Beef Cook'n with Class Main Course Provencal Recipes Taste: Food & Drink

Valentine’s Day Beef Wellington

Name: Beef Wellington
Prep time: 15 min
Cook time: 35 min
Yield: 2 people
Ingredients: 1200 gr. / 42.3 oz. Beef tenderloin; 2 Shallots (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

Cookn with Class Uzes — February 8, 2017

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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

Beef tenderloin seared, then smothered with mushrooms and foie gras and finally wrapped in a little parcel of puffed pastry and baked to perfection.

CourseMain Dish
CuisineEnglish

Servings	Prep Time
2 people	15 minutes

Cook Time	Passive Time
35-45 minutes	20 minutes

Servings	Prep Time
2 people	15 minutes

Cook Time	Passive Time
35-45 minutes	20 minutes

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.

CourseMain Dish
CuisineEnglish

Servings	Prep Time
2 people	15 minutes

Cook Time	Passive Time
35-45 minutes	20 minutes

Servings	Prep Time
2 people	15 minutes

Cook Time	Passive Time
35-45 minutes	20 minutes

Ingredients

1200 gr. / 42.3 oz. Beef tenderloin
2 Shallots 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

Servings: people

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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Tags:Beef Wellington,Foie Gras

Cookn with Class Uzes

Cook’n With Class has been in operation since 2007 in Paris offering French Cooking Classes (in English), to visiting tourists and locals interested in learning about this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/ 7 night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.