Beef Wellington with foie gras is the ultimate showstopper, blending elegance and indulgence in every bite. This classic dish, often associated with special occasions, combines tender beef tenderloin, rich foie gras, and a savory mushroom duxelles, all wrapped in a flaky, golden puff pastry. It’s a true masterpiece that elevates any dinner table.
The origins of Beef Wellington are shrouded in mystery, but its luxurious ingredients and intricate preparation have made it a timeless favorite. By adding foie gras, we take this already decadent dish to a whole new level of sophistication. Whether you’re impressing guests or treating yourself, this recipe is sure to steal the spotlight.
With a little planning and the right techniques, we can recreate this restaurant-quality dish at home. Let’s dive into the steps to craft a Beef Wellington with foie gras that’s as stunning as it is delicious.
Beef Wellington Recipe Foie Gras
Let’s dive into creating this elegant Beef Wellington Recipe with Foie Gras step-by-step. This recipe requires attention to detail to ensure each component shines while harmonizing beautifully.
Ingredients
For a perfectly balanced and flavorful Beef Wellington, gather the following ingredients:
- Beef tenderloin (center-cut) – 1.5 pounds (trimmed and tied)
- Foie gras – 8 ounces (sliced into 1/2-inch thick pieces)
- Mushrooms (cremini or shiitake) – 10 ounces (finely minced)
- Shallots – 2 small (finely diced)
- Fresh thyme leaves – 1 tablespoon
- Kosher salt – 1 teaspoon
- Freshly ground black pepper – 1 teaspoon
- Unsalted butter – 2 tablespoons
- Dry sherry or white wine – 1/4 cup
- Prosciutto (thinly sliced) – 8–10 slices
- Puff pastry sheets – 2 sheets (thawed)
- Egg yolks – 2 (beaten with 1 tablespoon water for egg wash)
- All-purpose flour – For dusting
- Olive oil – 2 tablespoons
Step-by-Step Instructions
1. Preparing the Beef Tenderloin
- Season the beef tenderloin generously with salt and pepper on all sides.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
- Sear the beef for 1–2 minutes per side until browned. Ensure all edges are seared to lock in the flavor.
- Remove the beef from the skillet and let it cool completely. Wrap it tightly in plastic wrap and refrigerate for 30 minutes. This helps the shape to hold while assembling.
2. Creating the Mushroom Duxelles
- In the same skillet, heat 2 tablespoons of unsalted butter over medium heat.
- Add finely minced mushrooms, shallots, and thyme. Season lightly with salt.
- Cook the mixture for 8–10 minutes until the mushrooms release their moisture and the liquid evaporates completely.
- Pour in the sherry or white wine and cook for 2 more minutes until the mixture is dry and fragrant.
- Transfer to a plate and cool completely before using.
3. Searing the Foie Gras
- Lightly season the foie gras slices with salt and pepper.
- Heat 1 tablespoon of olive oil in a nonstick pan over medium heat.
- Sear each slice of foie gras for 15–20 seconds on each side. Aim for a golden crust.
- Place the seared foie gras on a plate lined with paper towels to drain excess fat.
4. Assembling the Beef Wellington
- Lay out a large sheet of plastic wrap on a flat surface. Place the prosciutto slices overlapping to form a rectangle slightly larger than the tenderloin.
- Spread the cooled mushroom duxelles in an even layer over the prosciutto.
- Layer the seared foie gras slices on top of the duxelles.
- Place the chilled tenderloin in the center and carefully wrap it tightly using the plastic wrap. Twist the ends to secure and refrigerate for 30 minutes.
5. Wrapping in Puff Pastry
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- On a floured surface, roll out the puff pastry into a rectangle large enough to encase the beef.
- Remove the beef from the plastic wrap and place it in the center of the puff pastry.
- Brush the edges of the pastry with egg wash and fold over the beef, sealing tightly. Trim any excess pastry.
- Place the wrapped Wellington seam-side down on the prepared baking sheet. Use extra puff pastry to decorate if desired.
- Brush the entire surface with egg wash.
6. Baking the Wellington
- Bake in the preheated oven for 35–40 minutes or until the pastry is golden brown and the beef reaches an internal temperature of 125°F (medium-rare).
- Let the Wellington rest for 10 minutes before slicing with a sharp knife.
Pro Tips
- Use a meat thermometer for precise internal temperature.
- Ensure the duxelles mixture is completely dry to avoid a soggy crust.
- Allow each component to cool properly before assembling to maintain texture.
Markdown Table for internal temperature reference:
| Doneness | Temperature |
|---|---|
| Rare | 120°F |
| Medium-Rare | 125°F |
| Medium | 135°F |
Now our Beef Wellington with foie gras is ready to impress—a masterpiece of flavors and textures wrapped in crispy, golden puff pastry.
