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Valentine’s Day Beef Wellington

Want to make the big romantic gesture over dinner? Let this easy yet exquisite looking meal do it for you. Beef Wellington is a classic, although it takes a bit of effort no one will be disappointed.

Beef Wellington @cooknwithclass

Beef Wellington

Beef tenderloin seared, then smothered with mushrooms and foie gras and finally wrapped in a little parcel of puffed pastry and baked to perfection.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine English
Servings 2 people

Ingredients
  

  • 1200 gr. / 42.3 oz. beef tenderloin
  • 2 shallot(s) chopped
  • 400 gr. / 14.1 oz. White mushrooms
  • 100 gr. / 3.5 oz. foie gras optional
  • 400 gr. / 14.1 oz. puff pastry ready to go, thick if possible
  • salt and pepper

Instructions
 

  • At least a few hours before serving the beef:
  • You need to season the beef, sear it on each side in a very hot pan with oil for 2-3 minutes on each side.
  • Remove and let cool down completely on a cooling rack.
  • Clean the mushrooms and chop them in small dice along with the shallots.
  • In a hot pan with no oil or butter, cook the mushrooms and shallots until all the water evaporates, remove and let cool down.
  • Cut a nice square shaped sheet of puff pastry to 40 x 30 cm (1 cm or 1/2 inch thick).
  • Place the beef on top, in the middle.
  • Cover the beef with the mushroom purée and add a few pieces of foie gras and "close" the Wellington with the puff pastry.
  • Brush with egg wash, and let rest in the fridge for at least one hour.
  • Bake in an oven at 200ºC (450ºF) for 35 minutes for medium-rare.
  • Let rest for about 20 minutes before slicing and serving.
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Let’s Eat the World

Let’s Eat The World - Culinary Experiences for Travel Lovers

Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.

In 2020, recognizing the desire for more diverse culinary experiences, Yetunde launched the new brand, Let’s Eat The World - Culinary Experiences for Travel Lovers. This rebranding marks an exciting evolution from a local cooking school to a global culinary adventure brand. Under Yetunde's leadership, Let’s Eat The World now offers a range of experiences, including vacation tours, masterclass workshops, and innovative private online cooking classes that bring the flavors of French, Mediterranean, and Spanish cuisine directly into your home.

Chef Eric Fraudeau serves as the head chef for our Uzès location and acts as the culinary advisor for all of our tours, ensuring that each culinary experience is rooted in authenticity and excellence.

Join us for unforgettable food and wine adventures, whether it's in Uzès, Paris, Seville, Spain, Parma, Italy, or Tbilisi, Georgia, with even more exciting destinations on the horizon. For those who prefer the comfort of their own kitchen, our online cooking classes are the perfect way to experience the flavors of travel from home.

Discover the world through food with Let's Eat The World, and follow us on social media for updates and a behind-the-scenes look at our culinary journeys!

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