Making Beef Wellington as individual servings is a modern take on the classically elegant meal.
Prep: 45 mins
Cook: 2 hrs 30 mins
Yields: 6 servings
2 ½ lb (1.5 kg) Centre-cut Beef Tenderloin Premium Oven Roast, cut into six 1-inch thick medallions
2 tbsp canola oil, divided
Coarsely ground salt and pepper
2 tbsp butter, divided
2 shallots, finely sliced
1 green onion, finely sliced
2 cups finely chopped mushrooms
1 pkg (397 g) puff-pastry dough, thawed
2 ½ oz chicken or duck liver paté (foie gras), thinly sliced
1 egg + 1 tbsp water, beaten to make an egg wash
Madeira Mushroom Sauce (recipe follows)
Wilted Spinach (recipe follows)
TO MAKE PUFF PASTRY WELLIES: Preheat oven to 425ºF. Roll out the package puff pastry dough on lightly floured board to a thickness of ½-inch. Using a sharp knife or cookie cutter, cut pastry into 3-inch circles. Place on a parchment-lined baking sheet. Pierce each pastry piece several times with a fork. Brush with egg wash and bake 10 to 12 minutes until golden brown. Set aside.
TO MAKE BEEF: Reduce oven heat to 375ºF. Rub and season both sides of beef medallions with 1 tbsp of the oil, salt and pepper. Heat 1 tbsp butter with remaining oil in a heavy skillet over medium-high heat; brown meat on both sides, about 1 to 2 minutes per side. Transfer to a baking sheet. Set aside; in same skillet, melt remaining butter. Add shallots and onion and cook over medium-high heat, stirring, until softened for about 1 minute. Add mushrooms and cook, stirring occasionally, until there is no liquid from the mushrooms remaining, about 5 to 10 minutes. Season to taste. NOTE: Set pan aside to use for Madeira Mushroom Sauce.
Top each medallion with paté slices and mushroom mixture. Bake in oven for 8 to 10 minutes to finish. Serve with Madeira Mushroom Sauce, Wilted Spinach and 1 to 2 puff pastry Wellies.
MADEIRA MUSHROOM SAUCE: Place skillet used to make mushrooms over medium-high heat; stir in 4 cups beef broth, stirring up brown bits from bottom of pan. Bring to boil and cook for 15 to 20 minutes to reduce to 1-2/3 cups. Stir in 2/3 cup Madeira and continue to boil until liquid is reduced again to 1-2/3 cups about 5 minutes. Stir in a generous splash of whipping cream to finish. If desired, thicken by stirring in a mixture of 1 tsp corn starch with 1 tsp cold water; cook 3 to 4 minutes until slightly thickened. Season with salt and pepper to taste.
WILTED SPINACH: Place skillet used to make sauce over medium-high heat; stir in1 tbsp butter and 1 tsp chopped garlic. Sauté for 1 minute. Add 4 cups baby spinach, stir to cover with butter for 30 seconds. Turn off heat, cover and allow spinach to wilt.
We take your interest in our newsletter as a compliment and respect your right to privacy. We will not share or distribute your personal information and you can opt out anytime. We hope you enjoy our newsletter, thank you for Joining Us! ~Canada Beef