Recipe Detail

Filet de Boeuf Wellington with Blush Cream Sauce

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Number of Servings:


  1. 1 - beef tenderloin (6 to 8 pounds) trimmed of fat and silver (connective tissue) at room temperature
  2. 4 tablespoons - oil
  3. - toothpick, salt and pepper
  4. 1 boxes - 16 oz. puff pastry in refrigerated case at grocery store
  5. 1 - egg beaten
  6. 1 tablespoons - water
  7. - fresh rosemary garnish
  8. 2 - shallots finely minced
  9. 1 ounces - mushrooms minced finely in processor
  10. 1 tablespoons - fresh thyme (OR 1 tsp. dried thyme)
  11. 1 cups - red wine
  12. 1 tablespoons - shallots minced
  13. 1 tablespoons - fresh thyme
  14. 5 - white peppercorns
  15. 1 - bay leaf
  16. 1 quarts - heavy cream
  17. - salt


For Duxelle Paste: Melt butter in heavy skillet. Add mushrooms, shallots and thyme. To make paste, cook slowly until thickened, about 5 minutes, stirring occasionally. Cool.

Preheat oven to 400 degrees F. In large skillet, sear beef in hot oil on all sides, approximately 5 minutes in all. Cool. Sprinkle with salt and pepper. Turn under tail of tenderloin and secure with toothpick.

Cover top of filet with a thin (about 1/4-inch thick) layer of Duxelle paste.

Roll out refrigerated puff pastry and completely wrap around filet, slightly overlapping where edges come together. Place seam-side down on parchment or aluminum foil lined baking pan. Decorate with pastry cutouts such as stars, if desired.

Mix beaten egg and water to make egg wash. Brush pastry lightly with egg wash, using pastry brush. Allow to dry and brush again with remaining egg wash. (If first application of egg wash does not dry in 5 to 10 minutes, place in refrigerator for 5 minutes to dry).

Place pastry-covered tenderloin in oven. Bake according to desired doneness (45
minutes for rare, 50 minutes for medium, 55 minutes for well).

Meanwhile, prepare Blush Cream Sauce:
In skillet, cook wine, shallots, thyme, peppercorns and bay leaf over medium heat until almost dry, stirring occasionally. Add cream and simmer until thickened, stirring occasionally. Strain through a sieve into a medium bowl; stir in salt and white pepper to taste.

Remove tenderloin from oven and allow to cool 10 minutes before slicing.

Garnish with fresh rosemary. Serve slice of filet with Blush Cream Sauce.


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