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Beef Wellington With Foie Gras

Beef wellington with foie gras

Beef Wellington with Foie Gras is a culinary masterpiece that embodies the epitome of indulgence and elegance. I first experienced the luxurious flavors of this iconic dish during a special occasion dinner many years ago, and it left an indelible mark on my palate. From that moment on, I became captivated by its exquisite combination of tender beef, rich foie gras, and buttery puff pastry.

Originating in England, Beef Wellington is believed to have been named after the Duke of Wellington, although its exact origins are shrouded in mystery. It gained widespread popularity in the 20th century as a quintessential dish for grand dinners and celebrations. The addition of foie gras elevates this classic recipe to new heights of decadence, adding a luxurious richness that perfectly complements the savory beef.

Ingredients For Beef Wellington With Foie Gras

Beef Tenderloin

If beef tenderloin is not available or you prefer a different cut, you can use sirloin or ribeye steak, although the texture and cooking time may vary.

Foie Gras

Foie gras adds a luxurious and indulgent element to Beef Wellington, providing a rich and creamy flavor profile. As an alternative, consider using pâté de foie gras or a mushroom duxelles mixture for a vegetarian option.

Puff Pastry

While store-bought puff pastry is convenient, you can also make your own homemade puff pastry for a more personalized touch.

Olive Oil and Sherry Vinegar

Olive oil is used for searing the beef tenderloin, while sherry vinegar adds acidity and depth to the gastrique sauce.

You can use other cooking oils such as vegetable oil or butter for searing the beef. Additionally, if sherry vinegar is unavailable, red wine vinegar or balsamic vinegar can be used as substitutes.

Egg Yolk

Egg yolk is brushed onto the puff pastry before baking to create a shiny, golden finish. If you prefer to avoid eggs, you can brush the puff pastry with a mixture of milk or cream for a similar effect.

Variations and Customizations

Mushroom Duxelles

  • For a vegetarian twist on Beef Wellington, replace the foie gras with a savory mushroom duxelles mixture made from finely chopped mushrooms, shallots, garlic, and herbs.


  • Substitute the foie gras with thinly sliced prosciutto, wrapping it around the beef tenderloin before encasing it in puff pastry. The saltiness of the prosciutto adds depth of flavor to the dish.

Red Wine Reduction Sauce

  • Instead of the gastrique sauce, serve Beef Wellington with a rich and velvety red wine reduction sauce made from shallots, garlic, beef stock, and red wine. Simmered until thickened, this sauce complements the beef beautifully.

How To Make

Begin by patting the beef tenderloin dry with paper towels to remove any excess moisture. Season the beef generously with salt on all sides. In a hot frying pan, heat olive oil over high heat until shimmering. Carefully place the seasoned beef tenderloin in the pan and sear it until evenly browned on all sides. This process locks in the juices.

Roll out the puff pastry on a floured surface to create a rectangle approximately 3-4 mm thick. Arrange slices of foie gras in the center of the puff pastry, followed by the seared beef tenderloin. Carefully wrap the puff pastry around the beef and foie gras, ensuring a tight seal to prevent any filling from escaping during baking.

In a small bowl, whisk together the egg yolks and water to create an egg wash. Gently brush the surface of the puff pastry with the egg wash, which helps to achieve a beautiful golden color when baked.

Place the assembled Beef Wellington on a baking sheet lined with parchment paper, seam side down. Bake in a preheated oven at 220°C for approximately 25 minutes, or until the puff pastry is golden brown and crispy.

While the Beef Wellington is baking, prepare the gastrique sauce. In a small saucepan, caramelize the sugar over medium heat until it turns a deep amber color. Carefully add the sherry vinegar to the caramelized sugar, stirring until the sugar has dissolved and the mixture thickens slightly. Deglaze the frying pan used to sear the beef with the reserved juices, scraping up any browned bits, and strain the liquid through a fine sieve. Pour the strained liquid into the saucepan with the gastrique sauce, warming the mixture until heated through. Adjust the seasoning if necessary.

Allow the Beef Wellington to rest for 15 minutes before slicing into thick portions. Serve the sliced Beef Wellington drizzled with the warm gastrique sauce, and revel in the culinary triumph you’ve created.

Beef wellington with foie gras

Beef Wellington With Foie Gras

Beef Wellington with Foie Gras is a luxurious and indulgent dish that is ideal for special occasions or impressing your guests with a gourmet meal. This traditional French dish consists of a foie gras-coated beef fillet wrapped in puff pastry and baked until golden brown.
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Course: Main Food Recipes, Meat Recipes, Pastry Recipes
Cuisine: British
Keyword: Beef Wellington, Foe gras
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 3 servings
Calories: 270kcal


  • 660 g Puff pastry
  • 1.5 kg Beef tenderloin
  • 250 g Foie gras
  • 40 ml Olive oil
  • 20 ml Sherry vinegar
  • 60 g Sugar
  • 2 Egg yolks
  • 2 teaspoons Water
  • Salt to taste


  • Dry the meat. Salt beef tenderloin. In a frying pan over high heat, heat olive oil and brown the meat on all sides well. Put away for cooling. Keep the pan with sticky juice to prepare the sauce.
  • Preheat the oven to 240 degrees with the grill at the bottom. Cover a baking pan with baking paper. Cut the puff pastry so that a large piece is 500 grams and a small piece is 150 grams. Roll out a large piece with a rolling pin to make a rectangle 3-4 mm thick, large enough to wrap the tenderloin in it.
  • In the middle of the pastry put slices of foie gras. Put on foie gras tenderloin without dressing. Pinch the dough so that the meat is wrapped in it (there should be no access to air).
  • Brush the dough with yolks that mixed with water. Put the beef in the dough on the baking sheet with the seam down and put in the refrigerator.
  • Roll out a rectangle 3-4 mm thick and with a length of dough from the second piece of dough. Cut into strips 1-1.5 cm wide. Remove the beef in the dough from the refrigerator and grease again with the yolk. Spread on it strips of puff pastry to make a wire rack. Grease with the yolk. Put in the oven and bake for 25 minutes at a temperature of 220 degrees. Remove from oven and let stand for 15 minutes before serving.
  • To prepare a gastrique sauce, put sugar in a small pan and caramelize it without adding water. Pour vinegar. Sugar crystallizes. Put on medium heat until sugar melts. Remove from fire. Drain the fat from the pan on which the beef was fried, and heat it over very high heat. Scrape the sticky juice from the bottom of the pan and strain this liquid through a frequent sieve. Pour this liquid into a pan with the gastric sauce, warm and mix.
  • Cut the beef into thick slices and pour over the sauce.


Calories: 270kcal

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