A Corbeil initiative

Special dishes

Photo de l'auteur Solange Gauthier


My daughter’s first communion. I have beautiful memories of the whole family enjoying this meal together!

Adriana Luu – Studio Kay

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.


20 people

Prep time

1 hour to 1 ½ hours

Cooking time

40 to 45 minutes


  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


For the filling

  1. Finely chop the mushrooms and green onions.
  2. 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.
  3. Let cool, then refrigerate. Set aside.

For the red wine jelly

  1. Add the gelatin to 125 ml (½ cup) of bouillon. Let stand for 5 minutes.
  2. 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.
  3. Pour into an 8-inch (20 cm) square baking dish and refrigerate until ready to serve.

For the pastry

  1. 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.
  2. 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.
  3. Add the liver pâté to the mushroom mixture and mix well.
  4. 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.
  5. Spread half of the mushroom mixture over the dough, leaving one edge uncovered.
  6. 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.
  7. Place on a parchment-lined baking sheet, sealed side down. Prick the dough with a fork in a crisscross pattern.
  8. Prepare the second tenderloin the same way by following steps 5 to 7.

For baking

  1. 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.
  2. Place the baking sheet on a cooling rack. Let cool. Do not refrigerate; store in a cool place.
  3. 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.
  4. When serving, slice thinly, because it is very rich.

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.

Ready to treat yourself?

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