Todays Coastal Cooking recipe is courtesy ofChef Richard Silvia of The White Horse Tavern via our weekly Rhode Show segments, which premiere Tuesdays at 9am.


Yield: 2 people

  • 2 - 5 oz. Filet Mignons, from a small tenderloin
  • 3 oz. Foie Mousse
  • 2 - 55 Puff Pastry Squares
  • 1 Egg Yolk
  • 1 Tbsp Water
  • 2 Tbsp Cornmeal Salt and Pepper to taste
  • Canola Oil as needed
  • 1 cup demi glace cup madeira
  • 2 Tbsp Truffle Juice
  • 2 Tbsp Truffle Peelings
  • 1 Shallot, Peeled and Diced


For the Wellington:

Heat a medium sized saute pan to medium-high heat. Add the canola oil until it shimmers. Season the filets with salt and pepper, then sear rare on all sides until golden crust is formed. Place in a refrigerator and cool until chilled well. Lay out the puff pastry and roll out slightly. Place 1 oz foie mousse in the center of the puff pastry and position a chilled filet directly centered on top. Fold the edges up, wrapping the filets completely. Whisk the egg and water mix together and brush evenly on the outside of the puff pastry. Set the wellingtons on a sheet pan dusted with cornmeal Place the wellington in an oven preheated to 450F. Bake for 15-20 minutes or until an internal temperature is 125F for medium rare.


For The Perigeaux Sauce: In a small saucepan. sweat the shallots until translucent. Add the madeira wine and reduce to a syrup. Add the remaining ingredients and bring to a simmer. Set aside to plate.


To Plate: Spoon the Sauce to the center of the plate. Add your favorite starch and vegetable to the plate and place the wellington leaning against them centered on the plate.