Ingredients
These carefully selected ingredients are the key to creating a show-stopping Beef Wellington with foie gras. Organize all the components beforehand to ensure a smooth cooking process.
For The Beef Wellington
- 2 pounds beef tenderloin, trimmed of fat and silverskin
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, for searing
- 8 thin slices of prosciutto
For The Foie Gras Layer
- 8 ounces foie gras, chilled and sliced into medallions
- 1 tablespoon unsalted butter
- 2 tablespoons cognac or brandy
For The Mushroom Duxelles
- 1 pound cremini mushrooms, finely chopped
- 1 shallot, finely minced
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons fresh thyme leaves, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
For The Puff Pastry
- 1 sheet frozen puff pastry, thawed in the refrigerator overnight
- Lightly floured surface, for rolling pastry
For The Egg Wash
- 1 large egg yolk
- 1 tablespoon heavy cream
Tools And Equipment
Creating a Beef Wellington with Foie Gras demands precision, and having the right tools on hand ensures a seamless cooking experience. Here are the essential and optional tools that will help you execute this luxurious dish perfectly.
Essential Tools Needed
To bring this masterpiece to life, you’ll need to equip your kitchen with the following:
- Large skillet: For searing the beef tenderloin and sautéing the mushroom duxelles to perfection.
- Food processor: Crucial for finely chopping the mushrooms and achieving the ideal textures for the duxelles.
- Rolling pin: Ensures the puff pastry is rolled evenly to the desired size.
- Parchment paper: Prevents sticking during both the assembly of the Beef Wellington and while baking.
- Baking sheet: A sturdy surface to bake the Wellington evenly.
- Plastic wrap or cling film: Aids in tightly wrapping the Wellington during the chilling process for a solid, compact shape.
- Meat thermometer: Ensures precision by helping you monitor the internal temperature of the beef (medium rare is typically 125°F-130°F after resting).
- Sharp chef’s knife: For clean cuts when portioning the Wellington after baking.
Optional Tools For Ease
While the essentials are sufficient, these additional tools can take the process to the next level and make it even simpler:
- Pastry brush: Ideal for applying the egg wash evenly, which gives the puff pastry its golden, glossy finish.
- Offset spatula: Helpful for spreading the foie gras and mushroom duxelles evenly over the prosciutto.
- Cooling rack: Ensures that the Beef Wellington rests after baking without trapping moisture underneath.
- Kitchen twine: Useful when tying the tenderloin before searing to maintain its shape.
- Digital kitchen scale: Helps measure precise portions of ingredients like foie gras or mushrooms, ensuring consistency.
| Tool | Purpose | Essential/Optional |
|---|---|---|
| Large skillet | Searing tenderloin and sautéing duxelles | Essential |
| Food processor | Chopping mushrooms finely | Essential |
| Rolling pin | Evenly rolling puff pastry | Essential |
| Parchment paper | Preventing sticking | Essential |
| Baking sheet | Baking the Beef Wellington | Essential |
| Plastic wrap | Tightly wrapping Wellington for chilling | Essential |
| Meat thermometer | Monitoring internal temperature | Essential |
| Chef’s knife | Clean, precise cuts | Essential |
| Pastry brush | Applying egg wash | Optional |
| Offset spatula | Spreading foie gras and mushroom duxelles | Optional |
| Cooling rack | Resting baked Wellington | Optional |
| Kitchen twine | Shaping the tenderloin before searing | Optional |
| Digital kitchen scale | Measuring ingredient precision | Optional |
Directions
Follow these step-by-step instructions to craft a luxurious Beef Wellington with foie gras. Each stage, from prepping the tenderloin to wrapping it in puff pastry, is essential for achieving a restaurant-quality dish.
Prep The Beef Tenderloin
- Trim 2 pounds of beef tenderloin, removing any excess fat or silver skin for an even surface.
- Season generously with salt and freshly ground black pepper, ensuring full coverage for optimal flavor.
- Heat a large skillet over medium-high heat with 2 tablespoons of olive oil. Sear the tenderloin on all sides until evenly browned, about 1-2 minutes per side.
- Once browned, remove the beef from the skillet and set it aside on a plate to cool to room temperature.
- Brush the beef lightly with 1 tablespoon Dijon mustard to add a tangy base layer of flavor. Refrigerate the beef while preparing the other components.
Prepare The Mushroom Duxelles
- Place 1 pound of cleaned cremini mushrooms into a food processor with 2 peeled garlic cloves and 1 shallot. Pulse until finely chopped—just short of a paste.
- Heat 1 tablespoon butter in the same skillet over medium heat. Add the mushroom mixture and cook, stirring frequently, until the moisture is completely evaporated. This process can take about 8-10 minutes.
