Deconstructed Beef Wellies

Name: Deconstructed Beef Wellies
Prep time: 15 min
Cook time: 50 min
Ingredients: 1 pkg puff-pastry dough (397 g, thawed); 2-1/2 lb centre-cut beef tenderloin (cut into 1.5" thick medallions); 2 tbsp canola oil (divided); to taste salt; to taste ground black pepper; 2 tbsp butter (divided); 2 shallots (finely sliced); 1 green onions (finely sliced); 2 cups mushrooms (finely chopped); 2-1/2 oz chicken liver pate (thinly sliced); 1 egg; 1 tbsp water (beaten with the egg to make a wash); 4 cups baby spinach

By Canada Beef

This modern take on a classically elegant meal is perfect for the holidays.

Photo: Canada Beef

Prep Time	Cook Time
15minutes	50minutes

Prep Time

15minutes

Cook Time

50minutes

Type of Meal Main Courses

Ingredients

1 pkg puff-pastry dough 397 g, thawed
2-1/2 lb centre-cut beef tenderloin cut into 1.5" thick medallions
2 tbsp canola oil divided
to taste salt
to taste ground black pepper
2 tbsp butter divided
2 shallots finely sliced
1 green onions finely sliced
2 cups mushrooms finely chopped
2-1/2 oz chicken liver pate thinly sliced
1 egg
1 tbsp water beaten with the egg to make a wash
4 cups baby spinach

Portions:

Units:

Ingredients

1 pkg puff-pastry dough 397 g, thawed
2-1/2 lb centre-cut beef tenderloin cut into 1.5" thick medallions
2 tbsp canola oil divided
to taste salt
to taste ground black pepper
2 tbsp butter divided
2 shallots finely sliced
1 green onions finely sliced
2 cups mushrooms finely chopped
2-1/2 oz chicken liver pate thinly sliced
1 egg
1 tbsp water beaten with the egg to make a wash
4 cups baby spinach

Portions:

Units:

Type of Meal Main Courses

Instructions

Puff Pastry (Wellies)

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.
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.

Beef

Preheat oven to 375ºF. Rub and season both sides of beef medallions with 1 tablespoon of the oil, salt and pepper.
Heat 1 tablespoon 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 the 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 pate slices and mushroom mixture. Bake in oven for 8 to 10 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 of beef brother, stirring up brown bits from the bottom of the pan.
Bring to boil and cook for 15 to 20 minutes to reduce to 1-2/3 cups. Stir in 2/3 cups 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 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 into gravy boat and serve.

Wilted Spinach

Place skillet used to make sauce over medium-high heat. Stir in 1 tbsp butter and 1 tsp chopped garlic. Cook 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.

Deconstructed Beef Wellies

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