Beef Wellington with mushroom duxelle and foie gras

Preparation 20 minutes - Cooking 35 minutes

For 4 people

Ingredients

1 beef fillet of 700 g

2 shallots

600 g button mushrooms

15 g of semi-salted butter

2 puff pastry sheets

2 egg yolks

a bit of milk

80 g of foie gras

1 cl of olive oil

Flower of salt

Fine salt and freshly ground pepper

Preparation

1. Preheat the oven to 200° C. Finely chop the button mushrooms. Season the piece of beef with salt and pepper

2. In a hot pan, pour a dash of oil, place the beef fillet and brown it on all sides, without cooking it. Reserve on a plate.

3. In the same pan, pour the chopped shallots, add the salted butter then the chopped button mushrooms, season and mix. Leave to cook for around fifteen minutes over medium heat, set aside.

4. Cut the foie gras into pieces and add it to the duxelle, mix. Unroll the first puff pastry on your work surface. Spread a layer of the mushroom mixture on the dough, then add the beef fillet, cover the piece of beef with the remaining mushroom duxelle.

5. Mix the egg yolk and milk, then coat the edges of the beef fillet with this glaze, place the second dough on top, press lightly to seal the two doughs. Push out any air bubbles by applying light pressure with your hands. Cut half-centimeter strips from the excess puff pastry.

6. Proceed with the decoration by arranging the strips of dough to form a grid. Brown everything using a brush.

7. Place the puff pastry on a baking tray covered with baking paper. Bake for 19 minutes (until it reaches 57 degrees in the middle).

8. After cooking, let it rest for ten minutes then cut the puff pastry into slices. Serve with a fresh salad for example. Good tasting.

The perfect pairings

What matches with this tasty recipe? The French will draw on the registers of Bordeaux , Burgundy and the great Côtes-du-Rhône . In Vaudois soil, a Merlot Château de Vinzel Grand Cru with spicy and peppery notes will perfectly enhance this dish. On the Iberian Peninsula and Italy side, we will respectively opt for a “LAN A MANO” from the Ebro Valley or an “Aurelio” Tuscan . Finally, lovers of prestigious California wines will without hesitation uncork a bottle of Francis Ford Coppola “Archimedes” , a Cabernet Sauvignon made from grapes from three vineyards in the Alexander Valley.