How to make it

  • Season the beef filet with kosher salt on each side. In a hot pan, get a nice sear on each side, about 3 minutes. Transfer to a plate and let rest.
  • For the duxelle:
  • On medium heat in saute pan, melt butter. Add shallots and mushrooms and cook until all liquid is evaporated. Add wine and reduce completely. Add thyme, salt and pepper and reduce to a thick puree. Transfer to small bowl and let cool.
  • To assemble:
  • Preheat oven to 400F. Divide pastry into 2 6 x 12 inch portions, approximately 1/4 inch thick. Place a slice of pate foie on one side of pastry triangle. Top each with mushroom mixture, then the seared filet mignon. Brush edges with egg wash and fold it over (don't worry if it's not pretty, this will be the bottom!). Shape edges of pastry to contours of meat. I sometimes make designs with the scraps of leftover pastry but you could just leave it plain. Flip over and glaze top of pastry with egg wash and bake for 20 minutes or until golden brown.
  • For the sauce:
  • In a small saucepan, heat the madeira and beef stock until reduced by half. Whisk in truffle butter and season with salt to taste. Keep warm.
  • To plate:
  • Cut each wellington in half and place in center of plate. Swril sauce all around the wellington. Enjoy!

Reviews & Comments 7

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    " It was excellent "
    ditty ate it and said...
    I have to try this and the Rib-Eye Steaks - they sound yummy and my mouth is You're right too, Beef wellington should never go out of style! Thanks!
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    " It was excellent "
    leebear ate it and said...

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    " It was excellent "
    elgab89 ate it and said...
    GG said it all! Woowowowowow it is!
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    " It was excellent "
    greekgirrrl ate it and said...
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    " It was excellent "
    midgelet ate it and said...
    I agree, I often make similar for company. When mushrooms are on sale I make the mixture and freeze. I do skip the pate and sometimes sub a roasted whole but small portobello over the meat.
    Great recipe!
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  • conner909 10 years ago
    You do a beautiful job, Luisa!
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    " It was excellent "
    trigger ate it and said...
    Your puff pastry is perfectly golden brown and that pâté de foie gras looks wonderful in contrast to the tender pink beef. Loving the special touch from that black truffle butter in your sauce too.
    Bookmarked and printed.
    High Five
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