If you’re looking to impress at your next dinner party or simply crave a luxurious meal that combines classic French technique with rich, savory flavors, this Beef Wellington with Mushroom and Foie Gras Recipe is the answer. The tender, perfectly seared beef tenderloin wrapped in a decadent mushroom duxelles and buttery foie gras, all enrobed in crisp puff pastry, makes every bite an unforgettable experience. This dish brings together the earthiness of mushrooms, the indulgence of foie gras, and the elegance of flaky pastry, creating a masterpiece worth every minute spent in the kitchen.

Beef Wellington with Mushroom and Foie Gras Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient here plays a vital role in creating the dish’s unforgettable taste, texture, and presentation. From the earthy mushrooms to the delicate foie gras, every element works in harmony to build layers of flavor and luxury.

Center-cut beef tenderloin (about 2 pounds): The star of the dish, this cut promises tenderness and rich flavor when seared properly.
Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing the natural flavors of every component.
Vegetable or canola oil (2 tablespoons plus 1/2 teaspoon): High smoke point oils perfect for searing the beef and foie gras to a beautiful crust.
Prepared horseradish (2 tablespoons): Adds a subtle kick that balances the richness of the beef and foie gras.
Dijon, spicy brown, or hot English mustard (1 tablespoon): Brings depth and tanginess to the meat’s coating.
Mushrooms (1 pound, assorted): A mix of button, cremini, shiitake, and portabello delivers complex earthiness and texture.
Unsalted butter (4 tablespoons): Used to sauté mushrooms and shallots, adding velvety richness.
Shallots (2 medium, finely diced): Provides delicate sweetness that brightens the mushroom duxelles.
Fresh thyme leaves (2 teaspoons, minced): Aromatic herb that infuses the dish with a subtle woodsy note.
Cognac or brandy (1/2 cup): Adds a warming, slightly sweet depth and helps deglaze the pan for flavor concentration.
Heavy cream (1/2 cup): Thickens the duxelles and melds the flavors smoothly together.
Soy sauce (2 teaspoons): Introduces umami richness, balancing the cream and brandy.
Fresh foie gras (4 ounces): The crown jewel that adds buttery decadence and a luxurious mouthfeel.
Phyllo dough (1 sheet): Provides an extra crisp layer that subtly separates the meat from the pastry.
Prosciutto (1/4 pound, paper thin slices): Wraps the mushroom mixture, lending saltiness and a delicate texture.
Flour (for dusting): Keeps your workspace tidy and ensures smooth rolling of puff pastry.
Frozen or homemade puff pastry (14 ounces, thawed): The golden, flaky exterior that encapsulates all the rich flavors inside.
Egg (1, beaten): Used as a wash to give your pastry that beautiful golden shine.
Coarse sea salt (such as Maldon or fleur de sel): Finishing touch that adds crunch and an extra burst of flavor.
Fresh chives (1 bunch, finely minced): Bright green garnish to finish the dish with freshness and color.

How to Make Beef Wellington with Mushroom and Foie Gras Recipe

Step 1: Prepare and Sear the Tenderloin

First, tie your beef tenderloin at 1-inch intervals with butcher’s twine to keep its shape while cooking, trimming any uneven ends. Generously season the beef with kosher salt and freshly ground black pepper. Heat 2 tablespoons of oil in a heavy skillet until it’s just smoking, then sear the beef on all sides until you develop a deep, even crust—this usually takes about 10 minutes. This step locks in all the rich juices and flavors. Set aside to cool on a plate before moving to the next step.

Step 2: Apply the Horseradish-Mustard Rub

While your beef is cooling, mix the horseradish, mustard, and a bit of black pepper in a small bowl. Remove the twine from the tenderloin and coat the meat evenly with this tangy, spicy rub. This layer not only adds complexity but also helps create a barrier that keeps the crust crisp and the meat tender. Refrigerate the rubbed beef uncovered to let the flavors meld.

Step 3: Prepare the Mushroom Duxelles

Using a food processor, pulse half the mushrooms until finely chopped, and repeat with the rest so you get a uniform texture without mushrooms turning to mush. Melt butter in a skillet and cook the chopped mushrooms over medium-high heat for around 12 minutes until their moisture evaporates and you see gentle browning. Add the shallots and thyme, cooking until softened and fragrant. Deglaze the pan with brandy, scraping up the flavorful browned bits, and reduce the mixture until nearly dry. Stir in the cream and soy sauce, allowing it to thicken. After seasoning with salt and pepper, chill this luscious duxelles so it’s set and ready for assembly.

Step 4: Cook the Foie Gras

Season the foie gras slabs with salt and pepper, then heat the remaining oil in a skillet until smoking. Quickly sear the foie gras on each side for about 30 seconds to develop a golden crust without melting it away. Drain the rendered fat into the mushroom mixture for an extra boost of flavor, then carefully slice the foie gras horizontally. Refrigerate both the foie gras slices and mushroom duxelles to keep everything firm and fresh for assembly.

Step 5: Assemble the Meat Roll

Lay out a sheet of plastic wrap and place the phyllo dough flat. Arrange the thinly sliced prosciutto over the phyllo, leaving a border around the edges—a salty, savory layer that keeps everything moist. Spread the mushroom duxelles evenly over the prosciutto, then place the beef tenderloin at the bottom edge, topping it with the foie gras slices. Using the plastic wrap, roll the meat tightly into a compact log. Chill this roll for 30 minutes to help it hold together before wrapping with puff pastry.

