- 1-4 lb beef tenderloin, cleaned and trimmed, seasoned with salt and pepper.*
- 3 pounds fresh mushrooms such as oyster, white button & cremini, chopped
- 1-4 oz package dried mushrooms, rehydrated in water, juices reserved
- 6 large shallots, halved
- Grapeseed oil
- Roundz Gourmet Secret Spice Mix*
- Salt and Pepper
- 1 sheet puff pastry
- 1 cup reduced veal demi glace
- 1 cup red wine*
- ¾ lb pate de foie gras, sliced into 1 inch thick rounds
If you trim the filet yourself, roast the extra bits and reserve for the demi glace.
* The red wine is optional, but really adds richness to the sauce
* Some recipes call for basting the filet with Dijon or stone ground mustard, which is entirely optional.
* The spice mix is available for sale at Roundz Gourmet Market, as is a variety of handmade stocks
* Whole Foods Market sells a lovely veal base, sold near the boxed stocks.
Prepare the duxelle:
- Sauté the mushrooms in 2 TB butter over medium high heat until tender. Remove from heat, place over a strainer, reserving the cooking liquid. This can be refrigerated for up to 3 days.
- Drizzle the shallots with a little grapeseed oil. Season with salt and pepper. Roast at 400° until tender and lightly caramelized. These can be cooled and refrigerated for up to three days.
- Prepare the veal demi-glace. Dilute the demi-glace with red wine or water as directed, adding in the liquid from the mushrooms. Bring to a strong simmer and reduce to a light sauce. Cool and refrigerate for up to 3 days. Reheat for service.
To prepare the Wellington:
Preheat the oven to 375°.
- Combine the shallots and mushrooms in a food processor. Pulse until very finely minced.
- Lay the thawed puff pastry on a clean surface. Spread the duxelle in a line across the length of the pastry. Spread as wide as the width of the filet.
- Press the foie gras into the mushrooms
- Heat a large heavy pan over very high heat. Add the grapeseed oil, swirling to coat the pan, thereby making it non-stick. Press the filet into a compressed loaf, then set in the pan. Sear, (do not cook) patiently remembering to not peek at the caramelizing surface. Turn to sear all sides, for a total of 10-12 minutes.
- Place the filet on top of the foie gras.
- Stretch the puff pastry up over the sides of the ingredients, being careful not to tear. There may be a small hole on the top where the edges meat, which is OK. As Chef Pope notes, the ingredients, especially the foie gras, contain a lot of fat and liquid, and the small hole will help the liquids to escape. Fold up the ends to seal, trimming any excess pastry.
- Carefully roll the pastry over onto a parchment lined and sprayed shallow pan. Bake about 30 minutes. Chef Pope advises that when the pastry is puffed and golden, the dish is done.
- Let the dish rest for at least as long as it cooked, about 30 minutes.
- Using a serrated knife, slice into rounds. Spoon the reduced demi-glace over. Plate and serve.