Prep Time: 30 minutes

Cooking Time: 30 minutes

Feeds: 4 people

1.5 lbs. centre cut beef tenderloin

You have two options here, you can do 4 individual 6 oz. portions or prepare it whole and slice once roasted

2 Tbsp. canola oil

2 cups button mushrooms

2 Tbsp. shallots, minced

1 Tbsp. garlic, minced

1 tsp. fresh thyme, chopped

4 Tbsp. clarified butter or canola oil

4 oz. foie gras, deveined and sliced thinly into four

2 Tbsp. Dijon mustard

2 eggs

¼ cup milk

12 oz. puff pastry, or one large sheet if serving whole

Salt and pepper to taste

Mince the mushrooms into a small dice

Place a pan on medium heat, melt the butter, add the shallots and garlic and sauté, then quickly add the mushrooms and sauté

Season with salt and pepper, finish with fresh thyme and set aside to cool

Crack the eggs into a bowl with the milk, whisk vigorously to combine

Ensure the beef is cleaned of all excess fat and silverskin, if choosing to serve in separate portions cut into four even sizes

Heat another pan to high heat

Season the beef on all sides with salt and pepper and sear in the hot pan on all sides

Set aside to cool

Roll out the puff pastry to about ¼ inch thick, lightly dusting with flour to ensure it doesn’t stick to your work surface, consider whether you are using individual portions or a piece. This is no different to wrapping a present, you will need your pastry portions to be large enough to completely envelope the beef

Using a pastry brush, lightly brush the beef with the mustard on all sides

Spread the mushrooms out on the bottom of the centre of the puff pastry, then add the foie gras, and lastly, place the beef

Brush all of the exposed puff pastry with the egg wash and then begin to fold up like a present, slice away any excess pastry with a paring knife

Place the beef on a baking sheet, lined with parchment and refrigerate until the pastry dough is firm and cool again, at least 15-20 minutes

Preheat the oven to 425F

Remove the wellington from the fridge, using a sharp knife gently place several thin slits along the top of the pastry to allow the steam to be released from the wellington as it bakes

Brush the top of the wellington with the egg wash and place in the oven to bake

Bake until medium rare in the centre, about 20-25 minutes, but I HIGHLY recommend using a meat thermometer and cooking it to 135-140F internally

Remove from oven and let it rest for 3-5 minutes, and then slice in half to serve

I like to serve this with some roasted potatoes and a green peppercorn jus, but I have seen it served with just about everything!

Who’s hungry?