Deconstructed Individual Beef Wellingtons

Beef Wellington comes un-done in this delicious version and elegant presentation. Although there are many ingredients, broken down into the components, it’s not that difficult to tackle.
Yield 6 Servings Prep. Time 30 min Cooking Time 75 min Total Time 105 min


Here are the following ingredients:

  • 1 pkg (397 g) frozen puff pastry dough, thawed
  • All-purpose flour
  • 1 egg
  • 2½ lb (1.25 kg) Beef Tenderloin Premium Oven Roast, centre-cut, cut into six 1-inch (2.5 cm) thick medallions
  • 2 tbsp (30 mL) vegetable oil, divided
  • Coarsely ground salt and pepper
  • 2 tbsp (30 mL) butter, divided
  • 2 shallots, finely sliced
  • 1 green onion, finely sliced
  • 2 cups (500 mL) finely chopped mushrooms
  • 2½ oz (75 g) chicken or duck liver pâté, thinly sliced
  • 4 cups (1 L) beef broth
  • ⅔ cup (150 mL) Madeira
  • Whipping cream
  • 1 tsp (5 mL) cornstarch mixed with 1 tsp (5 mL) cold water (optional)
  • Salt and pepper
  • 1 tbsp (15 mL) butter
  • 1 tsp (5 mL) minced garlic
  • 4 cups (1 L) baby spinach
  • Salt and pepper

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Puff Pastry Wellies: Roll out the puff pastry dough on lightly floured board to a thickness of ½-inch (1 cm). Using a sharp knife or cookie cutter, cut pastry into 3-inch (7.5 cm) circles. Place on a parchment-lined baking sheet, spacing them apart. Pierce each pastry piece several times with a fork. Whisk egg with 1 tbsp (15 mL) water in a small bowl and brush pastry circles with egg wash. Bake in preheated oven 425ºF for 10 to 12 minutes until golden brown. Set aside.

  2. Beef Medallions: Reduce oven heat to 375ºF. Brush both sides of beef medallions with 1 tbsp (15 mL) of the oil and season with salt and pepper to your taste. Heat remaining oil and 1 tbsp (15 mL) butter over medium-high heat in a heavy skillet; in batches as necessary, brown meat on both sides, about 1 to 2 minutes per side. Transfer to a baking sheet; set aside.

  3. Melt remaining butter in same skillet. Add shallots and onion; cook, stirring, for about 1 minute or until softened. Add mushrooms and cook, stirring occasionally, for about 5 to 10 minutes or until liquid has evaporated and mushrooms start to brown. Season with salt and pepper to taste. Transfer mushroom mixture to a bowl and set pan aside to use for Madeira Mushroom Sauce.

  4. Madeira Mushroom Sauce: Place reserved skillet over medium-high heat; add beef broth and bring to a boil, stirring up brown bits from bottom of pan. Boil for 15 to 20 minutes to reduce to about 1⅔ cups (400 mL). Stir in Madeira and continue to boil for about 5 minutes or until liquid is reduced again to 1⅔ cups (400 mL).

  5. Meanwhile, top each beef medallion with pâté slices and mushroom mixture. Bake in oven for 8 to 10 minutes or until digital instant-read thermometer inserted sideways into centre of medallions registers 145°F (63°C) for medium-rare (or 160°F/71°C for medium, or 170°F/77°C for well-done) to finish.

  6. To finish sauce, stir in a generous splash of whipping cream to taste. If desired, thicken sauce by stirring in cornstarch mixture; cook, stirring, for 3 to 4 minutes until slightly thickened. Season with salt and pepper to taste. Pour onto gravy boat to serve; reserve skillet for spinach.

  7. Wilted Spinach: Return skillet to medium-high heat; add butter and garlic; cook, stirring, 1 minute. Add baby spinach and salt and pepper to your taste, stir to cover with butter for 30 seconds. Turn off heat, cover and allow spinach to wilt.

  8. Arrange Wilted Spinach and 1 or 2 Puff Pastry Wellies on serving plates; place Beef Medallions on top of spinach and spoon Madeira Mushroom Sauce over beef.