Name: Beef Wellington with Wild Mushrooms and Foie Gras Sauce
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 high-quality beef tenderloin, about 600g, uniformly thick; 2 tbsp Wild Mushroom Salt; 2 tbsp olive oil; 2 tbsp Dijon mustard; 12 slices of prosciutto; Wild Mushroom Duxelles by Chef Xavier Deschênes; 3 eggs; 2 sheets of puff pastry; 250 ml beef broth; 125 ml heavy cream (35%); 1 tbsp cornstarch; 100g foie gras parfait

Beef Wellington with Wild Mushrooms and Foie Gras Sauce

Évalué 5.0 étoiles par 1 utilisateurs

Portions / Servings

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 / By

Chef Peter

Ingrédients / Ingredients

BEEF WELLINGTON

1 high-quality beef tenderloin, about 600g, uniformly thick
2 tbsp Wild Mushroom Salt
2 tbsp olive oil
2 tbsp Dijon mustard
12 slices of prosciutto
Wild Mushroom Duxelles by Chef Xavier Deschênes
3 eggs
2 sheets of puff pastry

FOIE GRAS SAUCE

250 ml beef broth
125 ml heavy cream (35%)
1 tbsp cornstarch
100g foie gras parfait

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.

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Beef Wellington with Wild Mushrooms and Foie Gras Sauce