Beef Wellington With Mushroom and Boursin Cheese

READY IN: 3hrs 15mins
SERVES: 8-10




  • Preheat oven to 400 degrees.
  • Season roast with salt, pepper, garlic powder and basil to taste.
  • On a rack, in an uncovered roasting pan, roast filet in middle of oven for 30 to 45 minutes or longer, until a thermometer registers 120 degrees.
  • Allow filet to cool completely and discard larding fat and strings if strings are there.
  • Meanwhile, saute the garlic and mushrooms in the olive oil until carmelized.
  • Drain mushrooms and garlic and mix with boursin cheese.
  • Let mixture chill while waiting for beef to cool. Drink a glass of wine.
  • Once beef is cooled completely, spread the chilled boursin-mushroom mixture all around it.
  • On a floured surface, roll the 1 lb. of puff pastry into a rectangle large enough to enclose the filet completely, which should be about 20 x 12 inches.
  • Invert the coated filet very carefully onto the middle of the dough and fold up the long sides of the dough to enclose the filet.
  • With your finger you can make criss-cross grooves in the dough as a decoration.
  • Brush the edges of the dough with egg white to seal.
  • Repeat with the ends of the dough.
  • Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan and brush with egg wash.
  • Chill for 1 hour, but not more than 2 hours. Drink another glass of wine.
  • Make sure that oven is preheated to 400 degrees and bake the filet in the middle of the oven for 30 minutes.
  • Reduce the heat to 350 degrees and bake for 5 to 10 minutes longer, or until a meat thermometer registers 130 degrees for medium-rare.
  • Remove from oven and allow to rest for 15 minutes.