Beef Wellington with Foie Gras (Make-Ahead, Crispy Puff Pastry) — Medium-Rare Tenderloin, Prosciutto Barrier & Madeira Demi-Glace
This is my best Beef Wellington with foie gras for the holidays—engineered for a crispy puff pastry (no soggy bottom), a medium-rare center-cut beef tenderloin, and a silky Madeira demi-glace you can master at home in Canada or the USA. Based on my YouTube video—this make-ahead Beef Wellington uses a prosciutto barrier and an extra chill-step after searing and again after wrapping so the layers stay neat, the foie gras doesn’t leak, and the crust shatters beautifully. If you’ve been searching for a holiday Beef Wellington recipe for Christmas or New Year’s, this step-by-step version keeps the technique approachable while delivering restaurant-level results.
Based on my YouTube video — with a few tweaks since publishing for home cooks in Canada & the USA.
Why You’ll Love This
Bœuf Wellington is equal parts celebration and technique: a center-cut beef tenderloin wrapped in mushroom duxelles and buttery puff pastry, then baked until the crust shatters and the meat stays rosy.
- Chill in stages (after searing and after assembly) to keep the pastry laminated and the foie gras intact.
- Add a barrier layer (prosciutto or a thin crêpe) around the duxelles to stop moisture from soaking the dough.
- Bake hotter and slightly shorter (about 400°F / 200°C for 25 min, then rest) and use a probe thermometer.
- Fine-tune the sauce: sweat shallots without color, deglaze with Madeira or Cognac, finish with demi-glace and a touch of cold butter.
Want more steak sauce ideas? See my creamy mushroom sauce for steak, Roquefort sauce guide + steak temps, or homemade garlic butter.
Ingredient Notes & Proportions (for 4–6)
Target centre-cut tenderloin (even cylinder), firm puff pastry, and a duxelles that’s dry and paste-like.
Beef & Searing
- 1000g Beef tenderloin (2.2 lb) — centre-cut, trimmed
- 15ml Duck fat (1 tbsp) — or neutral oil
- 8g Fine salt (1½ tsp) + 2g Black pepper (½ tsp)
Duxelles (mushroom paste)
- 350g Cremini or button mushrooms (12 oz) — very finely chopped
- 60g Shallots (2 oz) — minced
- 30g Butter (2 tbsp)
- 15ml Cognac or Madeira (1 tbsp) — optional but recommended
- 3g Fine salt (½ tsp) + White pepper, pinch
(Spinach removed; it adds water. Duxelles should be thick and cohesive.)
Foie gras (thin, controlled layer)
- 220g Foie gras (8 oz) — thin slices or mousse; freeze slices 20–30 min before assembly
Barrier & Pastry
- 120g Prosciutto (4–5 oz) — or 1 thin unsweet crêpe
- 375–400g Puff pastry (13–14 oz) — cold but pliable
- 1 Egg yolk — for egg wash
- 10g Flour (1 tbsp) — for dusting
Sauce (foie gras–Madeira demi-glace)
- 40g Shallots (1½ oz) — minced
- 15g Butter (1 tbsp) — or duck fat
- 30ml Madeira or Cognac (2 tbsp) — deglaze
- 125ml Demi-glace (½ cup) — veal reduction
- 10g Cold butter (2 tsp) — to finish
- Salt & pepper — to taste
Optional sides (serve smart, not busy)
- Parisian potatoes or mashed potatoes
- Garlic-buttered green vegetables (haricots verts, broccolini)
- A bright starter like classic French onion soup or homemade Caesar
Step-by-Step (What Guarantees Success)
1) Sear, Shape & Chill the Beef
Pat tenderloin very dry. Season all sides. Sear in duck fat over high heat, turning frequently until browned (3–5 min). Sear the ends. Cool 10 min, then wrap tightly in plastic to form a uniform cylinder. Refrigerate 30–45 min.
If you love “flip searing” for steaks, you’ll also enjoy my steak au poivre (easy) and steak sandwich.
