Deconstructed Beef Wellington - Canadian Beef

Name: Deconstructed Beef Wellington - Canadian Beef
Total time: 195 min
Ingredients: 2 ½ lb (1.5 kg) Centre-cut Beef Tenderloin Premium Oven Roast, cut into six 1-inch thick medallions; 2 tbsp canola oil, divided; Coarsely ground salt and pepper; 2 tbsp butter, divided; 2 shallots, finely sliced; 1 green onion, finely sliced; 2 cups finely chopped mushrooms; 1 pkg (397 g) puff-pastry dough, thawed; 2 ½ oz chicken or duck liver paté (foie gras), thinly sliced; 1 egg + 1 tbsp water, beaten to make an egg wash; Madeira Mushroom Sauce (recipe follows); Wilted Spinach (recipe follows)

canadabeef.ca

Making Beef Wellington as individual servings is a modern take on the classically elegant meal.

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Cooking tools:

Rolling pin
Cookie cutter
Pastry brush
Gravy boat
Oven
Stove
Chef's knife
Cutting board
Skillet
Baking sheet
Parchment paper
Fork
Measuring spoon
Measuring cup
Mixing bowl
Spoon

Ingredients

2 ½ lb (1.5 kg) Centre-cut Beef Tenderloin Premium Oven Roast, cut into six 1-inch thick medallions
2 tbsp canola oil, divided
Coarsely ground salt and pepper
2 tbsp butter, divided
2 shallots, finely sliced
1 green onion, finely sliced
2 cups finely chopped mushrooms
1 pkg (397 g) puff-pastry dough, thawed
2 ½ oz chicken or duck liver paté (foie gras), thinly sliced
1 egg + 1 tbsp water, beaten to make an egg wash
Madeira Mushroom Sauce (recipe follows)
Wilted Spinach (recipe follows)