BEEF WELLINGTON WITH FOIE GRAS RECIPES

Steps:

• Heat a large nonstick frying pan over a medium-high heat, then sear the beef all over. Wrap tightly in a double layer of cling film to shape into a cylinder, then chill for 30 minutes (see tips).
• Heat the oil and butter in the pan, then add the mushrooms. Fry over a medium heat for 5 minutes until soft and starting to colour, then add the thyme, garlic, vinegar and wine.  Bubble for 5-10 minutes until the liquid has mostly evaporated. Take off the heat, stir in the crème fraîche, mustard and seasoning. Cool.
• Heat the oven to 200°C/180°C fan/ gas 6. Overlap 6-7 parma ham slices on a chopping board to make a rectangle longer than the beef fillet. Spread half the mushroom filling over the ham. Put the fillet on top, then cover the fillet ends with 2 more ham slices. Wrap the parma ham around the fillet – it will stick to it – then spread the rest of the filling over the top half. Layer the rest of the parma ham evenly over the mushroom-coated beef so it’s fully, neatly encased. Season, wrap in cling film, then chill.
• Unroll a pastry sheet and cut into a rectangle 2-3cm longer and wider than the beef fillet (reserve the trimmings). Prick all over with a fork, put on a baking paper-lined baking sheet and cover with another baking sheet to stop it puffing up. Bake for 15-20 minutes until golden and crisp, then remove the top sheet.
• Remove the cling film from the beef and put in the centre of the cooked pastry. Drape the other pastry sheet over the beef, pressing to remove as much air as possible (fold it at the ends as though wrapping a box). Crimp the edges with your fingers to seal with the cooked pastry, then trim around with a sharp knife. Brush all over with egg.
• Lightly score a diamond pattern in the pastry using a sharp knife, then cut out stars with the pastry trimmings, brush with egg yolk and attach. Brush all over with egg yolk again, then chill for 30 minutes (or freeze for 20 minutes).
• Brush with egg yolk a third time, then bake for 30-35 minutes until golden and puffed, and a digital probe thermometer pushed into the centre reads 55-60°C (for medium rare – for medium, cook for 35-40 minutes). Rest for 5 minutes, then slice and serve.

Steps:

• Heat a large skillet over medium-high and add 1 tablespoon oil. Generously season the filets mignons with salt and pepper, and sear until the surfaces on the top, bottom and rounded sides are no longer raw, about 2 minutes total. Transfer the steaks to a plate, reserving the oil in the skillet. Brush or spread the Dijon mustard all over each filet mignon and refrigerate until cool, about 15 minutes.
• Turn the heat to medium-high, and add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and shallot, season with salt and pepper, and cook, stirring occasionally, until deeply browned and no longer watery, 10 to 12 minutes. Be patient: The mushrooms will first release some water; then, once that liquid evaporates, the vegetables will start to brown. If the vegetables are sticking before they can brown, lower the heat or add a little water to the pan.
• When the mushrooms are deeply browned, reduce the heat to medium and stir in the herbes de Provence, honey, wine and cream. Let the liquids bubble up and reduce until the mixture is thick and jammy, about 2 minutes. Transfer to a small dish and refrigerate until cool.
• To assemble the Wellingtons, cut the puff pastry sheet in half (it doesn’t matter which direction). Use a rolling pin or empty wine bottle to evenly roll each sheet into an 1/8-inch-thick rectangle. Mount a filet mignon-size circle of the chilled mushroom mixture in the center of each rolled-out sheet, evenly dividing the mixture between the two pastry pieces. Top each mound of mushrooms with a filet mignon.
• Carefully bring the edges of the puff pastry up and over the steaks, stretching the dough if needed to completely cover the meat. Twist the tops of the dough to seal the filling, as if you’re making dumplings. You want an even, uniform layer of pastry, so trim any overlapping dough as you go. When the tops are nicely sealed, flip the Wellingtons over, seam side down, and transfer to a parchment-lined sheet pan. You can use your hands to gently tighten each Wellington into perfectly smooth spheres. Refrigerate to chill completely before baking, at least 30 minutes or up to 24 hours.
• Heat the oven to 425 degrees. In a small dish, whisk the egg until homogenous and, using a pastry brush or your fingers, evenly coat the entire outsides of the chilled Wellingtons with the egg. Bake until the pastry is golden brown, 17 to 20 minutes. The internal temperature of the steak should read 120 degrees for medium-rare (it will continue to cook as it rests).
• Transfer the Wellingtons to serving plates. Let them rest for about 15 minutes before serving.