Wellington beef with leeks
30
30
4
No
Ingredients
- 1 kg (2.2 lb) of beef tenderloin (filet mignon)
- Salt and pepper, up to taste
- 30 ml (2 tablespoons) of butter
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of olive oil
- 180 ml (3/4 cup) of Paris mushrooms, chopped
- 125 ml (1/2 cup) of foie gras pate
- 454 g (1 lb) of puff pastry, thawed
- 1 egg
- 30 ml (2 tablespoons) of milk
Preparation
Side-by-side mode
- Season beef tenderloin with salt and pepper. In a large pan, at high heat, brown beef tenderloin over all sides. Remove from pan and set aside. In the same pan, brown leeks and mushrooms with olive oil for 2 to 3 minutes. Cool down. Preheat oven to 425°F (220°C).
- Slice puff pastry in two portions, if needed. Over a lightly floured surface, set down a portion of pastry into a rectangle of 50 cm x 30 cm (20 inches x 12 inches). Lay the pastry over a baking sheet covered with parchment paper. Set beef tenderloin in its center, along with foie gras pate, leek mixture and mushrooms.
- Whisk the egg with milk and brush the periphery of the pastry.
- Set over the rest of the pastry into a rectangle large enough to cover all beef tenderloin and the pastry.
- Set a second pastry layer over tenderloin while being careful to center. Seal sides with your fingers. Oven bake for 20 minutes. Reduce oven to 350°F (180°C) and bake for 10 minutes.
- Cool down for 5 minutes before serving.
Chef’s note
To choose a good quality of foie gras pate (take a look at deli meats in your favourite grocery store). Serve with roasted vegetables and rosemary, take a look at the recipe: Oven roasted leeks mignons.
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