Ingredients
1 center-cut beef tenderloin (about 2 lbs), trimmed of silverskin and fat
Kosher salt and freshly ground black pepper
2 ½ tbsp vegetable or canola oil
2 tbsp prepared horseradish
1 tbsp Dijon or spicy brown mustard
1 lb mixed mushrooms (button, cremini, shiitake, etc.), cleaned and chopped
4 tbsp unsalted butter
2 medium shallots, finely diced
2 tsp fresh thyme leaves, minced
½ cup Cognac, bourbon, or other barrel-aged spirit
½ cup heavy cream
2 tsp soy sauce
4 oz fresh foie gras, sliced and seared (or foie gras pâté)
1 sheet phyllo dough
¼ lb prosciutto, thinly sliced
Flour, for dusting
14 oz puff pastry, thawed if frozen
1 egg, beaten (for egg wash)
Coarse sea salt (such as Maldon or fleur de sel)
Fresh chives, finely chopped, for garnish
Instructions
-
Sear the Beef:
Tie beef with kitchen twine at 1-inch intervals. Season with salt and pepper. Heat 2 tbsp oil in a skillet until smoking, then sear beef on all sides (about 10 minutes total). Cool slightly, remove twine, and brush with the horseradish-mustard mixture. Chill uncovered in the fridge. -
Make the Duxelles:
Finely chop mushrooms in a food processor. Sauté in butter over medium-high heat until moisture evaporates and mushrooms begin to brown. Add shallots and thyme, cook until soft. Deglaze with Cognac, then add cream and soy sauce. Cook until thick. Season, cool, and refrigerate. -
Sear the Foie Gras:
Heat remaining oil in a skillet. Sear foie gras slices for 30 seconds per side. Drain on paper towels. Add rendered fat to mushroom mixture for extra flavor. Chill foie gras and duxelles. -
Assemble the Filling:
Lay plastic wrap on a board, then layer phyllo, prosciutto, and mushroom duxelles. Place chilled beef on the bottom edge, top with foie gras slices, and roll tightly using the wrap. Twist ends and refrigerate for at least 30 minutes. -
Wrap in Puff Pastry:
Roll out puff pastry on a floured surface. Brush with egg wash. Place beef roll along the bottom edge, seam side down, and wrap completely. Fold ends, trim excess, and brush entire surface with egg wash. Score lightly and sprinkle with sea salt. Chill again for 30 minutes. -
Bake:
Preheat oven to 425°F (218°C). Place Wellington on a foil-lined sheet and bake 35–45 minutes, until golden and internal temperature reaches 110°F (rare) or 120°F (medium-rare). -
Rest & Serve:
Let rest 10 minutes before slicing. Garnish with fresh chives and flaky salt. Serve immediately.
Notes
- For best results, use high-quality butter puff pastry such as Dufour.
- If using foie gras pâté, skip the searing step and simply spread it over the beef.
- You can assemble the Wellington up to 24 hours ahead, then bake before serving.
- Prep Time: 40 min
- Cook Time: 3 hrs