Recipe Perfect Beef Wellington or Boeuf en Croute ( Puff Pastry Wrapped Beef Tenderloin with Morel-Black Chanterelle & Porcini-Shiitake Mushroom Duxelle, Prosciutto & Foie Gras Stuffing)
DENTIST CHEF | Dentist chef,  just a dentistry student who practice  the dentist's cooking recipes in a dentist's kitchen
DENTIST CHEF | Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen
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Ingredients

  • 1 st Duke of Wellington.There is a mention of
  • 1, 25 kg center cut 14 days dry aged beef tenderloin (filet mignon), trimmed
  • 400-500 grams ready to use puff pastry
  • 100 grams foie gras
  • 12 wide & large spinach or amaranth leaves, sauteed until wilted & dry
  • 100 grams thin slices prosciutto (Homemade Goat Prosciutto)
  • 1 tbsp dry mix herbs (thyme, rosemarry etc)
  • 2 tablespoons dijon mustard
  • 2 large eggs yolk, beaten
  • salt & pepper to taste
  • A. 300 grams mixture of porcini mushrooms, shiitake mushrooms & wild oyster mushrooms, finely chopped
  • B. 200 grams mixture of black chanterele mushrooms & morel mushrooms, finely chopped
  • 6 red shallots, finely chopped
  • 4 cloves garlic,finely chopped
  • 2 sprigs fresh thyme, finely chopped
  • 4 tablespoons unsalted butter
  • Salt and pepper to taste

Instructions

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