These Deconstructed Beef Wellies are a modern take on classic Beef Wellington
This brings us to the end of a year of the Meal Maker posts, sponsored by my friends at Canada Beef. I love all twelve recipes, but my favourite, and yours as well, was the Slow Cooker Mongolian Beef followed by Minute Steak with Ratatouille.
The idea behind the Meal Maker was to create recipes using Canadian Beef that make planning dinner fast, simple, nutritious and most of all delicious. Hopefully all twelve came in handy for that special event, rushed weeknight meal or when last-minute company appeared. One thing for sure, they are all totally yummy!
Our final recipe for December, Deconstructed Beef Wellies, appears in the Holiday Issue of EatInEatOut™ magazine. It is the perfect centrepiece for an elegant dinner party or a special New Year’s Eve for two.
Can you improve on a classic? Maybe not, but you can turn it on it’s head and make it more modern and hip for today. These Deconstructed Beef Wellies are just that. The recipe may take a little more time, but each step is simple and totally doable.
Canada Beef and I have put together a mini-magazine with all the Meal Maker recipes. It’s our holiday gift to you. Just CLICK and enjoy!
- 2 ½ lb (1.3 kg) Centre-cut Beef Tenderloin Premium Oven Roast, cut into six 1” – 1.5” thick medallions
- 2 Tbsp canola oil, divided
- Coarsely ground salt and pepper
- 2 Tbsp butter, divided
- 2 shallots, finely sliced
- 1 green onion, finely sliced
- 2 cups finely chopped mushrooms
- 1 pkg (397 g) puff-pastry dough, thawed
- 2 ½ oz chicken or duck liver paté (foie gras), thinly sliced
- 1 egg + 1 Tbsp water, beaten to make an egg wash
- Madeira Mushroom Sauce, recipe follows
- To make Puff Pastry (Wellies):
- Preheat oven to 425ºF.
- Roll out the package puff pastry dough on lightly floured board to a thickness of ½-inch. Using a sharp knife or cookie cutter, cut pastry into 3-inch circles.
- Place on a parchment-lined baking sheet. Pierce each pastry piece several times with a fork. Brush with egg wash and bake 10 to 12 minutes until golden brown. Set aside.
- Preheat oven to 375ºF.
- Rub and season both sides of beef medallions with 1 tbsp of the oil, salt and pepper.
- Heat 1 Tbsp butter with remaining oil in a heavy skillet over medium-high heat; brown meat on both sides, about 1 to 2 minutes per side. Transfer to a baking sheet.
- 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. Set aside to use for Madeira Mushroom Sauce.
- Top each medallion with paté slices and mushroom mixture. Bake in oven for 8 to10 minutes to finish. Serve with Madeira Mushroom Sauce and 1 to 2 Wellies.
- Place skillet used to make mushrooms over medium-high heat; stir in 4 cups 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 ⅔ cup Madeira and continue to boil until liquid is reduced again to 1-2/3 cups about 5 minutes. Stir in a generous splash of whipping cream to finish. If desired, thicken by stirring in a mixture of 1 tsp corn starch with 1 tsp cold water; cook 3 to 4 minutes until slightly thickened. Season with salt and pepper to taste. Pour onto gravy boat to serve.
- Place skillet used to make sauce over medium-high heat; stir in1 Tbsp butter and 1 tsp chopped garlic. Sauté for 1 minute. Add 4 cups baby spinach, stir to cover with butter for 30 seconds. Turn off heat, cover and allow spinach to wilt.