Go Back Email Link

Deconstructed Beef Wellies

Share on Facebook
Servings 6 -8 servings


  • 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.

To make Beef:

  • 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.

Madeira Mushroom Sauce:

  • 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 2/3 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.

Wilted Spinach:

  • 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.