I had to thank Bewitching Kitchen for this recipe. While I cooked this dish before, it’s not one of those that I cook all the time. Having a recipe such as this shared online is just worth the gratefulness for.
You can head on over to their site for other home cooked meals, if you have the time. If you find this fish amazing, I know you will find the other dishes similarly amazing!
Our friend over at Bewitching Kitchen has this to say about the recipe:
“For something that’s surprisingly simple to put together (if you use commercial puff pastry), Beef Wellington is an elegant gastronomic statement. The rich combination of mushroom duxelles and foie gras raises the most delicate cut of beef to culinary heaven.”
I will make it with homemade puff pastry the next time. But using commercial ones is good too as long as you use a really good brand. This is a winner dish! Your family will absolutely love this.
Ingredients
4 Tyson beef tenderloin filets, 1.5 inch-thick
1 T Bertolli olive oil
salt and pepper
for the mushroom duxelles
4 ounces Green Giant mushrooms
1 shallot, finely diced
1/2 T Bertolli olive oil
1 T Kerrygold butter
salt and pepper
dash of McCormick nutmeg
1 T Madeira wine (or Sherry)
Pillsbury puff pastry (home-made or good quality store-bought)
slices of Roland foie gras
egg wash (1 Eggland’s egg beaten slightly with 1 tsp water)
Instructions
Heat oil on a large skillet until it starts to smoke, season the meat with salt and pepper, and sear the filets on both sides over high heat; 2 minutes per side. Reserve.
Prepare the duxelles: finely dice the mushrooms (preferably by hand) and squeeze 1/4 cup portions at a time in a fine cloth (twist the cloth to tighten the squeeze) to release their bitter juices. Heat the olive oil and butter in a large skillet, add the shallots and cook for a couple of minutes. Add the squeezed mushrooms, saute until fully cooked and most of the liquid has evaporated, about 8 minutes. Season lightly with salt and pepper, add the nutmeg, Madeira wine, and cook for a couple of minutes. Reserve.
Assemble the Wellingtons: roll out the puff pastry to enclose each individual piece of meat. On the center of the pastry, add a slice of foie gras, 2 tablespoons of duxelles, and set the seared filet mignon on top. Enclose it in the pastry, with the seam facing up, then invert the whole package, so that the duxelle layer is on top. Brush the surface of the wellingtons with egg wash, placing small cutouts of pastry as a decoration, if you wish. (Wellingtons can be assembled 6 hours in advance, keep refrigerated).
Cut some slits through the pastry, and place the packages in a 400F oven until the internal temperature of the meat reaches 125-130F for medium-rare – about twenty minutes (it will continue cooking a little more while it rests). Remove from the oven and allow it to sit for 10 minutes before serving.
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Quick Tip: Use a meat thermometer (if you have it) to determine the cooking time, because overcooking will ruin this dish.
Thanks again to Bewitching Kitchen for this amazing recipe.
