• Home
  • Articles
  • Recipes & How-to’s
  • Ask Paul
  • Videos
  • Media
  • Entrees
      • Spicy Tangerine Salmon Tartare
      • Root Beer Braised Heritage Angus Beef Short Ribs
      • Sweet & Sour Pork & Prawn Stir Fry
      • Lazy Man's Chicken Cordon Bleu
      • Pan Seared Black Cod with Tomato Caper Relish
      • Buttermilk Fried Chicken
      • Succulent Lamb Loin w/ Vanilla Parsnip Puree
      • Mediterranean Quiche
      • Fig & Apple Stuffed Pork Tenderloin
      • Prosciutto Wrapped Halibut
      • Beef Wellington
      • Arugula Pesto Rubbed Rack of Lamb w/ Quinoa Salad
      • Sleemans Honey Brown Brined Pork Chops & Chipotle-Lime Prawns
      • Chipotle Lime Steak Tacos
      • Turkey & Chorizo Stew
      • Farro & Mushroom Risotto
      • Chipotle-Lime BBQ Chicken
      • Applewood Smoked Salmon on the Q!
      • Chipotle Turkey Chili
      • Braised Lamb Shank w/ Creamy Polenta
      • Pimiento Mac n' Cheese
      • Succulent Leg of Tangle Ridge Ranch Lamb
      • BBQ’d Pulled Pork Tacos
      • Beer Brined Sunworks Farm Chicken
      • Braised Back Ribs
      • Braised Pork Belly
      • Classic Toutiere
      • Duck Confit
      • Easy Fresh Pasta Recipe
      • Grilled Serben Free Range Pork Chops, Freestone Peach & Prune Plum Compote, Rainbow Chard Risotto, Roasted Beets
      • Italian Sausage & Bell Pepper Linguine
      • Macadamia Nut Crusted Mahi Mahi
      • Mom’s Pancit Recipe
      • Pork Belly Sandwich
      • Pork Medallions in Mushroom Cream Sauce
      • Shepherd’s Pie
      • St. Louis Style Ribs
      • Stella Battered Fish & Chips
      • Sundried Tomato-Kalamata Olive Crusted Lois Lake Salmon
      • Veal Osso Bucco
  • Soups
      • Cream of Mushroom Soup
      • Borscht
      • Butternut Squash, Corn & Potato Chowder
      • Classic Turkey Noodle Soup
      • Creamy Leek, Potato and Bacon Soup
      • French Onion Soup
      • Great White Northern Bean & Bacon Soup
      • Pumpkin Stew
      • Spicy Pumpkin Bisque
  • Super Bowl Worthy!
      • Spinach & Artichoke Dip
      • Lazy Man's Fondue
      • Buttermilk Fried Chicken
      • Chipotle Lime Steak Tacos
      • Steak Bite ‘Sandwiches’
      • Chickity Chinese Chicken Wings
      • Classic Hot Wings
      • BBQ’d Pulled Pork Tacos
      • Bacon-Jalapeno-Cheddar Cornbread
      • Poutine
      • Bacon Cheeseburger Perogies
      • St. Louis Style Ribs
  • Apps
      • Spinach & Artichoke Dip
      • Lazy Man's Fondue
      • Lobster & Green Pea Arancini with Saffron Aioli
      • Baked Brie
      • Cranberry, Proscuitto & Brie Montecristos
      • Panko Crusted Goat Cheese Bites
      • Pickled Red Onions
      • Chipotle Lime Steak Tacos
      • Smoky Valley Goat Cheese Panna Cotta w/ Quick Pickled Beets
      • Farro & Mushroom Risotto
      • Buffalo Chicken Flatbread Pizza
      • Steak Bite ‘Sandwiches’
      • Smoked Salmon Blinis
      • Crispy Lobster Corn Dogs
      • Chickity Chinese Chicken Wings
      • Classic Hot Wings
      • Goat Cheese Gougeres
      • Poutine
      • Bacon Cheeseburger Perogies
      • Beef Carpaccio
      • Steak Tartar
      • Cranberry Brie French Toast Bites
      • Truffle-Honey & Thyme Cracker Jacks
      • Bloody Caesar Oysters
      • Crispy Coconut Prawn Lollipops
  • Desserts
      • Warm Peach Cobbler
      • Classic Vanilla Ice Cream
      • Instant Chocolate Sponge w/ Red Wine Raspberries
      • Tasty Popsicles & Poptails
      • Belgian Waffles, House Made Nutella, Greek Yoghurt & Fresh Berries
      • Cheesecake Stuffed Chocolate Dipped Strawberries
      • Chocolate Mousse
      • Coconut Cream Pie
      • Mint Mascarpone Cream
      • Okanagan Peach Tart with Mint Mascarpone and Pinot Noir Cherry Compote
      • Pinot Noir Cherry Compote
      • White Chocolate Raspberry Crème Brulee
      • Classic Panna Cotta
      • White Chocolate Mousse
  • Misc
      • Versatile Pie Dough
      • Pickled Red Onions
      • Aged Cheddar Biscuits
      • Tasty Popsicles & Poptails
      • Montreal Smoked Meat
      • Pork Belly Pastrami
      • Sticky Sweet Apple Jack BBQ Sauce
      • Strawberries n’ Cream French Toast Waffles
  • Sauces, Dressings and Vinagrettes
      • Fresh Apricot & Mint Jam
      • Tomato Caper Relish
      • Maple Dijon Vinaigrette
      • Hollandaise Sauce
      • Maple Dijon Vinaigrette
      • Orange Sambal Beurre Blanc
  • Meals in a hurry
      • Sweet & Sour Pork & Prawn Stir Fry
      • Lazy Man's Chicken Cordon Bleu
      • Chipotle Lime Steak Tacos
      • Pimiento Mac n' Cheese
      • Beer Brined Sunworks Farm Chicken
      • Italian Sausage & Bell Pepper Linguine
      • Mom’s Pancit Recipe
      • Pork Medallions in Mushroom Cream Sauce
      • Shepherd’s Pie
      • Stella Battered Fish & Chips
  • Sides
      • Brome Lake Duck Confit Spring Rolls
      • Tomato Caper Relish
      • Lobster & Green Pea Arancini with Saffron Aioli
      • Yam Casserole
      • Aged Cheddar Biscuits
      • Bacon & Raisin Roasted Brussel Sprouts
      • Curd Cheese Mashed Potatoes
      • Butternut Squash Hash
      • Bacon Roasted Brussel Sprouts
      • Pimiento Mac n' Cheese
      • Greek Potatoes
      • Bacon-Jalapeno-Cheddar Cornbread
      • Beet Chips
      • Creamed Swiss Chard
      • Creamy Goat Cheese Potatoes au Gratin
      • Crispy Carrot, Orange and Ginger Pickles
      • Fresh Salsa
      • Pickled Beets
      • Pineapple-Mango Salsa
      • Roasted Beets with Maple-Bourbon Butter
      • Salsa Verde
      • Spicy Pickled Beans
      • Spicy Tomato Rice
      • Stone Ground Mustard Spelt Spaetzle
  • Sandwiches
      • The Perfect BLT
      • Holiday Turkey Burger
      • Classic Cuban Sandwich
      • Italian Meatball Sub
      • Turkey & Brie Monte Cristo
  • Cocktails
      • Summertime Sangria
      • The Paloma
      • Watermelon Fizz
      • Dragon's Breath Mojito
      • Victoria Gin & Tonic
      • Bloody Caesar Oysters
      • Chai Eggnog
      • Blackberry Gin Fizz
      • Spiked Mexican Hot Chocolate
      • Tasty Popsicles & Poptails
      • Hot Buttered Rum
      • Candy Cane Martini
      • Cranberry Ginger Holiday Punch
      • After Eight Martini
      • Santa’s Little Helper
      • Holiday Eggnog
      • The Red Stiletto
  • Salads
      • Panzanella Salad
      • Smoky Valley Goat Cheese Panna Cotta w/ Quick Pickled Beets
      • Summer Kale Salad
      • Heirloom Tomato Salad w/ Toasted Bocconcini
      • Fennel, Orange & Walnut Salad
      • Garden Bean Salad
      • Rocket Salad with Marinated Flank Steak
      • Tuna Nicoise Salad
  • Breakfast
      • Classic Eggs Benedict
Paul’s latest column Recipes & How-to’ Ask Paul