- Season the mushroom duxelles with salt and black pepper to taste, then stir in 1 teaspoon of fresh thyme leaves for an earthy aroma.
- Remove from heat and let the mixture cool. Store in the fridge until ready to assemble.
Prepare The Foie Gras
- Slice 8 ounces of foie gras into even pieces, about 1/4-inch thick for uniform assembly.
- Lightly season both sides of the foie gras slices with salt and pepper.
- Heat a separate non-stick skillet over medium heat. Without adding oil, sear the foie gras for about 30-60 seconds per side until golden and crisp.
- Transfer the seared foie gras to a plate lined with paper towels to drain excess fat. Let cool completely before using.
Assemble The Beef Wellington
- Roll out a large piece of plastic wrap on your countertop. Lay out a layer of thinly sliced prosciutto, slightly overlapping, to form a rectangular base.
- Spread the cooled mushroom duxelles evenly over the prosciutto layer using an offset spatula, leaving a border around the edges.
- Place the chilled beef tenderloin on top of the mushroom layer.
- Lay the seared foie gras slices on top of the tenderloin. Wrap the prosciutto tightly around the beef and foie gras, using the plastic wrap to ensure even coverage.
- Twist the ends of the plastic wrap to create a firm, cylindrical shape. Refrigerate for at least 20-30 minutes to help set the shape.
Wrap With Puff Pastry
- On a floured surface, roll out a sheet of puff pastry large enough to enclose the wrapped beef.
- Carefully unwrap the chilled beef and place it in the center of the puff pastry.
- Brush the edges of the pastry with a beaten egg (egg wash) to seal the seams. Gently but tightly fold the puff pastry around the beef, trimming any excess dough. Ensure the seam is on the bottom.
- Decorate the top with additional puff pastry designs, if desired, and brush the surface with egg wash for a golden finish.
- Refrigerate the wrapped Beef Wellington for another 15-20 minutes before baking to maintain its shape.
Cooking Instructions
Now that our Beef Wellington with Foie Gras is skillfully assembled and chilled, it’s time to bake it to golden perfection and serve it with flair. Let’s move on to the final steps.
Bake The Beef Wellington
- Preheat the oven to 400°F (200°C). A properly preheated oven ensures even cooking and the perfect flaky crust.
- Prepare the pastry for baking: Remove the wrapped puff pastry from the refrigerator. Unwrap the plastic wrap carefully and transfer the Wellington to a parchment-lined baking sheet. Ensure it’s seam-side down for a clean presentation.
- Apply the egg wash: Using a pastry brush, liberally coat the surface of the pastry with the beaten egg yolk. The egg wash gives the pastry a glossy, golden finish.
- Optional decoration: If you’d like to elevate the presentation, use a sharp knife to score a decorative pattern lightly on the surface of the pastry. You can also add extra puff pastry strips to form latticework or shapes.
- Insert a meat thermometer: To achieve the perfect doneness for the beef, we recommend using a meat thermometer. Insert it into the center of the Wellington, ensuring it reaches the beef tenderloin but doesn’t poke through the bottom.
- Bake: Place the baking sheet in the oven on the center rack. Bake for approximately 35–40 minutes until the puff pastry is a deep golden brown and the internal temperature reaches 125°F (52°C) for medium-rare. For medium, bake until it reaches 135°F (57°C).
| Desired Doneness | Internal Temperature (°F) | Approximate Bake Time (minutes) |
|---|---|---|
| Medium-rare | 125°F | 35–40 |
| Medium | 135°F | 40–45 |
- Monitor closely: Keep a close eye on the color of the pastry and the internal temperature as the cooking times may vary depending on your oven and the thickness of the beef.
Rest And Serve
- Rest the Wellington: Once the desired doneness is achieved, carefully remove the Beef Wellington from the oven. Transfer it to a cooling rack and allow it to rest for 15–20 minutes. This critical step lets the juices redistribute evenly, keeping the pastry flaky and the beef tender.
- Slice with care: Use a sharp chef’s knife to slice the Wellington into 1-inch-thick portions for clean, elegant servings. Avoid pressing down too hard to maintain the integrity of the layers.
- Garnish and present: Plate the slices on a serving platter, showcasing the beautiful cross-section of pastry, mushroom duxelles, foie gras, prosciutto, and perfectly cooked beef. Garnishing with fresh thyme sprigs or parsley adds a touch of elegance.
- Pairing suggestions: Serve the Beef Wellington with sides like creamy mashed potatoes, a vibrant green bean almondine, or a rich red wine jus. A bold red wine, like a Cabernet Sauvignon or Merlot, complements the flavors beautifully.
The moment you slice into the golden crust and see the perfect cross-section of this luxurious dish, it’s a testament to the effort and skill poured into creating a restaurant-quality meal at home.