2) Cook a Dry, Paste-like Duxelles
Melt butter; sweat shallots without color. Add finely chopped mushrooms and a pinch of salt; cook on medium-high until all moisture evaporates and you hear a faint sizzle. Deglaze with Cognac/Madeira; cook off. Season white pepper. It should be thick, cohesive. Spread thinly on a tray to cool completely.
3) Prepare the Barrier & Foie Gras
Lay overlapping prosciutto on parchment to form a rectangle slightly larger than the beef. Spread a very thin film of duxelles over the prosciutto (glue). Freeze foie gras slices 20–30 min so they won’t melt prematurely. (If using mousse/torchon, keep very cold and apply thinly.)
4) Wrap, Then Chill Again
Unwrap chilled beef. Place on the prosciutto sheet, smear a very thin layer of duxelles on the beef top, then add a single layer of foie gras (do not mound). Use parchment to help roll prosciutto snugly around beef. Wrap tightly in plastic. Refrigerate 20–30 min.
5) Enrobe in Puff Pastry
Roll pastry to a neat rectangle (3–4 mm). Brush edges with egg wash. Remove beef roll from plastic, place seam-side down on pastry. Roll to seal (trim excess); crimp ends. Set seam-side down on a lined tray. Decorate with pastry trimmings if desired. Cut a small vent (chimney). Brush egg wash. Chill 20–30 min to firm.
6) Bake Hot, Rest Properly
Bake at 400°F (200°C) for 20–25 minutes. Use a probe; pull at 118–122°F (48–50°C) internal for medium-rare. Rest 10–15 minutes before slicing thick coins with a sharp serrated or carving knife.
7) Sauce with Balance
Sweat shallots in butter without color. Deglaze with Madeira/Cognac; reduce syrupy. Add demi-glace; simmer 2–3 minutes. Off heat, whisk in a little cold butter for sheen; season to taste. Keep warm.
Pro Tips (Canada/USA Home Cooks)
- Thermometer is non-negotiable. Tenderloin goes from perfect to over quickly.
- Cold assembly = crisp pastry. Chill after sear and after wrapping.
- Thin layers win. Too much duxelles or foie gras will squeeze out and soak pastry.
- Demi-glace shortcut: Use a good bottled veal demi-glace; reduce gently.
- Reheat leftovers in a 300°F (150°C) oven on a rack 12–15 min; avoid microwaves.
Substitutions & Variations
- Foie gras: Use 120–150g (4–5 oz) pâté or mousse instead of slices (apply very thinly).
- Prosciutto-free: Use one very thin unsweet crêpe as the moisture barrier.
- Mushroom swap: Add 50g finely chopped shiitake or porcini for deeper savor.
- Sauce alt: Try creamy Roquefort sauce or the full Roquefort guide.
FAQ
Can I assemble the day before?
Yes. Stop after wrapping in puff pastry; cover and refrigerate up to 24 hours. Egg-wash just before baking.
Why did my bottom get soggy?
Duxelles too wet, no barrier, or assembly was warm. Reduce duxelles fully, add a barrier, and chill before baking.
Is tenderloin mandatory?
For classic Wellington, yes. Chateaubriand/centre-cut tenderloin cooks evenly and slices cleanly.
Internal temp target?
Pull at 48–50°C (118–122°F); carryover brings it to 52–54°C (125–129°F) medium-rare.
What do I serve with it?
Crisp potatoes and something green. Try Parisian potatoes or mashed potatoes and a bright salad like homemade Caesar.
