Deconstructed Beef Wellington

 

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

 

RatingDifficultyBeginner

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Yields6 Servings
Prep Time45 minsCook Time2 hrs 30 minsTotal Time3 hrs 15 mins

 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)

1

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.

2
3

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.

4

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.

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)

Directions

1

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.

2
3

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.

4

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.

Deconstructed Beef Wellington
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