Boeuf En Croute or Beef Wellington

READY IN: 1hr 15mins


  • 5
    lbs boneless filet of beef
  • salt and pepper
  • 14
    cup butter
  • 1
    tablespoon oil
  • 1
    (8 ounce) package frozen puff pastry
  • 2
    (8 ounce) packages foie gras pate (pate de foie-I use the pepper variety)
  • 1
    egg, beaten


  • Preheat oven to 400°F.
  • Sprinkle beef with salt and pepper; heat half the oil and butter in a pan and brown beef on all sides. Place in roasting pan, dot with remaining butter and roast for 10 minutes -- longer if you want it more well done.
  • Remove and let stand until cooled. Remove string.
  • Preheat oven to 425°F.
  • Place paté in a bowl and beat until smooth.
  • Roll out puff pastry 1/2 inch thick, large enough to completely envelop the roast.
  • Spread paté over top and sides of filet. Place filet, paté side down on pastry. Spread remaining paté on the top of the filet.
  • Brush one side of the pastry with egg. Fold unbrushed over meat; fold together and press.
  • Brush entire pastry with egg and bake for 40 minutes -- increasing by 5 minutes for more well done.