Beef Wellington

Beef Wellington

  • PREP TIME: 20 min
  • COOK TIME: 30 min
  • Serves: 4

Beef Wellington

  • PREP TIME: 20 min
  • COOK TIME: 30 min
  • Serves: 4

PAIR WITH

Availability varies by market

John H.R. Molson & Bros 1908

or other CRISP & HOPPY beers

This pairing combines the classic Beef Wellington with a beer that has an equally storied history.  The pronounced barley malts in John H.R. Molson & Bros. 1908 are enhanced by the pate and mushrooms which add an earthy element to the dish. The traditional herbal spicy hop field aromas complement the spices in this dish.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 454g white button mushrooms
  • 1tbs (15g) unsalted butter
  • ¼ cup (60g) finely chopped onions or shallots
  • 1 tsp (5g) kosher salt
  • ½ tsp (2.5g) freshly ground black pepper
  • 1 tbsp. (15 ml) dry sherry
  • ½ tbsp. (7g) dried thyme
  • 3 oz. (85g) store bought liver pate
  • 900g centre cut tenderloin of beef, chilled in freezer for 20 minutes
  • 454g store bought puff pastry
  • 1 whole egg
  • 1 tbsp. (15ml) water
  • Flour for rolling out pastry

Directions

  • Place mushrooms in the bowl of a food processor and pulse until very finely chopped. Transfer the mushrooms to a clean cotton towel; gather up the edges and twist to squeeze out as much liquid as possible.
  • Melt the butter in a 10 inch saute pan set over medium heat. Add the mushrooms, onions, salt and pepper and cook, stirring frequently, until the mushrooms appear dry and are beginning to brown, about 5 minutes. Add the sherry and thyme and cook, continuing to stir, until the liquid has evaporated. Remove from the heat and cool completely. Cover and chill in the refrigerator for at least an hour before using or store for up to a week.
  • Place a rack in the center of the oven and heat to 400 degrees F.
  • Combine the mushroom mixture and the liver pate in a small mixing bowl. Spread the mixture on all sides of the tenderloin, covering completely.
  • Whisk the egg and water together in a small bowl and set aside.
  • On a lightly floured surface roll out the pastry to ¼ -inch thickness and into an approximately 12 by 10-inch rectangle. Place the tenderloin in the center of the dough and gently pull up the sides to completely encase the meat. Fold the edges together, brush lightly with the egg wash and press to seal. Trim off any excess dough. Place the entire package; seam side down, on a parchment lined half sheet pan and brush all over with the egg wash. Cut 4 to 5 small holes on the top of the pastry for steam to escape. Bake for 25 to 30 minutes or until the crust is golden and the internal temperature of the meat reaches 125 to 130 degrees F for medium rare. Remove from the oven and rest, uncovered for 15 minutes before slicing and serving.


John H.R. Molson & Bros 1908
Availability varies by market
  • STYLE:Historic Pale Ale
  • ABV:6.8%
  • TASTE:Our brewmaster used the original recipe from 1908 to create this unfiltered traditional pale ale.

PAIR WITH

John H.R. Molson & Bros 1908

or other CRISP & HOPPY beers

This pairing combines the classic Beef Wellington with a beer that has an equally storied history.  The pronounced barley malts in John H.R. Molson & Bros. 1908 are enhanced by the pate and mushrooms which add an earthy element to the dish. The traditional herbal spicy hop field aromas complement the spices in this dish.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 454g white button mushrooms
  • 1tbs (15g) unsalted butter
  • ¼ cup (60g) finely chopped onions or shallots
  • 1 tsp (5g) kosher salt
  • ½ tsp (2.5g) freshly ground black pepper
  • 1 tbsp. (15 ml) dry sherry
  • ½ tbsp. (7g) dried thyme
  • 3 oz. (85g) store bought liver pate
  • 900g centre cut tenderloin of beef, chilled in freezer for 20 minutes
  • 454g store bought puff pastry
  • 1 whole egg
  • 1 tbsp. (15ml) water
  • Flour for rolling out pastry

Directions

  • Place mushrooms in the bowl of a food processor and pulse until very finely chopped. Transfer the mushrooms to a clean cotton towel; gather up the edges and twist to squeeze out as much liquid as possible.
  • Melt the butter in a 10 inch saute pan set over medium heat. Add the mushrooms, onions, salt and pepper and cook, stirring frequently, until the mushrooms appear dry and are beginning to brown, about 5 minutes. Add the sherry and thyme and cook, continuing to stir, until the liquid has evaporated. Remove from the heat and cool completely. Cover and chill in the refrigerator for at least an hour before using or store for up to a week.
  • Place a rack in the center of the oven and heat to 400 degrees F.
  • Combine the mushroom mixture and the liver pate in a small mixing bowl. Spread the mixture on all sides of the tenderloin, covering completely.
  • Whisk the egg and water together in a small bowl and set aside.
  • On a lightly floured surface roll out the pastry to ¼ -inch thickness and into an approximately 12 by 10-inch rectangle. Place the tenderloin in the center of the dough and gently pull up the sides to completely encase the meat. Fold the edges together, brush lightly with the egg wash and press to seal. Trim off any excess dough. Place the entire package; seam side down, on a parchment lined half sheet pan and brush all over with the egg wash. Cut 4 to 5 small holes on the top of the pastry for steam to escape. Bake for 25 to 30 minutes or until the crust is golden and the internal temperature of the meat reaches 125 to 130 degrees F for medium rare. Remove from the oven and rest, uncovered for 15 minutes before slicing and serving.