Canadian Beef Wellington – Beef Tenderloin in Puff Pastry
A luxurious Canadian adaptation of the British classic, featuring beef tenderloin coated with mushroom duxelles, wrapped in prosciutto and puff pastry, then baked to perfection.
Ingredients (Serves 4):
* 1kg beef tenderloin
* 250g mushrooms, finely chopped
* 4 slices prosciutto
* 1 sheet puff pastry
* 2 tbsp Dijon mustard
* 2 cloves garlic, minced
* 1 egg (for egg wash)
* Salt, pepper, olive oil
Instructions:
1. Season beef and sear on all sides; brush with mustard and let cool.
2. Sauté mushrooms and garlic until moisture evaporates; cool.
3. Lay prosciutto slices on cling film, spread mushrooms over them. Place beef on top and roll tightly.
4. Wrap beef roll in puff pastry, seal edges, and brush with egg wash.
5. Bake at 200°C (400°F) for 25–30 minutes until golden.
6. Rest before slicing.
Canadian Tip:
Serve with red wine jus and seasonal vegetables.
A luxurious Canadian adaptation of the British classic, featuring beef tenderloin coated with mushroom duxelles, wrapped in prosciutto and puff pastry, then baked to perfection.
Ingredients (Serves 4):
* 1kg beef tenderloin
* 250g mushrooms, finely chopped
* 4 slices prosciutto
* 1 sheet puff pastry
* 2 tbsp Dijon mustard
* 2 cloves garlic, minced
* 1 egg (for egg wash)
* Salt, pepper, olive oil
Instructions:
1. Season beef and sear on all sides; brush with mustard and let cool.
2. Sauté mushrooms and garlic until moisture evaporates; cool.
3. Lay prosciutto slices on cling film, spread mushrooms over them. Place beef on top and roll tightly.
4. Wrap beef roll in puff pastry, seal edges, and brush with egg wash.
5. Bake at 200°C (400°F) for 25–30 minutes until golden.
6. Rest before slicing.
Canadian Tip:
Serve with red wine jus and seasonal vegetables.
Canadian Beef Wellington – Beef Tenderloin in Puff Pastry
A luxurious Canadian adaptation of the British classic, featuring beef tenderloin coated with mushroom duxelles, wrapped in prosciutto and puff pastry, then baked to perfection.
Ingredients (Serves 4):
* 1kg beef tenderloin
* 250g mushrooms, finely chopped
* 4 slices prosciutto
* 1 sheet puff pastry
* 2 tbsp Dijon mustard
* 2 cloves garlic, minced
* 1 egg (for egg wash)
* Salt, pepper, olive oil
Instructions:
1. Season beef and sear on all sides; brush with mustard and let cool.
2. Sauté mushrooms and garlic until moisture evaporates; cool.
3. Lay prosciutto slices on cling film, spread mushrooms over them. Place beef on top and roll tightly.
4. Wrap beef roll in puff pastry, seal edges, and brush with egg wash.
5. Bake at 200°C (400°F) for 25–30 minutes until golden.
6. Rest before slicing.
Canadian Tip:
Serve with red wine jus and seasonal vegetables.
