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Filet of Beef Wellington

Name: Filet of Beef Wellington
Total time: 10 h 4 min
Yield: 8 servings from one whole tenderloin
Cuisine: French
Ingredients: 2 kg whole beef tenderloin, trimmed of membrane and fat, suet reserved, tail folded under; 1 tbsp neutral cooking oil; 100 g beef suet (from the trimming) or extra oil for basting; 80 ml light olive oil; 55 g onion, sliced; 60 g carrot, sliced; 50 g celery stalk, sliced; ¼ tsp dried thyme; ¼ tsp dried sage; 1 leaf bay leaf; 3 allspice berries or cloves; 6 black peppercorns; 1 tsp salt; 240 ml dry white vermouth; 80 ml cognac; 900 g button mushrooms, trimmed and finely chopped; 28 g unsalted butter; 4 tbsp shallots or spring onions, minced; 120 ml dry Sercial Madeira; salt and pepper, to taste; 70 g foie gras mousse or pâté de foie gras; 420 g all-purpose flour; 200 g unsalted butter, chilled and diced; 50 g vegetable shortening, chilled; 2 tsp salt; 180 ml iced water; 42 g unsalted butter, cold but pliable, for laminating the lid; 10 g unsalted butter, for the tin and baking sheet; 1 egg beaten with ½ tsp water, for glazing; 480 ml beef bouillon

A whole beef tenderloin marinated in vermouth and cognac, pre-roasted, cloaked in a Madeira and foie gras duxelles and baked in a pre-baked pastry case under a quick-laminated lid, with a Madeira sauce from the marinade.

Yield8 servings from one whole tenderloin
Hands-on2 h 40 min
Total10 h 4 min
Difficulty

Ingredients

Beef

2 kgwhole beef tenderloin, trimmed of membrane and fat, suet reserved, tail folded under
1 tbspneutral cooking oil
100 gbeef suet (from the trimming) or extra oil for bastingoptional

Marinade

80 mllight olive oil
55 gonion, sliced
60 gcarrot, sliced
50 gcelery stalk, sliced
¼ tspdried thyme
¼ tspdried sage
1 leafbay leaf
3allspice berries or cloves
6black peppercorns
1 tspsalt
240 mldry white vermouth
80 mlcognac

Duxelles

900 gbutton mushrooms, trimmed and finely chopped
28 gunsalted butter
4 tbspshallots or spring onions, minced
120 mldry Sercial Madeira
to tastesalt and pepper
70 gfoie gras mousse or pâté de foie gras

Pastry

420 gall-purpose flour
200 gunsalted butter, chilled and diced
50 gvegetable shortening, chilled
2 tspsalt
180 mliced water
42 gunsalted butter, cold but pliable, for laminating the lid
10 gunsalted butter, for the tin and baking sheet
1egg beaten with ½ tsp water, for glazing

Sauce madère

480 mlbeef bouillon
1 tbsptomato paste
2 tbspcornstarch
60 mlMadeira

Contains

Gluten
Dairy
Egg
Soy
Celery
Sulfites
Birds' eggs (any)
Wheat
Corn (maize)
Olive
Grapes
Nightshades (any)
Tomato
Onion family (any)
Onion
Shallot
Cabbage family (any)
Carrot
Thyme
Sage
Bay leaf
Black and white pepper
Allspice
Mushrooms (any)
Button, cremini and portobello
All mammal meat (alpha-gal)
Beef and veal
Pork
Poultry and birds (any)
Goose
Gelatin
Histamine (aged and fermented foods)
Alcohol

Taste

Sweet
Salty
Umami / savory
Richness / fat
Herbal / fresh
Aromatic spice

Texture

Crisp

Equipment

Oven
Stovetop
Probe thermometer

Season

Fall
Winter

Occasion

Weekend project
Entertaining
Holiday

Effort

Over 90 min active
Over 3 hours total
Difficulty 5
Needs advance prep
Make-ahead friendly

Nutrition

Calories: high
Protein: high
Carbs: high
Fat: high
Fiber: high
Sodium: high

Budget

Budget: high

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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