Beef Wellington with Wild Mushrooms and Foie Gras Sauce
Beef Wellington with Wild Mushrooms and Foie Gras Sauce
Évalué 5.0 étoiles par 1 utilisateurs
Portions / Servings
4
Temps de préparation / Prep time
45 min.
Temps de cuisson / Cooking time
25-35 min.
Dive into culinary elegance with this Beef Wellington with Wild Mushrooms, inspired by a British classic created in honor of the Duke of Wellington. The beef tenderloin, wrapped in prosciutto and a fragrant duxelles, is enclosed in a golden, flaky puff pastry. Accompanied by a rich foie gras sauce, this dish is a true ode to refinement. Thanks to this detailed recipe, even home cooks can master this masterpiece and impress their guests effortlessly.
Recipe from the series Les Recettes du Guerrier in collaboration with Bell Media, airing from February 19, 2025. Filmed at the restaurant Le Saint-Amour, Quebec.
Par / ByChef Peter
Ingrédients / Ingredients
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1 high-quality beef tenderloin, about 600g, uniformly thick
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2 tbsp Wild Mushroom Salt
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2 tbsp olive oil
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2 tbsp Dijon mustard
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12 slices of prosciutto
- Wild Mushroom Duxelles by Chef Xavier Deschênes
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3 eggs
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2 sheets of puff pastry
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250 ml beef broth
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125 ml heavy cream (35%)
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1 tbsp cornstarch
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100g foie gras parfait
BEEF WELLINGTON
FOIE GRAS SAUCE
Instructions/ Directions
BEEF WELLINGTON
Generously season the beef tenderloin with Wild Mushroom Salt and let rest at room temperature for 30 to 60 minutes.
In a hot skillet over high heat, sear the tenderloin on all sides in olive oil.
Remove from heat, let cool slightly, then brush with Dijon mustard. Refrigerate.
Prepare the wild mushroom duxelles. (See link)
On a large sheet of plastic wrap, arrange the prosciutto slices in an overlapping pattern to form a seamless layer.
Spread the mushroom duxelles evenly over the prosciutto, leaving a 2 cm border.
Place the beef tenderloin in the center and roll tightly using the plastic wrap, ensuring the prosciutto covers all sides.
Twist the ends of the plastic wrap to create a firm log shape. Freeze for 10 minutes.
In a small bowl, beat the eggs with 1 tbsp cold water.
Roll out one sheet of puff pastry, then brush the edges (about 2 inches) with egg wash.
Unwrap the beef log and place it in the center, wrapping it tightly in the pastry. Brush with egg wash (except underneath).
Using the second sheet of puff pastry, create a lattice pattern and place it over the wrapped beef. Trim excess pastry and brush with egg wash, avoiding pooling.
Bake at 400°F until the internal temperature reaches 128°F (about 25-35 minutes). Check the temperature after 20 minutes.
Let rest for 15 minutes before slicing.
FOIE GRAS SAUCE
Meanwhile, in a small saucepan, bring the beef broth to a boil.
In a bowl, mix cornstarch with 2 tbsp cream.
Once the broth is hot, add the foie gras parfait in cubes, stir, and simmer for a few minutes.
Stir in the cornstarch mixture and cook over low heat until thickened.
Blend for a smooth texture if necessary.
Slice the Beef Wellington and serve with the foie gras sauce. Enjoy!
Note
Wild Mushroom Duxelles by Chef Xavier Deschênes
For best results, use a meat thermometer. The internal temperature should reach 128°F to 130°F for rare to medium-rare.