DECONSTRUCTED BEEF WELLIES
A modern take on a classically elegant meal.
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
2-1/2 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
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.
TO MAKE PUFF PASTRY (WELLIES):
1. Preheat oven to 425ºF. Roll out the package
puff pastry dough on lightly floured board to a
thickness of 1/2-inch. Using a sharp knife or
cookie cutter, cut pastry into 3-inch circles.
2. 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:
1. Preheat oven to 375ºF. Rub and season
both sides of beef medallions with 1 Tbsp of
the oil, salt and pepper.
2. 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.
3. 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 pan aside to use for Madeira
Mushroom Sauce.
4. 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.