Make-Ahead Instructions
Beef Wellington with foie gras is an impressive centerpiece that can be made ahead of time to simplify your preparation for special occasions. Proper planning and attention to storage will ensure the dish retains its luxurious flavor and flaky texture.
Tips For Preparing In Advance
- Sear the Beef in Advance: After searing and brushing the beef tenderloin with Dijon mustard, allow it to cool completely. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours.
- Prepare the Mushroom Duxelles Early: The mushroom duxelles can be made and stored in an airtight container in the refrigerator for up to 2 days before assembling the Wellington.
- Foie Gras Preparation: Sear the foie gras until golden and let it cool completely. Wrap it in plastic wrap and refrigerate it up to 24 hours prior to assembly.
- Layering and Wrapping: Assemble the layers of prosciutto, mushroom duxelles, seared beef, and foie gras on the same day you plan to bake or refrigerate the wrapped assembly for a maximum of 24 hours, ensuring the plastic wrap is airtight to maintain freshness.
- Puff Pastry Wrapping: Wrap the assembled Wellington in puff pastry and seal it securely with an egg wash. Refrigerate the pastry-wrapped Wellington for up to 12 hours, but avoid freezing it at this stage to prevent soggy pastry upon baking.
Storing And Reheating Suggestions
Proper storage and reheating methods ensure the finished Beef Wellington remains impressive and indulgent. Follow these guidelines for optimal results:
Storage Guidelines:
| Component | Storage Method | Duration |
|---|---|---|
| Assembled Wellington | Wrap tightly in plastic wrap and chill | Up to 12 hours |
| Mushroom Duxelles | Store in an airtight container | Up to 2 days |
| Sliced Foie Gras | Wrap in plastic wrap and refrigerate | Up to 24 hours |
Reheating Instructions:
- Whole Wellington: Preheat the oven to 325°F. Wrap the cooled Wellington loosely in foil and bake for 15-20 minutes to warm through without overcooking.
- Individual Slices: To reheat slices, place them on a lined baking sheet and heat in the oven at 300°F for about 10 minutes. Avoid microwaving to preserve the flaky pastry texture.
By planning ahead and following these techniques, we retain the elegance and distinct flavors of this magnificent Beef Wellington with foie gras.
Conclusion
Crafting Beef Wellington with foie gras is a rewarding culinary adventure that brings elegance and indulgence to any table. By combining premium ingredients with thoughtful preparation, we can create a dish that’s as visually stunning as it is delicious.
Whether it’s for a holiday feast or a special celebration, this recipe allows us to showcase our skills and treat our guests to a truly unforgettable dining experience. With careful planning and attention to detail, we can confidently serve a masterpiece that’s worthy of any fine dining establishment.
Frequently Asked Questions
What is Beef Wellington with foie gras?
Beef Wellington with foie gras is a gourmet dish featuring beef tenderloin, rich foie gras, and savory mushroom duxelles, all wrapped in flaky puff pastry. It’s known for its luxurious flavor and elegant presentation, making it perfect for special occasions.
Where does Beef Wellington originate from?
The exact origins of Beef Wellington are mysterious, but it is widely regarded as a classic British dish. It’s often attributed to the Duke of Wellington, though the connection remains speculative.
What cut of beef is used for Beef Wellington?
Beef tenderloin is the preferred cut for Beef Wellington. Its tenderness and flavor make it ideal for this dish, ensuring a melt-in-your-mouth experience.
Can I prepare Beef Wellington with foie gras ahead of time?
Yes, components like searing the beef, making mushroom duxelles, and preparing foie gras can be done ahead. Assemble the Wellington the day of baking for the best texture and flavor.
How do I ensure my Beef Wellington is cooked perfectly?
Use a meat thermometer to check the internal temperature of the beef. Aim for 125–130°F (52–54°C) for medium-rare. This ensures the beef is cooked to perfection without overcooking.
What tools do I need to make Beef Wellington?
Essential tools include a large skillet, food processor, rolling pin, pastry brush, and meat thermometer for accurate cooking and assembly.
Why is it important to rest Beef Wellington after baking?
Resting allows the juices to redistribute within the beef, ensuring tenderness. It also helps maintain the flaky texture of the puff pastry when sliced.
What sides pair well with Beef Wellington?
Traditional sides include roasted vegetables, mashed potatoes, or a fresh salad. For added elegance, pair with a rich red wine like Cabernet Sauvignon.
How do I store and reheat Beef Wellington?
Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Reheat in the oven at 350°F (175°C) to prevent the puff pastry from becoming soggy.
What makes foie gras a key component in this dish?
Foie gras adds a rich, buttery flavor and luxurious texture, elevating the dish to fine dining quality. Its savory depth complements the beef and mushroom duxelles beautifully.