
1 hour 40 min.
Average
6 people
9 IngredientsLast modified on: December 24th 2023
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 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 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 - 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).
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.
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 | 280 RDI=110 % | 820 RDI=80 % | 990 RDI=150 % | 3,390 RDI=170 % | 14,180 RDI: 170 % |
| 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 6 people : 27.50 €
- 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: "Au vert" beef, Tenderloin steaks marinated in red wine with rosemary, Fillet of beef in a rosemary crust, Tenderloin steak with beetroot tops and mushrooms, Tournedos Rossini, ... 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: Apple and pear tart, Tart Tatin, Mini lemon millefeuilles, Ch'ti mussel tarts, Strawberry feuilleté, ... See them all 71
Mushroom duxelles
You can get more informations, or check-out other recipes which use it, for example: Tenderloin steak with beetroot tops and mushrooms, Bouchées montagnardes, Eggs "en cocotte" with spinach, Artichoke hearts forestier , Mushroom tart, ... See them all 5
Foie gras
You can get more informations, or check-out other recipes which use it, for example: Purée of Jerusalem artichokes with foie gras, Sarladaise potatoes, Foie gras fingers, Foie gras Chantilly , Paté en croute (terrine in a pie crust), ... See them all 8
Other recipes you may also like
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...December 16th 20245.24 M 64.2 4 days 15 hours 50 min.
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight.September 29th 20241.22 M 34.1 1 hour 35 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).October 17th 2018304 K4.3 2 min.
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...January 19th 2011446 K 63.3 2 hours 45 min.
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...October 3rd 2018208 K4 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-22)
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.