Eat like Don Draper! In this rich and decadent recipe, beef tenderloin is coated with pâté de foie gras and duxelles then wrapped in puff pastry and baked. Each bite exudes luxurious taste.
Beef Wellington is often prepared as a whole roast, but at Straub’s we prefer the individualized servings. These separately wrapped fillets are beautiful to display on a plate with a side salad and sautéed vegetables. Furthermore, you avoid the risks of destroying the puff pastry. With a totally wrapped roast, the duxelles may cause the bottom crust to become soggy and they can be difficult to cut in a manner that’s aesthetically pleasing. Don’t have time to cook? Just give our chefs 48 hrs notice and they can create this dish for you! Contact chef Fred Youngblood for pricing and minimum order information: 314.725.2121 ext.19
Makes 4 servings
- 2 Tbsp. unsalted butter
- 1 ½ lbs. medium mushrooms, finely chopped
- 1 oz. peeled, minced garlic
- 1 oz. peeled, minced shallots
- 4 sprigs fresh thyme, chopped
- 1 sprig fresh rosemary, chopped
- 2 ½ oz. white wine
- kosher salt & ground black pepper to season
- 4 – 8 oz. fillets of beef tenderloin
- 4 oz. pâté de foie gras (optional)
- 4 sheets of Puff Pastry
- 1 large egg
- 1 oz. water
- Begin preparing the duxelles by melting the butter in a sauce pan on medium heat.
- Finely chop the mushrooms in a food processor or with a sharp knife. Mince the peeled garlic & shallots and chop the herbs.
- Add ingredients from step 2 to the melted butter. Let reduce by half on medium heat. Be cautious of any splattering from the mushrooms releasing their water.
- Add the white wine and just enough kosher salt and ground black pepper to taste. Allow this to reduce until it forms a dry paste. The total process of creating the duxelles should take no longer than 15 minutes.
- Allow duxelles to cool in the refrigerator while you prepare the fillets.
- Preheat your oven to 400ºF
- Heat vegetable or olive oil in a thicker stainless steel* pan on medium heat. Allow oil to become hot before adding the fillets to the pan. Sear fillets for 2 minutes on each side for a medium finish.**
*Make sure you use a heftier pan that isn’t “non-stick.” Non-stick pans will work, but won’t sear meats as well as traditional pans.
**To adjust for a more rare or more cooked piece of meat, change the length of time in which you spend searing the fillets. Adjusting oven time will cause the pastry crust to under-/overcook.
- Set fillets aside to cool for a few minutes.
- Roll puff pastry sheets on a lightly floured surface. Apply approximately 3 oz. of the duxelles mixture towards the center of each sheet. If desired, add a thin layer (approx. 1 oz. each) of pâté de foie gras.
- Place a fillet in the center of each topped puff pastry sheet and wrap the ends so that the meat is completely covered. You may use a fork to press the dough until it is firmly sealed.
- Flip the beef wellingtons so the stuffed side faces upwards.
- Create an egg wash by beating a large egg with an ounce of water and lightly brush it across the tops of the pastry crusts.
- Place the beef wellingtons on a baking sheet and place in your preheated oven for 15-18 minutes until the crust turns light brown.
- Remove from oven and enjoy!
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