Beef Wellington

Main dish only, ready-to-bake.

Filet of beef wrapped in mustard duxelles, Périgourdine sauce.

The Menu Extra brigade braved the North Sea to reach England, birthplace of Queen Elizabeth, the Beatles and Gordon Ramsay. For our new crusty dish, it was only a matter of time before the chefs tackled beef Wellington, the British icon of gastronomy! So we followed the English tradition by using a fillet of beef that we wrapped in a duxelle of mushrooms and Dijon mustard. To accompany this grandiose meal, the honors go to the Périgord, a velvety sauce with red wine and truffles.

Preheat the oven to 245°C (475°F).

Bake for 26 minutes. Rest for 9 minutes. Heat the sauce until boiling.

Pâte à Pithiviers : Farine de blé, Fécule de maïs, Beurre, Eau, Oeuf, Sel
Farce : Boeuf, Champignons de Paris, Moutarde, Oeuf, Crème, Farine de blé, Sel, Bette à carde.
Sauce : Os de boeuf, Retailles de boeuf, Échalote, Pâte de tomate, Oignon blanc, Vin rouge, Vinaigre de vin rouge, Pâte de truffes, Fécule de maïs, Beurre, sel."