Recipes with foie gras pate

French wild mushroom and foie gras stuffing for veal medallions, with shiitake, cepes, chanterelles, button mushrooms, shallots, white wine, and chives. A masterchef-style restaurant component.

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

Beef Wellington wraps a roasted beef tenderloin in foie gras, mushroom duxelles, and puff pastry, served with a Madeira-truffle sauce. The classical French restaurant centerpiece for special occasions.

If you've ever wanted to make or try beef wellington, then this simple recipe will help you achieve that cooking goal!