Beef Tenderloin Wellington


Serves 8–10

Ingredients for Tenderloins:

1 ea. prime beef tenderloin, 5-7 lbs. cleaned and trimmed
1 lb. “A” grade foie gras
2 lbs. roasted mushroom duxelles, recipe follows
8-10 sprigs fresh thyme
3-4 sheets puff pastry, enough to totally encase the tenderloin
4 eggs, beaten
salt and freshly cracked black pepper to taste marinade, enough to submerge the tenderloin - optional
4 c. Sauce Hollandaise or Béarnaise

Ingredients for Mushroom Duxelles:

5 lbs. mushrooms: crimini, oyster, chanterelle
½ c. extra virgin olive oil
(¼ cup for mushrooms, ¼ c. for cooking)
2 c. merlot
10 sprigs thyme, picked and chopped fine
8 ea. shallots, finely chopped
kosher salt and freshly ground black pepper to taste

219 East Houston Street, Ste. 275, San Antonio, TX, 78205