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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


  • 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


  • 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 - Cook’n With Class Experiences

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 the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

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