Choose your language

In order to provide our customers with the most up to date information without delay, some of the French content was translated through machine translation. As as result, there may be errors in translation. We are working on adding the official translations.

English
Français
Español Home
中文 Home
Tagalog Home

Bookmark this page on a mobile device

Save or Bookmark this page on your mobile device for future reference. You can revisit the nutrition section, recipes and more anywhere anytime!

Tap the Share icon at the bottom of the page. It looks like a box with an arrow pointing up. In the Share menu, tap Add Bookmark. Enter a new name, if you like, or tap Save to save the bookmark under its original name.

Tap the Menu Button. Tap Add next to Bookmarks.

To bookmark a page in Chrome on your mobile device, use the “Share” button in your address bar.

Tap on the star in the URL bar. You will see the Page bookmarked notification.

Home
Recipes
Beef Wellington

Recipe

Beef Wellington

30 min prep

30 min cooking

Serves 8

Difficulty 3/5

Beef Wellington is a show-stopper. You can’t beat the dinner-drama of bringing a Wellington to the table.

Ingredients

2 ½ lb (1.13 kg) trimmed centre-cut Beef Tenderloin Premium Oven Roast, about 4-inches (10 cm) in diameter 1 tbsp (15 mL) olive oil Coarsely ground salt and pepper 2 tbsp (30 mL) butter 1 tbsp (15 mL) vegetable oil 2 shallots, finely sliced 1 green onion, finely sliced 2 cups (500 mL) finely chopped mushrooms 1 pkg (397 g) puff-pastry dough, thawed 2 ½ oz (70 g) chicken or duck liver paté (foie gras), thinly sliced 1 egg, beaten

Madeira Mushroom Sauce

4 cups beef broth (or 1 L container) ⅔ cup (150 mL) Madeira Generous splash of whipping cream 1 tsp corn starch Salt and pepper to taste

Get Ingredients

Directions

Step #1 If roast is tied, remove twine. Rub and season all over with olive oil, salt and pepper. Heat 1 tbsp (15 mL) of the butter with the vegetable oil in heavy skillet over medium-high heat; brown meat on all sides, about 8 minutes. Set aside. Step #2 In same skillet, melt remaining butter; add shallots and onion and cook over medium-high heat, stirring, until softened for about 1 minute. Add mushrooms and cook, stirring occasionally, until there is no liquid from the mushrooms remaining, about 5 to 10 minutes. Season to taste and set pan aside to use for the Madeira Mushroom Sauce. Step #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. Step #4 Roll out the package puff pastry dough on lightly floured board, on its underside, into a 13 x 12-inch (32 x 30 cm) rectangle, rolling over the seam to hold the 2 squares together. Place oven tenderloin and tuck dough around the sides and ends. Step #5 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. Step #6 Place 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.) Step #7 Adjust oven rack to lowest position and heat oven to 450°F 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. Step #8 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. Let stand for 10 minutes and transfer to carving platter. Carve into thick slices and serve with Madeira Mushroom Sauce.

Tip

MADEIRA MUSHROOM SAUCE

Place skillet used to make mushrooms over medium-high heat; stir in beef broth, stirring up brown bits from bottom of pan. Bring to boil and cook for 15 to 20 minutes to reduce to 1-2/3 cups. Stir in Madeira and continue to boil until liquid is reduced again to 1-2/3 cups about 5 minutes. Stir in whipping cream to finish. If desired, thicken by stirring in corn starch mixture; cook 3 to 4 minutes until slightly thickened. Season with salt and pepper to taste. Pour into gravy boat to serve.

Cuts Used in This Recipe

Tenderloin

Tenderloin Premium Oven Roast

Tenderloin

Tenderloin Peeled

More to Explore

Where to Find Canadian Beef (opens in a new tab)

Diet & Wellness (opens in a new tab)

Recipe Collections (opens in a new tab)

World Cuisine (opens in a new tab)

Frequently Asked Questions (opens in a new tab)

Canadian Beef (opens in a new tab)

Canada Beef Network

Canada Beef Information Gateway (opens in a new tab)

Food Service Gateway (opens in a new tab)

Canada Beef Chat

Canada Beef Guide (opens in a new tab)

CanadaBeef.ca (opens in a new tab)

Home

The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.