Grass-fed Beef and Foie Gras Wellington
Cook Time
2 hours
Yield
6-8
RECIPE Ingredients
Beef:
- 1 grass-fed beef tenderloin, trimmed and center portion reserved
- Salt and black pepper, to taste
- 4 tablespoons Dijon mustard
- 4 tablespoons extra virgin olive oil
- 2 16oz packages of chef’s mix wild mushrooms
- 1 pack of duck foie gras mousse
- 6 cloves garlic, minced
- 3 large shallots, minced
- 6 sprigs fresh thyme, picked
- ½ cup Cognac
- 12 tablespoons unsalted butter
- 4 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
- 2 packs of Jamon de Bayonne or Iberico ham
- 14oz puff pastry, frozen
- 2 eggs, beaten
- Coarse sea salt, for garnish
Price
$34.99
- Cultivated mushrooms, organically grown
- Includes King Trumpet, White Beech, Hon-shimeji, Maitake (Hen-of-the-Woods)
- Maitake may be substituted depending on availability
- Allergen: contains mushrooms
- 1 lb package
- Product of USA
- For best taste, store in the refrigerator and use within 3-5 days of receipt
- Subscription Eligible
Price
$99.99
- This item is not eligible to be shipped to California
- 100% foie gras from Moulard ducks
- No antibiotics, no hormones
- No additives or preservatives
- Gluten-free
- Contains alcohol
- Ships ready to serve and enjoy
- Terrine container is BPA free
- 8 oz. is our signature oval terrine
- 1.25 lb. is a rectangular terrine
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Out of Stock
Price
$29.99
- Hand-crafted ham with Protected Geographical Indication (PGI)
- Hind leg from PGI-certified pigs
- Naturally cured with only Salies-de-Bearn salt
- Regulations enforced by the Consortium du Jambon de France
- No nitrates or nitrites
- Dry-aged for a minimum of 12 months
- Unique climate contributes to extraordinary ham
- Sold sliced and ready to eat; no additional preparation required
- Product of France
- For best taste, use within 3-5 days from opening and/or by the expiration date on the package
- Subscription Eligible
Price
$49.99
- 100% Ibérico de Bellota
- Made of pork shoulder from the indigenous Black Iberian pig
- Raised on pastures and oak groves with an acorn diet
- Prestigious Black Label known as Pata Negra
- Fully air-cured for 32 months in Spain
- The purest expression of jamón
- No nitrates or nitrites added
- Naturally cured with only sea salt
- Thinly sliced and ready-to-serve
- Product of Spain
- Subscription Eligible
- Subscription Eligible
Price
$174.99
- 100% grass-fed beef – no grains, ever
- Certified Humane beef
- Antibiotic and hormone-free – no growth promotants
- Sustainably raised on pristine pastures
- Fully traceable - to individual ranches, age, and breed of the cattle, quality of pasture, type of feed, animal handling and processing
- Ships in an uncooked state
- Product of Australia
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Recipe notes
This beef Wellington is a twist on the traditional recipe with the luxurious addition of duck foie gras mousse. If preferred, the mousse can be omitted without sacrificing the dish's indulgent quality. Ideal for 6-8 servings, this classic roast makes an elegant and impressive centerpiece, and pairs beautifully with festive sides for a complete holiday feast.
Thanks to Mike O'Connell for sharing his recipe and process. Follow his cooking adventures as a private chef on Instagram @rooftopgourmet.
RECIPE Preparation
- Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Heat butter and olive oil in a large sauté pan over medium heat, then add the mixture and cook for 8 to 10 minutes until the liquid has evaporated and the mushrooms are browned. Add Cognac, reduce to roughly a tablespoon, season with salt and pepper, and set aside to cool. Fold in 1 pack of duck foie gras mousse.
- Season the tenderloin generously with salt and pepper. Sear it all over, including the ends, in a hot skillet lightly coated with olive oil for 2 to 3 minutes. Remove from heat to rest.
- On a large sheet of plastic wrap, shingle prosciutto to form a rectangle large enough to encompass the beef. Spread a thin layer of duxelles over the prosciutto, season with salt, pepper, and fresh thyme, then smear Dijon mustard over the cooled beef. Roll the beef tightly in the duxelles-covered prosciutto, using the plastic wrap to form a tight log shape. Refrigerate for 30 minutes.
- Preheat the oven to 425°F. Roll puff pastry on a lightly floured surface to ¼" thickness, overlapping sheets if needed. Remove the beef from the refrigerator, unwrap, and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges with egg wash. Trim and decorate as desired, brushing with more egg wash and sprinkling with coarse sea salt. Place seam-side down on a baking sheet.
- Bake for 40 to 45 minutes until the pastry is golden brown and the beef registers 125°F on an instant-read thermometer. Remove from oven, rest briefly, then slice and serve.
