Ingredients

Directions

1. If roast is tied, remove twine. Rub all over with olive oil and season with salt and pepper to your taste. Heat 1 tbsp (15 mL) of the butter with the vegetable oil over medium-high heat in heavy skillet; brown meat for about 8 minutes, turning to brown on all sides. Transfer to a plate and set aside. 2. 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. 3. Pat reserved tenderloin dry with paper towel; top with pâté slices and mushroom mixture, pressing mixture onto tenderloin to hold. Set aside. Line rimmed baking sheet with foil or parchment paper; spray lightly with non-stick spray. Set aside. 4. Roll out the puff pastry dough on lightly floured surface (if your pastry is a block, place the smooth side up before you roll), into a 13 x 12-inch (32 x 30 cm) rectangle, rolling over the seam to hold the 2 squares together. Place over tenderloin and tuck dough around the sides and ends. Gently turn over, wrapping dough around underside and ends of tenderloin to fully enclose; brush some beaten egg along edges of seams where dough overlaps, pressing gently to seal. 5. Place Beef Wellington seam side down onto baking sheet. Refrigerate for at least 15 minutes or up to 1 hour. (If refrigerated 1 hour, let the Wellington sit at room temperature 30 minutes before baking.) 6. Adjust oven rack to lowest position and preheat oven to 450°F (230°C) oven. (NOTE: The Beef Wellington is roasted on the lowest rack of a very hot oven to help create a crispy crust.) Cut 3 slits across the top of pastry to allow steam to escape while baking; brush all over with beaten egg. 7. Bake Wellington until golden brown (shielding with loose cover of aluminum foil if getting to brown), and digital instant-read thermometer inserted into centre of roast reads 145°F (63°C) for medium-rare doneness, about 35 minutes. 8. Madeira Mushroom Sauce: Meanwhile, 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). 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. 9. Remove Beef Wellington from oven and let rest for 10 minutes; transfer to carving platter. Carve into thick slices and serve with Madeira Mushroom Sauce.

How to Cook It

Cuts Used in This Recipe

Classic Roast Beef Wellington with Mushroom Madeira Sauce

Tenderloin

Classic Roast Beef Wellington with Mushroom Madeira Sauce

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Tenderloin Premium Oven Roast

Short Tenderloin Tip Peeled

Butt Tenderloin Roast