What to Serve With (Suggested Posts)
- Parisian potatoes
- Mashed potatoes
- French onion soup
- Creamy mushroom sauce for steak
- Roquefort sauce guide
- Homemade hollandaise
- Homemade garlic butter
- Creamy green pasta
- Homemade tartare sauce (for a seafood starter)
- Authentic Belgian fries (party-style side)
Beef Wellington with Foie Gras (Make-Ahead, Crispy Puff Pastry) — Medium-Rare Tenderloin, Prosciutto Barrier & Madeira Demi-Glace
Ingredients
Beef
- 1000 g Beef tenderloin 2.2 lb
- 15 ml Duck fat 1 tbsp
- 8 g Fine salt 1½ tsp
- 2 g Black pepper ½ tsp
Duxelles
- 350 g Mushrooms very finely chopped (12 oz)
- 60 g Shallots minced (2 oz)
- 30 g Butter 2 tbsp
- 15 ml Cognac or Madeira 1 tbsp
- 3 g Fine salt ½ tsp + white pepper
Foie gras & barrier
- 220 g Foie gras thin slices or mousse (8 oz) — freeze slices 20–30 min
- 120 g Prosciutto 4–5 oz — or 1 thin crêpe
- 375 –400g Puff pastry 13–14 oz
- 1 Egg yolk
Sauce
- 40 g Shallots 1½ oz
- 15 g Butter 1 tbsp
- 30 ml Madeira or Cognac 2 tbsp
- 125 ml Demi-glace ½ cup
- 10 g Cold butter 2 tsp, to finish
- Salt & pepper
Instructions
Sear, Shape & Chill the Beef
- Pat tenderloin very dry. Season all sides. Sear in duck fat over high heat, turning frequently until browned (3–5 min). Sear the ends. Cool 10 min, then wrap tightly in plastic to form a uniform cylinder. Refrigerate 30–45 min.
- If you love “flip searing” for steaks, you’ll also enjoy my steak au poivre (easy) and steak sandwich.
Cook a Dry, Paste-like Duxelles
- Melt butter; sweat shallots without color. Add finely chopped mushrooms and a pinch of salt; cook on medium-high until all moisture evaporates and you hear a faint sizzle. Deglaze with Cognac/Madeira; cook off. Season white pepper. It should be thick, cohesive. Spread thinly on a tray to cool completely.
Prepare the Barrier & Foie Gras
- Lay overlapping prosciutto on parchment to form a rectangle slightly larger than the beef. Spread a very thin film of duxelles over the prosciutto (glue). Freeze foie gras slices 20–30 min so they won’t melt prematurely. (If using mousse/torchon, keep very cold and apply thinly.)
Wrap, Then Chill Again
- Unwrap chilled beef. Place on the prosciutto sheet, smear a very thin layer of duxelles on the beef top, then add a single layer of foie gras (do not mound). Use parchment to help roll prosciutto snugly around beef. Wrap tightly in plastic. Refrigerate 20–30 min.
Enrobe in Puff Pastry
- Roll pastry to a neat rectangle (3–4 mm). Brush edges with egg wash. Remove beef roll from plastic, place seam-side down on pastry. Roll to seal (trim excess); crimp ends. Set seam-side down on a lined tray. Decorate with pastry trimmings if desired. Cut a small vent (chimney). Brush egg wash. Chill 20–30 min to firm.
Bake Hot, Rest Properly
- Bake at 400°F (200°C) for 20–25 minutes. Use a probe; pull at 118–122°F (48–50°C) internal for medium-rare. Rest 10–15 minutes before slicing thick coins with a sharp serrated or carving knife.
Sauce with Balance
- Sweat shallots in butter without color. Deglaze with Madeira/Cognac; reduce syrupy. Add demi-glace; simmer 2–3 minutes. Off heat, whisk in a little cold butter for sheen; season to taste. Keep warm.
Video
Notes
Pro Tips (Canada/USA Home Cooks)
- Thermometer is non-negotiable. Tenderloin goes from perfect to over quickly.
- Cold assembly = crisp pastry. Chill after sear and after wrapping.
- Thin layers win. Too much duxelles or foie gras will squeeze out and soak pastry.
- Demi-glace shortcut: Use a good bottled veal demi-glace; reduce gently.
- Reheat leftovers in a 300°F (150°C) oven on a rack 12–15 min; avoid microwaves.
Substitutions & Variations
- Foie gras: Use 120–150g (4–5 oz) pâté or mousse instead of slices (apply very thinly).
- Prosciutto-free: Use one very thin unsweet crêpe as the moisture barrier.
- Mushroom swap: Add 50g finely chopped shiitake or porcini for deeper savor.
- Sauce alt: Try creamy Roquefort sauce or the full Roquefort guide.
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