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INGREDIENTS

1 tb Water
1 Egg ; beaten with
2 pieces Frozen puff pastry
2 tb Shallots ; minced
1/2 c Chopped parsley
1 tb mushrooms ; Finely-chopped
5 tb olive oil
2 ts Garlic ; chopped
1 c Port wine syrup
3/4 c Red wine
4 lb Beef tenderloin ; trimmed
1 c onions ; Minced
4 c Assorted exotic mushrooms
1/2 lb Foie Gras ; sliced 1-oz

Servings

INSTRUCTIONS

Preheat the oven to 350 degrees. Season the tenderloin with salt and pepper. In a large saute pan, heat 3 tablespoons of olive oil. When the oil is hot, sear the tenderloin for 2 to 3 minutes on all sides. Remove from the pan and cool. In a saute pan, heat the remaining olive oil. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the shallots and saute for 1 minute. In a mini food processor, add the mushrooms in batches and pulse the mushrooms a few times to finely chop the mushrooms. Add the mushrooms to the onions and saute for 2 minutes. Add the red wine and bring the liquid up to a simmer. Cook for about 3 to 4 minutes or until most of the liquid has dissipated and the mixture is dry. Remove from the heat and stir in the parsley. Re-season the duxelle if necessary. Cool the duxelle completely. Season the Foie Gras slices with salt and pepper. In a hot saute pan, sear the Foie Gras for 30 seconds on each side. Remove the Foie Gras from the pan and drain on a paper-lined plate. Place Foie Gras on a clean plate and add the port wine syrup. Set aside. To assemble; place the two sheets of puff pastry together, vertically, sealing the ends and forming one big piece of pastry. Lay the seared tenderloin in the center of the puff pastry. Smear the duxelle over the top of the tenderloin. Lay the seared Foie Gras directly on top of the duxelle. Wrap the tenderloin in the puff pastry, tucking the sides in completely. Brush the entire tenderloin with the egg wash and place on a baking sheet. Bake the tenderloin for about 30 to 35 minutes for medium-rare, or until the pastry is golden-brown. Remove the tenderloin from the oven and allow to rest for 5 minutes before serving. Serve the Wellington with a drizzle of the port wine sauce and sprinkle with sauteed mushrooms. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EM-1A32 broadcast 03-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Recipe by: Emeril Lagasse Posted to MC-Recipe Digest by "M. Hicks" on Feb 2, 1998

NOTES

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Beef Wellington

1 tb Water 
1  Egg beaten with
2 pieces Frozen puff pastry 
2 tb Shallots minced
1/2 c Chopped parsley 
1 tb mushrooms Finely-chopped
5 tb olive oil 
2 ts Garlic chopped
1 c Port wine syrup 
3/4 c Red wine 
4 lb Beef tenderloin trimmed
1 c onions Minced
4 c Assorted exotic mushrooms 
1/2 lb Foie Gras sliced 1-oz

Preheat the oven to 350 degrees. Season the tenderloin with salt and  pepper. In a large saute pan, heat 3 tablespoons of olive oil. When the oil  is hot, sear the tenderloin for 2 to 3 minutes on all sides. Remove from  the pan and cool. In a saute pan, heat the remaining olive oil. Add the  onions and saute for 2 minutes. Season with salt and pepper. Add the  shallots and saute for 1 minute. In a mini food processor, add the  mushrooms in batches and pulse the mushrooms a few times to finely chop the  mushrooms. Add the mushrooms to the onions and saute for 2 minutes. Add the  red wine and bring the liquid up to a simmer. Cook for about 3 to 4 minutes  or until most of the liquid has dissipated and the mixture is dry. Remove  from the heat and stir in the parsley. Re-season the duxelle if necessary.  Cool the duxelle completely. Season the Foie Gras slices with salt and  pepper. In a hot saute pan, sear the Foie Gras for 30 seconds on each side.  Remove the Foie Gras from the pan and drain on a paper-lined plate. Place  Foie Gras on a clean plate and add the port wine syrup. Set aside. To  assemble; place the two sheets of puff pastry together, vertically, sealing  the ends and forming one big piece of pastry. Lay the seared tenderloin in  the center of the puff pastry. Smear the duxelle over the top of the  tenderloin. Lay the seared Foie Gras directly on top of the duxelle. Wrap  the tenderloin in the puff pastry, tucking the sides in completely. Brush  the entire tenderloin with the egg wash and place on a baking sheet. Bake  the tenderloin for about 30 to 35 minutes for medium-rare, or until the  pastry is golden-brown. Remove the tenderloin from the oven and allow to  rest for 5 minutes before serving. Serve the Wellington with a drizzle of  the port wine sauce and sprinkle with sauteed mushrooms. This recipe yields        8    servings.    Recipe Source: EMERIL LIVE with Emeril Lagasse >From the TV FOOD NETWORK -  (Show # EM-1A32 broadcast 03-18-1997) Downloaded from their Web-Site -  http://www.foodtv.com    Recipe by: Emeril Lagasse    Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 2,  1998

Add Photo See 2 more photos

Beef tenderloin, trimmed with silver skin removed and lightly seasoned, prior to pan-searing.
sgrishka

Finished duxelle (sauteed onions, shallots, garlic and mushrooms, braised in red wine).
sgrishka

Seared tenderloin, set on puffed pastry and covered with the duxelle.
sgrishka

Prepared tenderloin, covered with duxelle and foie gras, then wrapped in puff pastry prior to baking.
sgrishka

Baked Beef Wellington resting before slicing and serving.
sgrishka

Slicing rested Beef Wellington.
sgrishka

Nutrition

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Serving Size: 1 Serving (461g)
Recipe Makes: 8

Calories: 859
Calories from Fat: 545 (63%)

Amt Per Serving		% DV

	Total Fat 60.6g	81 %
	Saturated Fat 22.3g	111 %
	Monounsaturated Fat 29g
	Polyunsanturated Fat 2.7g
Cholesterol 218.6mg		67 %
Sodium 358.4mg		12 %
Potassium 1367.5mg		36 %
Total Carbohydrate 15.1g		4 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 13.8g
Protein 52.6g		75 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 859

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REVIEWS

Levi_Daulton

Im vegetarian

christianlcrowder

It was fun to make but to me it was like a fancy pot pie.

vickygolightly

awesome

sarahholahan

Made this tonight for an early Valentine's Day dinner for my husband. Only change I made was using homemade chicken liver pâté instead of fois gras. It came out beautifully! I served it with shrimp ceviche and a seafood risotto! Will definitely make again!

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This Beef Wellington recipe is rich, complex and makes a very impressive main course that just screams luxurious. The tender cut of beef tenderloin (Chateaubriand) was cooked until perfectly pink and juicy inside a buttery, flaky package of puff pastry with an internal layer of flavor between the meat and the pastry. The earthy mushroom duxelle -- think of a finely diced mix of caramelized mushroom, onion, shallot and garlic -- as well as the deliciousness of foie gras gave a special flavor that's distinct to this dish. While the recipe may seem a bit ambitious or even intimidating, it only requires a little time and patience. It's not that difficult and almost all the prep can be done well in advance, with only the final baking left to the last moment. I used wild mushrooms including morels, rehydrated porcini, as well as some black truffles to add extra depth of flavor. Also, instead of whole foie gras, I used pate de foie gras (goose liver pate). It turned out superbly...like a little bit of heaven in your mouth. We served this with my grandma's potato gratin, fresh green beans, roasted brussels sprouts and a fine, aged Australian Shiraz.

12y

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Beef Wellington

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

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