Beef Wellington with Foie Gras

By Beleaev Family | International Caviar & Gourmet Company, Head Office London | beleaev.com

Beef Wellington is the British luxury main that's been on every restaurant menu since the 1960s. The proper version uses prime fillet, mushroom duxelles, prosciutto, foie gras, and puff pastry. 

The Ingredients

Serves 6

For the beef:

  • 800g centre-cut fillet of beef (one piece, even thickness)
  • 2 tbsp Dijon mustard
  • 1 tbsp neutral oil
  • Sea salt and black pepper

For mushroom duxelles:

  • 500g chestnut mushrooms, finely chopped
  • 30g unsalted butter
  • 2 shallots, finely diced
  • 1 tbsp fresh thyme leaves
  • 50ml dry sherry
  • Sea salt and white pepper

For foie gras layer:

For wrapping:

  • 8 slices prosciutto
  • 500g all-butter puff pastry
  • 1 large egg, beaten
  • 1 tbsp poppy seeds, optional

The Method

Step 1: Sear the Fillet

Tie the fillet with butcher's string at 3cm intervals to keep its shape. Salt and pepper generously. Heat oil in a heavy pan until smoking. Sear the fillet on all sides, around 60 seconds per side, until deep golden. Cool on a plate.

Step 2: Make the Duxelles

Cook the mushrooms in butter with shallots and thyme over medium heat for 12 minutes until all moisture evaporates. Add sherry and reduce to nothing. Season. Cool completely.

Step 3: Build the Layers

Lay cling film on a board. Arrange prosciutto slices overlapping. Spread cooled duxelles evenly across the prosciutto. Place foie gras slices in a strip down the centre.

Step 4: Wrap

Untie the fillet. Brush with Dijon mustard. Place on top of the foie gras. Use the cling film to roll the prosciutto and duxelles tightly around the fillet. Twist the cling film ends. Refrigerate 30 minutes to set.

Step 5: Wrap in Pastry

Roll puff pastry to a rectangle large enough to fully enclose the beef. Unwrap the cling film. Place the beef bundle on the pastry. Wrap, tucking ends underneath. Trim excess pastry.

Step 6: Decorate and Chill

Brush with beaten egg. Score the surface lightly in a diamond pattern. Sprinkle poppy seeds if using. Refrigerate 30 minutes.

Step 7: Bake

Preheat oven to 220C. Bake for 25-30 minutes until pastry is deep golden and internal temperature reaches 50C for medium-rare.

Step 8: Rest and Slice

Lift onto a warm board. Rest 10 minutes. Slice into 2.5cm-thick portions with a sharp serrated knife. Serve immediately with red wine sauce or jus.

Tips

Sear hard, cool completely. Hot beef inside the pastry steams the pastry. Cool the beef completely before wrapping.

Dry the duxelles. Wet duxelles makes wet pastry. Cook until completely dry.

Refrigerate before baking. Cold pastry crisps better.

Internal temperature is key. 50C for medium-rare. Use a probe thermometer.

Variations and Pairings

With truffle: Add 8g of finely grated black truffle to the duxelles.

With caviar: Serve a small spoon of Royal Oscietra alongside each slice as an amuse.

Without foie: The classic Beef Wellington version skips the foie. Same dish, less rich.

Wine pairing: A vintage Bordeaux or Brunello di Montalcino.

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Frequently Asked Questions

Why centre-cut fillet?

Even thickness for even cooking. Tail-cut and head-cut fillets are uneven and produce inconsistent doneness.

Can I make in advance?

You can prepare the Wellington up to the puff pastry stage up to 24 hours in advance. Keep it covered and refrigerated.

When ready to serve, bake it straight from the fridge and simply add about 5 extra minutes to the baking time to ensure it cooks through evenly.

How long should I rest?

10 minutes minimum. The juices need to redistribute and the temperature needs to even out.

What sauce to serve alongside?

A red wine reduction (jus). Reduce 200ml red wine with 200ml beef stock and a finely diced shallot for 8 minutes. Whisk in 30g cold butter at the end.

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Beef Wellington with foie gras is the showstopper main that defines a proper occasion at home. Discover Beleaev's gourmet food collection at beleaev.com.

Beleaev is an international caviar and gourmet food company with fulfilment hubs across the UK, Europe, the UAE, and the United States. We are committed to sourcing responsibly farmed, sustainable products and delivering them to customers within 24 to 48 hours, ensuring exceptional freshness and quality.

 

 

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