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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.
The recipe is rather long, but fairly straightfoward. Here I show you all the tips to help you make it sucessfully yourself.
149 K 4.0/5 (31 reviews)691733
Last modified on: December 22th 2024
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
Times for this recipe
Preparation
45 min.
Resting
15 min.
Cooking
40 min.
All in all
1 hour 40 min.
When should you start or finish this recipe?
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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 22 g RDI=34 % | 64 g RDI=24 % | 77 g RDI=106 % | 264 kcal RDI=13 % | 1,108 kJ RDI=13 % |
| Per person | 47 g RDI=73 % | 137 g RDI=52 % | 164 g RDI=225 % | 564 kcal RDI=28 % | 2,363 kJ RDI=28 % |
| Whole recipe | 283 g RDI=436 % | 824 g RDI=311 % | 986 g RDI=1,352 % | 3,386 kcal RDI=169 % | 14,179 kJ RDI=169 % |
How much will it cost?
For 6 people
27.50 €
Per person
4.60 €
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
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Thin cherry tomato and pesto tartChicken and mushroom pieThin endive tartHam "friand" pieTomato feuilleté with pesto See all 72 other
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 mushroomsMushroom tartEggs "en cocotte" with spinachBouchées montagnardes See all 5 other
Foie gras
You can get more informations, or check-out other recipes which use it, for example: Duck ParmentierPurée of Jerusalem artichokes with foie grasFoie gras Chantilly Scallops with crunchy vegetables and wine sabayonSarladaise potatoes See all 8 other
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