The Ultimate Beef Wellington

J. Kenji López-Alt https://www.seriouseats.com/recipes/2012/12/the-ultimate-beef-wellington-recipe.html

A center-cut beef tenderloin is also known as a Châteubriand. For best results, use a high-quality all-butter puff pastry, such as Dufour. Alternatively, make your own using this recipe and technique [https://sweets.seriouseats.com/2011/09/sweet-technique-puff-pastry.html]. Foie gras pâté can be used in place of the fresh foie gras. If using pâté, skip step 7. In step 9, spread foie gras pâté on top of tenderloin in place of sliced fresh foie gras.
Season and Brown
  • Tie at 1 in. intervals with butcher's twine.
  • Season liberally.
  • Brown, ~10 min total.
  • Transfer to large plate.
~2 lbs center-cut beef tenderloin, trim silverskin and fat
kosher salt
black pepper
Marinate
  • Combine in small bowl.
  • When tenderloin is cool enough, remove string and smear with marinade.
  • Refrigerate, uncovered.
2 T prepared horseradish
1 T dijon, spicy brown, or hot English mustard
1 t black pepper
In two batches, food processor, until very finely chopped, about 10 short pulses.
1 lbs mushrooms (button, cremini, shiitake, portabello, or a mix), cleaned, trimmed, and roughly chopped
4 T butter
2 med shallots, finely sliced (about 1/2 cup)
2 t thyme, finely minced
1/2 c cognac, brandy, or barrel-aged spirit such as bourbon
1/2 c heavy cream
2 t soy sauce
4 oz fresh foie gras (about two 1/2-inch slabs, see note)
1 sheet fillo dough
1/4 lbs prosciutto, sliced paper thin
Flour for dusting
14 oz frozen or homemade puff pastry, thawed (see note)
1 egg, beaten
Coarse sea salt, such as Maldon or fleur de sel
1 bunch chives, finely minced