Beef Wellington

Prep Time: 30 minutes

Cooking Time: 30 minutes

Feeds: 4 people

1.5 lbs. centre cut beef tenderloin

You have two options here, you can do 4 individual 6 oz. portions or prepare it whole and slice once roasted

2 Tbsp. canola oil

2 cups button mushrooms

2 Tbsp. shallots, minced

1 Tbsp. garlic, minced

1 tsp. fresh thyme, chopped

4 Tbsp. clarified butter or canola oil

4 oz. foie gras, deveined and sliced thinly into four

2 Tbsp. Dijon mustard

2 eggs

¼ cup milk

12 oz. puff pastry, or one large sheet if serving whole

Salt and pepper to taste

Mince the mushrooms into a small dice

Place a pan on medium heat, melt the butter, add the shallots and garlic and sauté, then quickly add the mushrooms and sauté

Season with salt and pepper, finish with fresh thyme and set aside to cool

Crack the eggs into a bowl with the milk, whisk vigorously to combine

Ensure the beef is cleaned of all excess fat and silverskin, if choosing to serve in separate portions cut into four even sizes

Heat another pan to high heat

Season the beef on all sides with salt and pepper and sear in the hot pan on all sides

Set aside to cool

Roll out the puff pastry to about ¼ inch thick, lightly dusting with flour to ensure it doesn’t stick to your work surface, consider whether you are using individual portions or a piece. This is no different to wrapping a present, you will need your pastry portions to be large enough to completely envelope the beef

Using a pastry brush, lightly brush the beef with the mustard on all sides

Spread the mushrooms out on the bottom of the centre of the puff pastry, then add the foie gras, and lastly, place the beef

Brush all of the exposed puff pastry with the egg wash and then begin to fold up like a present, slice away any excess pastry with a paring knife

Place the beef on a baking sheet, lined with parchment and refrigerate until the pastry dough is firm and cool again, at least 15-20 minutes

Preheat the oven to 425F

Remove the wellington from the fridge, using a sharp knife gently place several thin slits along the top of the pastry to allow the steam to be released from the wellington as it bakes

Brush the top of the wellington with the egg wash and place in the oven to bake

Bake until medium rare in the centre, about 20-25 minutes, but I HIGHLY recommend using a meat thermometer and cooking it to 135-140F internally

Remove from oven and let it rest for 3-5 minutes, and then slice in half to serve

I like to serve this with some roasted potatoes and a green peppercorn jus, but I have seen it served with just about everything!

Who’s hungry?




Copyright © 2023 Paul Shufelt. All Rights Reserved

Cleantalk Pixel