Beef Wellington Recipe Foie Gras
Beef Wellington with foie gras is the ultimate showstopper, blending elegance and indulgence in every bite. This classic dish, often associated with special occasions, combines tender beef...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gluttonlv.com.
Ingredients
- Beef tenderloin (center-cut) – 1.5 pounds (trimmed and tied)
- Foie gras – 8 ounces (sliced into 1/2-inch thick pieces)
- Mushrooms (cremini or shiitake) – 10 ounces (finely minced)
- Shallots – 2 small (finely diced)
- Fresh thyme leaves – 1 tablespoon
- Kosher salt – 1 teaspoon
- Freshly ground black pepper – 1 teaspoon
- Unsalted butter – 2 tablespoons
- Dry sherry or white wine – 1/4 cup
- Prosciutto (thinly sliced) – 8–10 slices
- Puff pastry sheets – 2 sheets (thawed)
- Egg yolks – 2 (beaten with 1 tablespoon water for egg wash)
- All-purpose flour – For dusting
- Olive oil – 2 tablespoons
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