The Ultimate Beef Wellington
- 1 center-cut beef tenderloin, timmed of silverskin and fat, about 2 pounds
- Kosher salt and freshly ground black pepper
- 2 tablespoons plus 1/2 teaspoon vegetable or canola oil, divided
- 2 tablespoons prepared horseradish
- 1 tablespoon dijon, spicy brown, or hot English mustard
- 1 pound mushrooms (button, cremini, shiitake, portabello, or a mix) cleaned, trimmed, and roughly chopped
- 4 tablespoons unsalted butter
- 2 medium shallots, finely sliced (about 1/2 cup)
- 2 teaspoons finely minced fresh thyme leaves
- 1/2 cup cognac or other brandy or barrel-aged spirit such as bourbon
- 1/2 cup heavy cream
- 2 teaspoons soy sauce
- 4 ounces fresh foie gras (about two 1/2-inch slabs, see note above)
- 1 sheet fillo dough
- 1/4 pound prosciutto, sliced paper thin
- Flour for dusting
- 14 ounces frozen or homemade puff pastry, thawed
- 1 egg, beaten
- Coarse sea salt, such as Maldon or fleur de sel
- 1 bunch finely minced chives
- Produce
- Chives (1 bunch)
- Mushrooms (1 pound)
- Shallots, finely sliced (about 1/2 cup), medium (2)
- Thyme, fresh leaves (2 teaspoons)
- Meat
- Beef tenderloin, center-cut (1)
- Prosciutto, paper thin (1/4 pound)
- Condiments
- Dijon (1 tablespoon)
- Foie gras, fresh (4 ounces)
- Horseradish, prepared (2 tablespoons)
- Soy sauce (2 teaspoons)
- Cooking & Baking
- Fillo dough (1 sheet)
- Flour (1)
- Kosher salt and freshly ground black pepper (1)
- Sea salt, Coarse (1)
- Vegetable or canola oil (2 1/4 tablespoons)
- Bread & Baked Goods
- Puff pastry, frozen or homemade (14 ounces)
- Dairy
- Butter, unsalted (4 tablespoons)
- Heavy cream (1/2 cup)
- Refrigerated
- Egg (1)
- Beer, Wine & Liquor
- Cognac or other brandy or barrel-aged spirit such as bourbon (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 17, 2012 (2 months ago).
101 people saved this recipe.
