chicken recipe

Beef Wellington

In Infusions, Meats, PEPPERCORNS, Porcini Mushroom, RECIPES 2018 by Linda SzymanskiLeave a Comment


  • 1/2 ounce dried Porcini mushrooms (about 1/2 cup)
  • 1/2 cup boiling water
  • 1 (2- to 3-pound) center-cut beef tenderloin roast, trimmed and sliced into fillets
  • Porcini Mushroom Infusion salt
  • Freshly ground Euro Blend peppercorns
  • 3 tablespoons unsalted butter
  • 2 medium shallots, finely chopped
  • 2 medium garlic cloves, finely chopped
  • 8 ounces Button mushrooms, trimmed and finely chopped
  • 2 teaspoons finely chopped fresh thyme leaves
  • 8 ounces chicken or duck liver pâté (see Game Plan note), at room temperature
  • 2 (14- to 16-ounce) packages all-butter puff pastry, thawed in the refrigerator if frozen
  • All-purpose flour, for dusting
  • 1 large egg, lightly beaten


  • Preheat oven to 400 degrees Fahrenheit.
  • Prepare the dried Porcini mushrooms in the boiling water. Let stand until the mushroom are plump and re-hydrated. Then, finely chop the Porcini mushrooms.
  • Once you have your tenderloin in fillets, season them with the Porcini Mushroom salt and Euro Blend pepper. Sear all sides of each fillet, and let them rest.
  • Heat a skillet to medium heat and melt the unsalted butter. Once melted, add the shallots and let them cook for 3-5 minutes. Then, add the mushrooms and garlic and let it cook for another 5 minutes. Season the mushroom and shallot mixture with the Porcini Mushroom salt and Euro Blend ground peppercorns. Set aside.
  • Once the puff pastry is thawed, dust a counter top with flour and your rolling pin. Roll out the first puff pastry, then cut it into four squares.
  • Take the first fillet and place it in the center of a puff pastry square. Spread one ounce of the pâté onto the fillet and top it with the mushroom and shallot mixture. Fold up the edges of the puff pastry and pinch the center, so the pastry is secure and set it on an ungreased baking sheet. Repeat this step for all eight fillets.
  • Once all of the fillets have been topped with the pâté and mushroom mixture and wrapped in the puff pastry, brush each one with the egg wash.
  • Bake the fillets in the oven for 20-25 minutes at 400 degrees Fahrenheit.
  • When finished, let them rest for 5 minutes and enjoy!

Beef Wellington pairs great with roasted asparagus and twice-baked potatoes. It’s a great holiday recipe or fantastic for a hearty winter dinner!

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