Recipe Perfect Beef Wellington or Boeuf en Croute ( Puff Pastry Wrapped Beef Tenderloin with Morel-Black Chanterelle & Porcini-Shiitake Mushroom Duxelle, Prosciutto & Foie Gras Stuffing)

2 feet
1, 25 kg center cut 14 days dry aged beef tenderloin (filet mignon), trimmed
400-500 grams ready to use puff pastry
100 grams foie gras
12 wide & large spinach or amaranth leaves, sauteed until wilted & dry
100 grams thin slices prosciutto (Homemade Goat Prosciutto)
1 tbsp dry mix herbs (thyme, rosemarry etc)
2 tablespoons dijon mustard
2 large eggs yolk, beaten
salt & pepper to taste
A. 300 grams mixture of porcini mushrooms, shiitake mushrooms & wild oyster mushrooms, finely chopped
B. 200 grams mixture of black chanterele mushrooms & morel mushrooms, finely chopped
6 red shallots, finely chopped
4 cloves garlic,finely chopped
2 sprigs fresh thyme, finely chopped
4 tablespoons unsalted butter
Salt and pepper to taste

Ingredients