Spicy Beef Wellington

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Spicy Beef Wellington


7 ounces of puff pastry (allow time to defrost if using frozen)
1 pound of beef tenderloin
1/3 pound of foie gras
1 cup of red wine
1 egg

2 tablespoon olive oil

1/2 bottle of BAH BAH hot sauce

A pinch of salt
A pinch of pepper
A pinch of thyme
A pinch of rosemary


  1. Preheat oven to 350°f.
  2. On a lightly floured surface, roll out the puff pastry sheet to a desired size
  3. Brush foie gras on the pastry puff
  4. Lightly brush BAH BAH hot sauce over foie gras
  5. Take the meat and sprinkle salt, pepper, thyme and rosemary
  6. Add meat to large skillet over high heat. Sear the fillet in the pan on all sides until well browned. Let cool. 
  7. Place meat on pastry puff
  8.  Brush the edges of the pastry with the beaten eggs. Fold the pastry around the fillet, cutting off any excess at the ends. Place on a small plate, seam side down, and brush beaten egg yolks all over the top.
  9. Let chill for 5 minutes.
  10. Place the pastry-wrapped fillet on a baking pan. Brush the exposed surface again with beaten eggs.
  11. Place in oven for 20-25 minutes
  12. Then place the meat on top of the dough and cover it. Beat the egg and spread it on top of the dough in order to glitter the dough.
  13. Take this, and put it in the oven for 20 minutes at 350°f.