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Boeuf En Croute or Beef Wellington

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“This seems complicated, but when you have made it once, it really isn't. This is a huge favourite and also the meal my eldest asks for every birthday. I serve it with garlic mashed potatoes and usually asparagus because that is his fave or broccoli au gratin.”
1hr 15mins

Ingredients Nutrition

  • 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


  1. Preheat oven to 400°F.
  2. 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.
  3. Remove and let stand until cooled. Remove string.
  4. Preheat oven to 425°F.
  5. Place paté in a bowl and beat until smooth.
  6. Roll out puff pastry 1/2 inch thick, large enough to completely envelop the roast.
  7. Spread paté over top and sides of filet. Place filet, paté side down on pastry. Spread remaining paté on the top of the filet.
  8. Brush one side of the pastry with egg. Fold unbrushed over meat; fold together and press.
  9. Brush entire pastry with egg and bake for 40 minutes -- increasing by 5 minutes for more well done.

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