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wonderful wagyu-bacon-foie gras wellington

fhbrowne avatar
Recipe by
FH Browne
@fhbrowne
Ridgefield, WA

Talk about the ultimate entrée. This dish combines some of the finer points of haute cuisine into a feast of the best meat tastes on earth. Seared marbled Wagyu beef tenderloin, Hickory-Honey-Maple infused bacon, morel and shitake mushrooms in a bourbon duxelle preparation, and decadent fire-grilled foie gras in a light and flaky puff pastry. Sounds hard? Nope it's actually very easy, a bit time consuming, but after one bite you'll realized it was worth every second.

yield 4 serving(s)
prep time 25 Min
cook time 45 Min
method Bake

Ingredients For wonderful wagyu-bacon-foie gras wellington

  • MUSHROOM DUXELLES
  • 3
    slices hickory honey-maple smoked bacon, cooked and minced
  • 1 Tbsp
    bacon grease, from above
  • 5 oz
    morel mushrooms, washed, dried, chopped
  • 5 oz
    shitake mushrooms, washed, dried, chopped
  • 1/2 tsp
    finely minced fresh garlic
  • 2 Tbsp
    minced shallots
  • 3 Tbsp
    bourbon or scotch, top quality
  • 2 Tbsp
    soy sauce, top quality
  • BEEF WELLINGTON
  • 4
    (6 oz) thick cut filet mignons (beef tenderloin)
  • 1 tsp
    flake salt
  • 1/4 tsp
    freshly ground black pepper
  • 1/2 tsp
    freshly ground black pepper
  • 1 Tbsp
    bacon grease from below
  • 4
    (1 oz.) slices foie gras
  • 4
    slices hickory honey-maple smoked bacon, partially cooked
  • 1
    17x14-inch sheet puff pastry, thawed
  • egg wash - 1 egg beaten with 2 teaspoons water

How To Make wonderful wagyu-bacon-foie gras wellington

  • 1
    In a small skillet cook seven slices of hickory honey-maple smoked bacon until crispy, drain, chop three of the slices, reserving four, and set both chopped and whole bacon slides aside, retain 1 tablespoon of the bacon grease in the skillet and pour the remaining grease into a small bowl. Set aside.
  • 2
    In a the same skillet cook the chopped mushrooms and shallots in the bacon grease over medium-high heat for 3-4 minutes, add in the garlic, and cook for 10 minutes until most of the liquid has evaporated. Add the bourbon and soy sauce. Continue stirring until the mixture is completely dry then remove from the burner and set aside.
  • 3
    Preheat oven to 425˚F. Line a cookie or baking sheet with parchment paper and set aside. Season both sides of the 4 filets with salt and pepper.
  • 4
    Put the cast iron skillet with bacon grease on a medium-high burner and sear the four fillets for 1-2 minutes per side. Set aside to cool.
  • 5
    In the grease remaining in the pan quickly sear the four slices of foie gras, for 1 minute per side. Remove from heat and set aside.
  • 6
    Remove the puff pastry from the refrigerator and cut into four equal-sized squares, place them on the parchment paper and return to the refrigerator.
  • 7
    Spread 1/4 of the mushroom mixture on one side of each fillet, flatten with your hand, then top with a slice of the foie gras and a slice of the bacon (you will have to break the bacon into two halves).
  • 8
    Place one filet mushroom-foie gras-bacon side down in the center of each of the puff pastry squares flipping the meat over quickly. Using a pastry brush the inside edges of the pastry with the egg wash, fold over the edges and turn upside down on the parchment paper. Brush all over with the egg wash and cut two slits in the top of each pastry.
  • 9
    Bake in the oven for about 20 minutes or until instant-read thermometer 125˚F for medium rare. Remove from the oven, cover with foil, and let rest for 10 minutes.
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