Deconstructed Beef Wellington

Name: Deconstructed Beef Wellington
Prep time: 45 min
Cook time: 2 h 30 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 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)

in All Recipes, Oven, Roast Beef, Steak, Tenderloin, Wellington name Cold Weather, Comfort Foods, Dinner Party

Deconstructed Beef Wellington

Prep Time: 45
Cook Time: 150
Total Time: 315
Serving: 6

Print Recipe

Making Beef Wellington as individual servings is a modern take on the classically elegant meal.

Directions

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. Pour onto gravy boat to serve.

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.