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Le Chaudron recipe
Filet mignon en croûte truffe
Truffled beef Wellington
⏱ 75 minServes 6Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1beef tenderloin, 800 g / 1¾ lb
2sheets of all-butter puff pastry
1fresh black truffle, 30 g / 1 oz
300 g (11 oz)cremini mushrooms
200 g (7 oz)mi-cuit foie gras
4 slicesBayonne ham
2gray shallots
100 ml (½ cup)Madeira
1whole eggfor glazing
3 tbspolive oil
30 g (1 oz)butter
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 beef tenderloin, 800 g / 1¾ lb
- 2 sheets of all-butter puff pastry
- 1 fresh black truffle, 30 g / 1 oz
- 300 g (11 oz) cremini mushrooms
- 200 g (7 oz) mi-cuit foie gras
- 4 slices Bayonne ham
- 2 gray shallots
- 100 ml (½ cup) Madeira
- 1 whole egg for glazing
- 3 tbsp olive oil
- 30 g (1 oz) butter
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the tenderloin out of the fridge 30 minutes before cooking. Season generously all over.
- Heat 2 tbsp olive oil and 15 g (1 tbsp) butter in the large cast-iron skillet over very high heat until just smoking. Sear the beef 2 minutes on each of its 4 sides.
- Let the seared beef cool completely, 30 minutes, so it doesn't make the pastry soggy.
- Make the duxelles: peel and finely chop the 2 shallots. Wipe the mushrooms clean and chop finely. Sweat the shallots 3 minutes in the remaining butter, then add the mushrooms.
- Cook 12 minutes over high heat, stirring often, until all the liquid has evaporated. Add the Madeira and flambé for 30 seconds. Let cool completely.
- Lay the first sheet of puff pastry on a lightly floured surface. Overlap the 4 slices of Bayonne ham into a rectangle on top. Spread the cooled duxelles evenly over the ham.
- Spread the cooled beef with the mi-cuit foie gras mashed with a fork and lay it on the duxelles. Grate the fresh truffle over it. Wrap the beef in the ham and pastry.
- Seal the pastry edges tightly with a little water. Beat the egg and brush over the pastry. Score a decorative pattern and bake 25 minutes at 200°C (400°F) until deep golden and the center reads 55°C (130°F).
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