Beef Wellington
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?
Ingredients
- 1 centre cut beef tenderloin roast, about 2 lb (900 g), trimmed and untied
- 2 tbsp (30 ml) vegetable oil
- 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
- 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
- 1 shallot, finely chopped
- 3 tbsp unsalted butter
- 1/4 cup (60 ml) Madeira wine
- 2 cups (500 ml) veal stock
Instructions
- On a work surface, generously season the roast with salt and pepper.
- In a non-stick skillet over high heat, brown the roast in the oil on all sides. Let cool on a wire rack. Transfer to a plate and refrigerate, uncovered, for 1 hour. Clean out the skillet.
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?