Step 6: Wrap with Puff Pastry

Dust your work surface with flour and roll the puff pastry into a rectangle large enough to fully enclose the chilled meat roll. Unwrap the beef log and place it near one edge of the pastry. Brush the pastry’s edges with beaten egg for a strong seal, then carefully roll it up, sealing the edges down to create a neat package. Trim off any excess pastry and fold the ends to seal completely. Chill again for another 30 minutes—this extra chill time ensures the pastry stays crisp rather than soggy when baked.

Step 7: Bake the Wellington

Preheat your oven to 425°F (218°C) with a rack in the center. Place the wrapped Wellington on a foil-lined baking sheet. Brush the entire surface with beaten egg for that iconic golden glaze. Score a decorative pattern into the pastry gently, and sprinkle with a coarse sea salt like Maldon for a delightful crunch and seasoning. Bake for 35 to 45 minutes, until the pastry is deep golden brown and the internal temperature reads 110°F for rare or 120°F for medium-rare. Rest the Wellington for 10 minutes to allow the juices to redistribute evenly.

Step 8: Serve

Carefully loosen the Wellington from the foil and transfer it to a carving board. Slice off the ends if you like, then carve into thick slices. Sprinkle the cut surfaces generously with freshly minced chives and an additional pinch of coarse salt for brightness and texture. Serve immediately to enjoy the perfect contrast between tender beef, rich foie gras, earthy mushrooms, and flaky golden pastry.

How to Serve Beef Wellington with Mushroom and Foie Gras Recipe

Garnishes

Freshly minced chives sprinkled over the sliced Wellington add a burst of color and a mild oniony freshness that cuts through the richness beautifully. A final sprinkle of coarse sea salt enhances the layers of flavor, bringing the dish to its full savory potential. You might also consider a light drizzle of reduced balsamic vinegar or a few microgreens if you want a touch of elegance on the plate.

Side Dishes

This Beef Wellington pairs wonderfully with classic, uncomplicated sides like creamy mashed potatoes or roasted root vegetables that soak up any extra juices. A simple green vegetable, such as steamed asparagus or glazed carrots, provides vibrant color and a fresh counterpoint to the richness of the dish. For an extra touch of indulgence, try a velvety mushroom sauce or a rich red wine reduction alongside.

Creative Ways to Present

If you want to dazzle your guests, serve individual Beef Wellington portions by cutting smaller slices and plating each with a decorative smear of mushroom duxelles or foie gras butter. You can also create a composed plate with contrasting textures using crispy shallots or toasted nuts sprinkled over the sides. Adding edible flowers or fresh herb sprigs elevates the presentation, making each plate look like a work of art.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Wellington with Mushroom and Foie Gras Recipe can be gently wrapped in foil and stored in the refrigerator for up to 2 days. To preserve the flaky pastry texture, avoid wrapping it while still warm or it may become soggy. When ready to enjoy, allow leftovers to come to room temperature before reheating.

Freezing

You can freeze the assembled (but unbaked) Wellington for up to one month. Wrap tightly in plastic wrap and then in foil to prevent freezer burn. When you want to bake it, thaw the Wellington overnight in the refrigerator, then bake according to the recipe instructions, adding a few extra minutes if needed to ensure the center cooks perfectly.

Reheating

To reheat, preheat your oven to 350°F (175°C). Place the Wellington on a baking sheet and loosely cover it with foil to keep the pastry from burning while warming through. Heat for 15-20 minutes until warmed evenly, then remove the foil for the last 5 minutes to re-crisp the pastry. Avoid using a microwave as it will soften the pastry and compromise the texture.

FAQs

Can I use a different cut of beef for this recipe?

While center-cut tenderloin is classic for Beef Wellington due to its tenderness and size, you could substitute a beef filet or a smaller cut if needed. Keep in mind the cooking times may vary, and the texture might change slightly.

Is it okay to substitute foie gras with something else?

Foie gras adds luxury and richness, but if it’s not available or preferred, you can use a quality pâté or omit it altogether. The dish will still be delicious thanks to the mushroom duxelles and prosciutto layers.

How can I tell when the Beef Wellington is perfectly cooked?

Using a meat thermometer is the best method. Aim for 110°F for rare and 120°F for medium-rare in the center. The pastry should be golden and crisp. Resting before slicing helps distribute juices evenly.

Can I prepare this recipe for a large crowd?

Absolutely! This recipe scales well. You can either prepare several smaller Wellingtons or make one large roast. Just be sure your oven can accommodate the size, and adjust the cooking time accordingly.

Any tips to keep the pastry from becoming soggy?

Wrapping the mushroom duxelles in prosciutto and using phyllo dough as a barrier help prevent sogginess. Also, chilling the assembled Wellington before baking ensures the moisture doesn’t seep into the pastry too quickly.

Final Thoughts

This Beef Wellington with Mushroom and Foie Gras Recipe truly embodies elegance on a plate and is perfect for celebrating special occasions or treating yourself to something extraordinary. With its layers of flavor and textures—from crisp golden pastry to tender beef and luxurious foie gras—you’ll create a show-stopping dish that wins hearts and compliments every time. So gather your ingredients, embrace the process, and get ready to make a memorable meal that feels as rewarding as it tastes!