7X Beef Wellington



  • 1-7X 8 Inch Long Piece tenderloin center cut, trimmed and cut into 4 Long Strips
  • Kosher Salt
  • Freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 1 medium shallot, finely chopped
  • 1 medium garlic clove, finely chopped
  • 16 ounces cremini and white cap mushrooms, trimmed and finely chopped
  • 2 Bags of Spinach, steamed and chopped
  • 1 teaspoon finely chopped fresh thyme leaves
  • 6 duck liver, Broken into small pieces
  • 1 puff pastry, thawed in the refrigerator if frozen
  • All-purpose flour, for dusting
  • 1 large egg, lightly beaten{item}


Season and Sear the 7X Beef, set aside to cool. Make the mushroom duxelle, add butter to a sauté pan, mushrooms, garlic, shallots, thyme, cook and let most of the liquid reduce, set aside and let it cool.

Role out puff pastry, place 1 piece of 7X Filet on top of it, spread mushroom mix on top, on top of the mushrooms spread the steamed spinach, and put a some of the liver on top of it, role the pastry over it, (make sure the seam stays under the meat side not the mixture of mushrooms spinach and liver), brush with egg wash to seal and also the top for a even color after it cooks. Repeat the remaining pieces, place them in a sheet pan lined with parchment paper and a dust of flour and baked them at 425 to 450 for 15 minutes or until puff pastry is crispy and golden brown. Let it rest for a few minutes slice and serve.

Prepared by 7X Chef, Alex Marques