Beef Wellington
- Serves 8
- Prep time 15 minutes
- Cook time 40 minutes
Nutrition facts
Per serving: Calories 908, Protein 42 g, Fat 60 g, Carbohydrates 50 g, Fibre 2 g, Iron 8 mg, Calcium 48 mg, Sodium 426 mg
Beef Wellington
Here’s a simplified version of the beloved Beef Wellington. With duck liver mousse and sautéed mushrooms, success is guaranteed!
Also needed
- 30 ml (2 tbsp) olive oil
- 1 egg yolk, beaten with a little water
Optional
- 30 ml (2 tbsp) parsley, chopped
Preparation
- Preheat the oven to 180°C (350°F).
- Heat 15 ml (1 tbsp) of olive oil in a frying pan over medium heat. Sear the beef tenderloin for 2 to 3 minutes. Season with salt and pepper, and let cool.
- Heat the rest of the oil in another frying pan over medium heat.
- Cook the shallots with the mushrooms for 3 to 4 minutes, until all the liquid has evaporated. Let cool.
- Add the duck liver mousse and the parsley, if desired. Season with salt and pepper.
- On a floured surface, roll out the dough into a rectangle, 25 cm x 20 cm (10 in. x 8 in.). Spread the prepared mushrooms onto the dough.
- Place the tenderloin in the centre of the puff pastry. Fold the dough over the tenderloin so that it is fully covered. Place the wrapped tenderloin on a baking sheet lined with parchment paper with the closure facing downward. Brush the dough with egg yolk.
- Bake for 40 to 45 minutes.
- Remove from the oven and let rest.
Side dish idea
Port Wine and Pepper Sauce
Melt 30 ml (2 tbsp) butter in a pot over medium heat. Cook 60 ml (¼ cup) chopped shallots for 1 to 2 minutes. Pour in 250 ml (1 cup) port wine and reduce by half. Pour in 250 ml (1 cup) demi-glace sauce and 60 ml (¼ cup) maple syrup. Reduce by half, until syrupy. Season with salt and pepper.
Stir-Fried Asparagus and Cherry Tomatoes
Heat 15 ml (1 tbsp) olive oil with 15 ml (1 tbsp) butter in a frying pan over medium heat. Cook 300 g (⅔ lb) asparagus cut into pieces for 2 to 3 minutes. Add 20 to 25 cherry tomatoes, 30 ml (2 tbsp) chopped chives and 15 ml (1 tbsp) chopped thyme. Season with salt and pepper. Cook for 1 to 2 minutes.
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