Beef Wellington with Mushrooms and Foie Gras Recipe

If you’re ready to impress your dinner guests or simply want to treat yourself to something truly special, this Beef Wellington with Mushrooms and Foie Gras Recipe is absolutely the way to go. I promise it’s not as intimidating as it sounds — and the payoff is a flaky, buttery crust with tender beef, earthy mushrooms, and that rich, decadent touch of foie gras that just elevates the whole dish. Once you try this, it might just become your new favorite celebration meal!

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Ingredients You’ll Need

Each ingredient here plays a starring role—from the tender beef to the mushroom duxelles and that luscious foie gras. I always recommend sourcing the freshest mushrooms you can find, and if foie gras is new to you, don’t worry, I’ll help you with tips on how to handle it.

• Beef tenderloin: Look for a center-cut piece, about 2 pounds, trimmed nicely for even cooking.
• Vegetable or canola oil: Neutral oils are best for searing without overpowering flavors.
• Horseradish and mustard: These add a subtle kick that balances the richness of the beef and foie gras.
• Mushrooms: Use a mix like button, cremini, shiitake, or portobello for depth of flavor.
• Butter and shallots: Essential for a luscious mushroom base with subtle sweetness.
• Fresh thyme: Its earthy aroma really lifts the mushroom mixture.
• Cognac or brandy: Adds a boozy, warm note to the mushrooms—you can substitute bourbon if you prefer.
• Heavy cream and soy sauce: Cream thickens the duxelles, while soy amps umami.
• Foie gras: The crown jewel—adds unmatched luxury and richness.
• Phyllo dough and prosciutto: These wrap around the mushrooms for a crisp, savory layer.
• Puff pastry: The final wrap—the star of the show for that golden, flaky crust.
• Egg and sea salt: Egg wash gives shine and helps seal; coarse sea salt finishes with crunch.
• Chives: Fresh herb garnish that adds color and subtle onion flavor.

Variations

I love experimenting with this Beef Wellington with Mushrooms and Foie Gras Recipe because it’s so versatile. Feel free to tweak it based on what you love or have on hand—this dish welcomes your personal touch.

• Make it meat-lover friendly: I sometimes swap foie gras for a seared duck breast or omit entirely for a simpler twist that still feels indulgent.
• Seasonal mushroom swaps: Wild mushrooms in fall give the duxelles even deeper flavor—perfect for cozy dinners.
• Gluten-free option: I’ve had success using gluten-free puff pastry from specialty stores to accommodate dietary needs.
• Smaller portions: If you’re cooking for fewer people, this recipe scales down nicely into mini-Wellingtons, great for parties.

How to Make Beef Wellington with Mushrooms and Foie Gras Recipe

Step 1: Sear the Beef Tenderloin to Lock in Juices

Start by tying the tenderloin with butcher’s twine at 1-inch intervals—that helps it keep its shape during cooking. Then season liberally with salt and pepper; this simple step is key for flavor. Heat your oil in a heavy skillet until smoking hot—get that pan screaming! Sear the beef on all sides, about 10 minutes total, until you have a gorgeous crust. This not only seals in the juices but creates the flavor backbone of your Wellington. Once done, set it aside to cool.

Step 2: Prepare the Flavor-Packed Mushroom Duxelles

Pulse half your mushrooms in a food processor until finely chopped—don’t overdo it or you’ll end up with mush. Then cook them in butter over medium-high heat until their moisture evaporates and the mixture browns beautifully, stirring often to avoid burning. Add shallots and fresh thyme for that aroma that fills your kitchen and really starts to get you excited about the meal. Deglaze with Cognac and cook off the alcohol, then stir in cream and soy sauce to thicken the mixture into a rich, spreadable paste. This step takes a bit of patience, but trust me, it’s so worth it!

Step 3: Sear the Foie Gras and Combine with Mushrooms

Season your foie gras with salt and pepper, then sear it quickly in hot oil—a mere 30 seconds per side is enough to get a lovely crust while keeping it tender inside. Save the rendered fat and mix it back into your mushroom duxelles for that next-level flavor burst. Chill the foie gras slices and mushroom mix separately before assembly—cooling them firms everything up and makes rolling easier.

Step 4: Assemble the Layers with Prosciutto and Phyllo Dough

This is where the magic happens! Lay two sheets of plastic wrap on your board, then spread phyllo dough over it. Layer plentiful slices of paper-thin prosciutto over the phyllo, creating an even blanket. Spread the chilled mushroom mixture on top, then place the tenderloin along the bottom edge. Layer the foie gras evenly across the beef, and carefully roll everything up using the plastic wrap to keep it tight. Wrapping it snugly and chilling it again helps maintain shape and keeps the flavors melding.

Step 5: Encase the Beef Roll in Puff Pastry and Bake

Lightly dust your surface and roll out the puff pastry into a rectangle large enough to wrap the beef roll with some overhang. Unwrap the chilled beef roll, place it at the bottom of the pastry with foie gras on top, and brush the pastry edge with egg wash to seal it tight. Don’t rush here—taking the time to fold the pastry neatly ensures a beautiful crust without gaps or leaks. Chill once more to help the pastry hold its shape. When you’re ready, brush the outside with egg wash again, score a pretty design with a sharp knife, sprinkle coarse sea salt generously, and bake in a hot 425°F oven until golden and cooked to your preferred doneness (110°F for rare, 120°F for medium-rare). Let it rest afterward – patience here guarantees juicy, tender bites.

How to Serve Beef Wellington with Mushrooms and Foie Gras Recipe

Garnishes

I’m a big fan of simply sprinkling finely minced chives over the sliced Wellington—it adds a fresh burst of color and a mild onion flavor that balances the richness. A light sprinkle of coarse sea salt right before serving keeps that flaky crunch in every bite. Sometimes, I add a few microgreens or edible flowers for a beautiful dinner party presentation.

Side Dishes

My go-to sides are elegant yet straightforward—roasted fingerling potatoes tossed with garlic and herbs, steamed green beans with lemon butter, or a crisp arugula salad for some peppery bite. A glass of full-bodied red wine complements the meat’s richness perfectly, too.

Creative Ways to Present

For special occasions, I’ve served this Beef Wellington sliced into individual medallions, arranged artfully on a platter with drizzles of a red wine reduction or a rich Madeira sauce. It’s such a showstopper when you plate it in layers like that—it makes guests feel truly pampered.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in the fridge—just wrap the Wellington tightly in plastic wrap to keep the pastry from drying out. I usually eat mine within two days for best quality.

Freezing

I’ve frozen fully assembled and wrapped Wellingtons before baking. To do this, wrap tightly in plastic and then foil. When ready to bake, thaw overnight in the fridge and bake as directed, adding a few extra minutes to the cooking time to ensure it’s heated through.

Reheating

To reheat leftovers without sacrificing the crisp pastry, I gently warm slices in a preheated oven at 325°F on a wire rack to keep air circulating. Avoid the microwave—it tends to make the crust soggy and the beef tough.

FAQs

Final Thoughts

This Beef Wellington with Mushrooms and Foie Gras Recipe truly holds a special place in my kitchen—it’s the dish I bring out when I want to go all in and celebrate. From the seared tenderloin to the mushroom-foie gras blend wrapped in layers of prosciutto and phyllo, then encased in puff pastry, it’s a symphony of flavors and textures that’s unforgettable. I can’t wait for you to try it and make it your own—trust me, your family and friends will be asking for seconds before you even sit down.

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