Valentine’s Day Beef Wellington Recipe for Two
Beef · Let’s Eat the World · Main Course · Provencal Recipes · TasteWant 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. The recipe below comes from Chef Eric Fraudeau of Let’s Eat The World – Culinary Experiences for Travel Lovers, which 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.

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.
Equipment
Ingredients
- 1200 g beef tenderloin
- 2 shallots chopped
- 400 g White mushrooms
- 100 g foie gras optional
- 400 g 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.
Tried this recipe?Let us know how it was!
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