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
Beef tenderloin seared, then smothered with mushrooms and foie gras and finally wrapped in a little parcel of puffed pastry and baked to perfection.
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
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!
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Posts
No Comment