Beef Wellington (Filet de Boeuf Wellington)


JWU College of Culinary Arts

10 servings

Serving Size
6 ounces (170 grams)

Recipe ID

US standard
Beef tenderloin
3 pounds
1.3 kilogram
To taste
To taste
Black pepper, freshly ground
To taste
To taste
Vegetable oil
2 ounces
60 milliliters
Puff pastry
2 pounds
905 grams
Eggs, beaten, for egg wash
2 each
2 each
Heavy cream
For the Mushroom Duxelle:
Butter, clarified
4 ounces
120 milliliters
Shallots, peeled, minced
10 ounces
340 grams
Onions, peeled, diced brunoise
10 ounces
340 grams
Mushrooms, cleaned, minced
2 ½ pounds
1.13 kilograms
Foie gras, fresh, minced
8 ounces
284 grams
  1. Gather all the ingredients and equipment.
  2. Preheat the oven to 425°F (204°C).
  3. Clean and trim the beef. Truss if necessary.
  4. Season the beef. In a large skillet, heat the oil, and sear the meat on all sides. Chill the meat.
  5. In a sauté pan, melt the butter and sauté the shallots and onions. Add the mushrooms. Cook until they release their juices. Season to taste. Cook until the mixture is reduced to a fine, dry paste. Spread on a pan to cool.
  6. Roll out the pastry to ¼-inch (0.63-centimeter) thickness.
  7. Mix duxelles with the goose liver, and season, if necessary.
  8. Remove the string from the meat. Cover the entire tenderloin with the goose liver and mushroom duxelles mixture.
  9. Place the meat on the dough, fold the pastry around the meat, and seal with egg wash. Place on a lightly oiled sheet pan
  10. Brush the surface with egg wash, and decorate with strips of dough.
  11. Pierce the dough on top to let steam escape. Bake in 425°F (204°C) oven for 10 minutes. Reduce oven temperature to 300°F (149°C.) For medium rare, finish to internal temperature of 120°F (49°C.)
  12. Remove, and allow to rest 10 minutes before slicing.
  13. To serve, ladle Madeira or Périgourdine sauce onto a preheated plate. Slice the beef at least ¾-inch (1.9-centimeters) thick, and place a slice on top of the sauce.