Special dishes
Memory
My daughter’s first communion. I have beautiful memories of the whole family enjoying this meal together!
Beef Wellington
Very tender beef wrapped in a flaky pastry that can be served hot alongside vegetables or cold for a special occasion. This is a very refined dish that melts in your mouth.
Interesting facts
Mrs. Gauthier has an Italian brother-in-law that she loves to trade recipes with.
Servings
20 people
Prep time
1 hour to 1 ½ hours
Cooking time
40 to 45 minutes
Ingredients
| Ingredients | Quantitites | |
|---|---|---|
| For the filling | ||
| white mushrooms | 907 g (2 lbs) | |
| green onions | 10 to 15 | |
| butter | 120 g (1/2 cup) | |
| chopped parsley | 125 ml (1/2 cup) | |
| For the red wine jelly | ||
| beef bouillon | 625 ml (2 ½ cups) | |
| unflavoured gelatin | 2 packets | |
| red wine or Madeira | 350 ml (1 cup) | |
| salt and pepper | To taste | |
| For the pastry | ||
| store-bought puff pastry or pie dough of your choice | 4 | |
| beef tenderloins, 1.80 to 2.30 kg (4 to 5 lbs) each or another cut of high-quality beef | 2 | |
| salt and pepper | To tast | |
| butter | 60 ml (4 tablespoons) | |
| foie gras | 283 to 340 g (10 to 12 oz) | |
| water | 30 ml (2 tablespoons) | |
| parsley or watercress, to taste | 1 bunch |
Directions
For the filling
- Finely chop the mushrooms and green onions.
- In a skillet, melt the butter until lightly browned. Add the mushrooms, onions and parsley, and cook over medium heat, stirring often, until all of the liquid has been absorbed.
- Let cool, then refrigerate. Set aside.
For the red wine jelly
- Add the gelatin to 125 ml (½ cup) of bouillon. Let stand for 5 minutes.
- In a saucepan, heat the rest of the bouillon with the red wine or Madeira. Once everything is hot, add the gelatin and stir to dissolve. Season with salt and pepper to taste.
- Pour into an 8-inch (20 cm) square baking dish and refrigerate until ready to serve.
For the pastry
- Season the beef tenderloins with salt and pepper. Fold under the small, narrow end of the tenderloin and tie it off. Tie the other end off as well, if necessary.
- In a large cast iron skillet, melt the butter. Once the skillet is extremely hot, sear each beef tenderloin on all sides over high heat. Place them on a plate and refrigerate, uncovered.
- Add the liver pâté to the mushroom mixture and mix well.
- Prepare the dough according to the package instructions. On a floured work surface, roll out two pieces of dough into two rectangles about 16 x 9 inches and ¼ inches thick (40 x 22 cm and 0.64 cm thick). The rectangle should be large enough to wrap around the tenderloin.
- Spread half of the mushroom mixture over the dough, leaving one edge uncovered.
- Place the beef tenderloin in the centre of the dough, fold the dough over the meat and seal the ends and edges by brushing them with a little bit of cold water.
- Place on a parchment-lined baking sheet, sealed side down. Prick the dough with a fork in a crisscross pattern.
- Prepare the second tenderloin the same way by following steps 5 to 7.
For baking
- Position the baking rack in the middle of the oven. Preheat the oven to 400 °F (200 °C) for 15 minutes. Bake for 40 minutes or until the crust is golden brown.
- Place the baking sheet on a cooling rack. Let cool. Do not refrigerate; store in a cool place.
- To serve the next day, place the tenderloins on a large serving platter. Garnish with the diced wine jelly and a bouquet of watercress and parsley.
- When serving, slice thinly, because it is very rich.
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Sylvie Bibeau
Mrs. Gauthier is a refined woman who has always loved spoiling her guests with decadent dishes. As an artist-painter, she often brings her unique flare to the dinner table.