Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Canadian-style Beef Wellington Recipe
History
Beef Wellington is an extremely tasty Canadian culinary preparation. Its name comes from Arthur Wellesley, Duke of Wellington. The latter is famous for his victory against Napoleon Bonaparte at Waterloo. Furthermore, different theories speak of this gastronomic specialty. Historians remain skeptical and do not believe that the duke could have created this recipe. She was only given the name in his honor. In addition, beef Wellington is very similar to beef filet en croute, a typical French dish. All we can say is that its name comes from this famous victory.
Ingredients
- 900 g of filet mignon from the center cut with a diameter of 10 cm
- 15 ml of olive oil
- 30 ml of vegetable oil
- 2 finely chopped shallots
- 1 finely chopped green onion
- 500 ml finely sliced mushrooms
- 390 g of puff pastry
- 70 g duck liver pâté
- A beaten egg
- Madeira sauce
- Salt and pepper
Preparation
Remove the rope surrounding the net if you deem it necessary. Then coat the beef with the olive oil. Season with pepper and salt to taste.
Heat 15 ml of vegetable oil and butter over medium heat. You can brown the meat on all four sides for eight minutes. Reserve.
In the same pan, melt the butter before adding the green onion and shallots. Let it cook for a minute. Then add your mushrooms and let them absorb the liquid. A waiting time of 10 minutes is therefore required. Season and reserve.
Using a paper towel, pat your filet mignon dry. You can garnish it with slices of foie gras and the mushroom mixture. Cover the baking sheet with aluminum foil. Spread with cooking spray and set aside.
Roll out puff pastry on a floured board to form a rectangle measuring 32 x 30 cm. Press the seam to seal the two squares. Place a net over the meat and fold over to cover it. Brush the beaten egg where the dough meets. Press again to seal. Place your fillet on a plate covered with aluminum foil with the seam side down. Brush the edges with beaten egg and refrigerate for a quarter of an hour to an hour. If you refrigerated the Wellington for an hour, leave it at room temperature for half an hour before placing it in the oven.
Place the rack on the lowest position and heat the oven to 230 degrees.
This cooking method will create a golden, crispy crust on the base of the beef Wellington. Make three cuts on the top and spread with beaten egg. Cook at 250 degrees until the thermometer reads 57 degrees in the heart of the meat (medium-rare). You can serve this dish with a sauce and a small salad.
Take a quick tour of our grocery store “Maple Treasures” to find different Canadian products that will enhance your cooking.
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