Beef Wellington with leeks

Author: Les Cultures de chez nous
Filet de boeuf en croûte aux poireaux
Preparation 30
Baking 30
Portions 4
Freezing No


  • 1 kg (2.2 pound) of beef tenderloin (filet mignon)
  • Salt and pepper up to taste
  • 30 ml (2 tablespoons) of butter
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 30 ml (2 tablespoons) of olive oil
  • 190 ml (3/4 cup) of chopped Paris mushrooms
  • 125 ml (1/2 cup) of foie gras pate
  • 1 pound of thawed puff pastry
  • 1 egg
  • 30 ml (2 tablespoons) of milk
LeeksFind our bag in yourlocal grocery store

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  • Season beef tenderloin with salt and pepper. In a large pan, at high heat, brown beef tenderloin over all sides. Remove from pan and set aside. In the same pan, brown leeks and mushrooms with olive oil for 2 to 3 minutes. Cool down. Preheat oven at 420°F (220°C).
  • Slice puff pastry in two portions, if needed. Over a lightly floured surface, set down a portion of pastry into a rectangle of 20 inches x 12 inches. Lay undercrust over a baking sheet covered with parchment paper. Set beef tenderloin in its center, foie gras pate, leeks mixture and mushrooms.
  • Whisk egg with milk and brush lightly periphery of undercrust.
  • Set over rest of pastry into a rectangle large enough to cover all beef tenderloin and undercrust.
  • Set a second pastry layer over tenderloin while being careful to center. Seal sides with your fingers. Oven bake 20 minutes. Reduce oven at 350°F (180°C) and bake for 10 minutes.
  • Cool down 5 minutes before serving.

Chef's notes

To chose a good quality of foie gras pate (take a look at fine meats). Serve with roasted vegetables and rosemary, take a look at recipe: Oven roasted leeks mignons