Recipes

Beef Wellington

  • SERVES:
    Servings
    6
  • PREP TIME:
    Prep Time
    1hr 30
    minutes
  • BAKE TIME:
    Cook Time
    40
    minutes
  • TOTAL TIME:
    Total Time
    2hr 10
    minutes

ingredients

  • 1 Package TENDERFLAKE Puff Pastry, defrosted overnight in refrigerator
  • 3 lbs (1.36 Kg) Beef Fillet - Trimmed and Tied
  • Salt and Pepper, to taste
  • 2 Tablespoon (30 mL) Olive Oil
  • 2 Tablespoon (30 mL) Unsalted Butter
  • 1 Onion Chopped
  • 1 Cup (250 g) Button Mushrooms Chopped
  • 3 Tablespoon (45 mL) Chopped Italian Parsley
  • 6 oz (175 g) Smooth Pork Liver Pate
  • Mushroom Gravy

  • 2 Tablespoon (30 mL) Unsalted Butter
  • 2 Shallots - Chopped
  • 1 Clove of Garlic - Minced
  • 1 Tablespoon(15 mL) Chopped Parsley
  • 1 Teaspoon (5 mL) Chopped Fresh Thyme
  • Salt and Pepper, to taste
  • 2 Cups (500 g) of Beef Stock
  • 2 Cups (500 g) Chopped Mushrooms

directions

  1. Saute Shallots and Garlic in Melted Butter for approximately 4-5 Minutes
  2. Add in Sliced Mushrooms and cook for 10 Minutes until dry and browned
  3. Add Stock and Simmer for 10 Minutes
  4. Press through sieve and stir in Chopped Parsley and Thyme
  5. PREHEAT oven to 375°F (190°C)
  6. Season the Beef w/ Salt and Pepper and tie with Kitchen String
  7. Heat Oil in a Frying Pan and Brown Beef Fillet on all sides and place into Shallow Roasting Pan
  8. Roast at 375 for 30 Minutes for Medium OR 40 Minutes for Well Done
  9. Allow to cool completely in refrigerator and remove string
  10. Melt Butter in Frying Pan and add Onions and Mushrooms, cooking until all the moisture has evaporated and the Mushrooms are brown for about 10 - 15 mins. and place into bowl to cool completely
  11. Combine Pate, along with Parsley and Salt + Pepper, to taste in a Mixing Bowl
  12. Spread Pate Mixture over Beef and Wrap with TENDERFLAKE Puff Pastry, making sure to seal the Pastry completely
  13. Brush with Beaten Egg. Roll out remaining pastry, cut and create a pattern on top
  14. Glaze with the Egg Wash again
  15. Bake at 390°F (200°C) until the pastry is crisp and golden - approximately 40 Minutes
  16. Allow to stand for 10 Minutes before serving