Seared beef tenderloin layered with foie gras and mushroom duxelles, wrapped in all-butter puff pastry, and baked until golden. Served in thick slices alongside a rich Madeira sauce.
Ingredients
- 900 g whole beef tenderloin
- 500 g fresh white button mushrooms
- 180 g fully cooked duck foie gras
- 600 g all-butter puff pastry
- 2 pieces shallots
- 1 clove fresh garlic
- 3 sprigs fresh thyme
- 70 g unsalted butter
- 2 tbsp neutral oil
- 1 piece fresh egg
- 20 g all-purpose flour
- 40 cl prepared veal stock
- 20 cl Madeira wine
- 1 tsp whole black peppercorns
- to taste fine salt
- to taste flaky sea salt
Method
- Trim the beef tenderloin by removing any silver skin and uneven ends. Tie with kitchen twine at regular intervals to maintain an even cylindrical shape. Season lightly with salt and freshly ground black pepper on all sides.
- Heat a large skillet over high heat with the neutral oil. Quickly sear the tenderloin on all sides, including the ends, to develop an even brown crust without cooking the center.
- Add a small portion of the butter and a sprig of thyme to the skillet, then briefly baste the tenderloin with the foaming butter. Transfer the meat to a wire rack, remove the twine, and let it cool completely. Warm meat will melt the pastry.
- Clean the mushrooms without waterlogging them, then finely mince with a knife or pulse briefly in a food processor. Peel and finely dice the shallots, then crush the garlic.
- Sweat the shallots in a wide skillet with a portion of the butter over medium heat without letting them brown. Add the garlic, minced mushrooms, and remaining thyme. Season lightly with salt and cook over medium-high heat, stirring frequently.
- Continue cooking the duxelles until all moisture has completely evaporated. The mixture should be concentrated, matte, and paste-like, with no liquid pooling in the pan. Discard the thyme sprig, adjust seasoning to taste, spread the duxelles onto a plate, and chill completely.
- Lay a large sheet of plastic wrap on your work surface. Spread the chilled duxelles into a rectangle slightly wider than the tenderloin. Thinly slice the foie gras and arrange the slices evenly over the mushrooms.
- Set the cooled tenderloin in the center. Using the plastic wrap, firmly pull the filling up around the meat and roll tightly into a compact cylinder. Twist the ends of the plastic wrap to tighten and chill in the refrigerator for 30 minutes.
- Roll out the chilled puff pastry on a lightly floured surface into a rectangle large enough to completely encase the beef cylinder. Keep the thickness uniform so the pastry rises evenly without tearing.
- Beat the egg. Unwrap the chilled beef cylinder, place it in the center of the pastry, and brush the edges with egg wash. Wrap the pastry snugly around the beef, sealing the seam and ends tightly without trapping air pockets, then trim away any excess dough.
- Transfer the Wellington seam side down onto a baking sheet lined with parchment paper. Brush the top and sides with egg wash, taking care not to let it pool at the base. Score the surface decoratively with the back of a knife without piercing the pastry.
- Chill the Wellington in the refrigerator for 20 minutes. Meanwhile, preheat the oven to 410°F (210°C) on conventional heat.
- Apply a second coat of egg wash, then cut a few discreet steam vents on top. Bake for 15 minutes at 410°F (210°C), then lower the temperature to 375°F (190°C) and continue baking for 20 to 25 minutes.
- Check internal doneness with a meat thermometer inserted through one end into the thickest part of the center: aim for 118°F to 122°F (48°C to 50°C) for rare after resting, or 125°F to 130°F (52°C to 54°C) for medium-rare. If the pastry browns too quickly, tent loosely with foil.
- While the Wellington bakes, prepare the Madeira sauce. Deglaze the reserved searing skillet with the Madeira wine, scraping up the browned bits from the bottom. Simmer until reduced to a light syrup.
- Add the veal stock, coarsely crushed black peppercorns, and any reserved beef trimmings. Simmer and reduce until the sauce coats the back of a spoon. Strain through a fine-mesh sieve, return to very low heat, and whisk in the remaining butter until glossy. Adjust seasoning with salt without letting the sauce boil.
- Rest the Wellington on a wire rack for 12 to 15 minutes before carving. This rest finishes the cooking, redistributes the juices, and keeps the crust crisp.
- Carve into thick slices using a sharp serrated knife, cutting gently without crushing the pastry. Serve immediately on warmed plates, spooning the Madeira sauce around the slices rather than over the crust. Finish the meat with a pinch of flaky sea salt.
Nutrition
Per serving
- Energy
- 728 kcal
- Protein
- 33.79 g
- Carbohydrate
- 40.45 g
- Fat
- 46.77 g
- Fibre
- 3.55 g
- Calcium
- 35.81 mg
- Iron
- 1.89 mg
- Magnesium
- 30.46 mg
