Beef Wellington

Tenderloin filled with foie gras
Course Main course meat
Cuisine Frans
Servings 10 pax.

Ingredients
  

Duxelle

  • 1 Eieren
  • 2 Shallot
  • 2 tbsp Olijfolie
  • 500 g Paddestoelen
  • 2 tbsp Kruiden green herbs
  • 250 g Foie gras Raw, duck liver or chicken liver mousse is also possible

Tenderloin

  • 1,5 kg Ossenhaas
  • 10 pieces Bladerdeeg 40cm x 40cm

Instructions
 

Duxelle

  • Bake the shallots for a short while in the olive oil until they are soft, but are not changed in color.
  • Add finely chopped mushrooms, with, if possible, some thyme and white wine. Allow to cook for a short time. Turn the heat to a high level and allow the juices to come together. Add butter if the mixture becomes too dry, but not done yet.
  • Remove the pan from the stove when the mixture is dry and add fresh herbs like parsely. Season with salt and pepper.
  • Pour the duxelle in a stainless steel strainer or wrap in a cloth and allow to drain for a couple of hours or overnight.

Tenderloin

  • In the center of the tenderloin, make an opening with a knife along the length.
  • Cut the foie gras in pieces (approx. 3cm x 3cm) and season with salt and pepper.
  • Stuff the opening of the tenderloin with foie gras. Make sure to divide it along the entire hole.
  • Bind the tenderloin and bake with plenty of butter. Allow to cool.

Finishing touches

  • Roll the puff pastry out to make a large piece, approximately twice as big as the tenderloin.
  • Brush the meat with the duxelle and bind it with puff pastry. Make a small chimney in the puff pastry so that any moisture can escape.
  • Sprinkle a baking plate with bread crumbs. Bake in the oven at 190°C for 22 minutes.
Tried this recipe?Let us know how it was!
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