Beef Wellington

Beef Wellington

  • Preparation 50 min
  • Cooking 55 min
  • Cooling 2 h
  • Servings 1
  • Makes 6

The classic English recipe, Beef Wellington, is slightly labour-intensive but definitely worth the effort! Why not make it your main dish instead of turkey this holiday season?

Categories

Ingredients

  • Beef

    • 1 centre cut beef tenderloin roast, about 2 lb (900 g), trimmed and untied
    • 2 tbsp (30 ml) vegetable oil
  • Mushroom Duxelles

    • 2 shallots, chopped
    • 2 garlic cloves, quartered
    • 3/4 lb (340 g) white mushrooms, halved
    • 1/2 tsp thyme, finely chopped
    • 2 tbsp unsalted butter
    • 2 tbsp (30 ml) Madeira wine
    • 1 tbsp breadcrumbs
  • Assembly

    • 1 egg
    • 1 tbsp (15 ml) milk
    • 1 sheet (1 lb/450 g) store-bought puff pastry
    • 2 oz (55 g) chicken liver pâté, cut into 1/2-inch (1 cm) slices
    • 2 tsp (10 ml) Dijon mustard
  • Madeira Sauce

    • 1 shallot, finely chopped
    • 3 tbsp unsalted butter
    • 1/4 cup (60 ml) Madeira wine
    • 2 cups (500 ml) veal stock

Preparation

  • Beef

  • Mushroom Duxelles

  • Assembly

  • Maidera sauce

Personal Note