Beef Wellington With Foie Gras Recipe
Beef Wellington with Foie Gras is a luxurious and indulgent dish that is perfect for special occasions or for those times when you want to impress your guests with a gourmet meal. This classic French dish consists of a beef fillet that is coated in foie gras and wrapped in puff pastry, and then baked until golden brown.To make Beef Wellington with Foie Gras, you'll need a few key ingredients, including beef fillet, foie gras, puff pastry, and a variety of herbs and seasonings. The dish can take some time to prepare, but the end result is well worth the effort.First, the beef fillet is seared on all sides to create a caramelized crust. Then, the foie gras is spread over the fillet, adding a rich and decadent flavor to the dish. The fillet is then wrapped in puff pastry, which is carefully folded and crimped around the edges to create a seal. The Wellington is then baked in the oven until the pastry is golden brown and the beef is cooked to perfection.One of the great things about Beef Wellington with Foie Gras is its versatility. You can customize the recipe to suit your tastes by adding different herbs and seasonings to the dish. For example, you could add garlic, rosemary, or thyme to the filling for added flavor and aroma.Another great thing about Beef Wellington with Foie Gras is that it is a show-stopping dish that is sure to impress your guests. Whether you're hosting a formal dinner party or a casual get-together, this dish is sure to be a hit.However, it's important to note that Foie Gras is a controversial ingredient due to the ethical concerns surrounding its production. As such, you may want to consider using a foie gras alternative or omitting it altogether from the recipe.
- Puff pastry 660 g
- Beef tenderloin 1.5 kg
- Foie gras 250 g
- Olive oil 40 ml
- Sherry vinegar 20 ml
- Sugar 60 g
- Egg yolk 2 pieces
- Water 2 teaspoons
- 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.
I will definitely be adding this to my meal rotation.