Beef Wellington with Foie Royale

Beef Wellington with Foie Royale by Soham Sonawane at The Dorchester

Foie Royale is an ethically produced culinary sensation to replace the traditional Foie Gras. It is produced from ducks and geese that are raised outside, enjoying freedom from an early age. German law prohibits the forced feeding or “gavage” of animals.

The natural liver and fat are blended and cooked, to produce a wonderful tasting product that is the same in texture, structure, colour and melting behaviour, silky smooth and perfect every time.

Read more here.


Preparation time: 2 hours
Cooking time: 30 minutes plus 20 minutes resting
Serves:  5-6

800g-1kg of Walter Rose prime beef fillet
500g puff pastry, rolled out to 15cm x 30cm and half a cm think
65g duck or goose Foie Royale
2 eggs
1tbsp milk
2-3tbsp English mustard
203tbsp vegetable oil
2-3tbsp sea salt
2-3tbsp ground Santa Maria Tellicherry pepper
180g mushroom pate
4 pancakes


Place the Foie Royale into a freezer for 15 minutes.

Open the Foie Royale and discard the box and casing. Push the cold Foie Royale block into the incision in the core of the fillet.

Pre-heat a frying pan on a high heat with oil. Season the fillet thoroughly with sea salt and ground black pepper. Sear and seal the beef for 2-3 minutes, lightly browning the outside. Remove and place on a wire rack or oven tray to cool.

Once cooled, brush with the English mustard, ensure it is coated evenly.

In a smaller frying pan, dry cook the roasted mushroom pate for about 3 minutes to ensure there is little moisture. Remove from the heat and set aside to prepare for the layering

On a dry surface lay a large piece of cling film. Begin the layering process with the pancakes, laying out 4 of them (cut to size if necessary) to form a rectangular shape that is around 5 cm longer than and wider than the beef fillet. Spread the mushroom pate over the pancakes. Place the beef on top.  Begin to cover the beef using the cling film, gradually wrapping the pancakes around the meat, to eventually form a parcel. Secure the ends of the parcel by twisting them in to a knot. Place in the fridge to chill.

Whisk the egg yolk and milk together to make an egg wash. Lay out the puff pastry sheet on a floured surface and roll out to the desired size. Unwrap the cling filmed parcel (discard the cling film) and slowly wrap the pancaked beef in the puff pastry fully enclosing it as close to the beef as possible. Brush  egg wash between the overlapping sides of pastry to create a seal. Make sure the seal is on the base of the Wellington. Lightly brush the outside with egg wash. Place back in the fridge to chill for an hour.

Preheat the oven to 200C/Gas mark 6 (180 fan assisted oven). Remove the Wellington from the fridge and place on a wire rack to brush with the remaining egg w Using a metal fork, draw any desired lattice patterns. Line a baking tray with greaseproof paper, and place in the preheated oven for 25 to 30 minutes, or until the pastry is golden anQ crispy. Leave to rest for about 20 minutes before serving.

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