Canadian Beef Wellington
Beef Wellington is the ultimate showstopper — rich, indulgent, and perfect for holidays or celebrations. In Canada, it often appears on special-occasion tables, blending British elegance with local ingredients like Prairie beef and wild mushrooms. Wrapped in golden pastry with a creamy, sherry-kissed mushroom filling, it’s a dish that feels both festive and deeply comforting.
Prep Time: 45 minutes
Total Time: 2 hrs
Serves: 6–8
Ingredients
For the Beef
1.2–1.5 kg (2 ½–3 lbs) centre-cut beef tenderloin
2 tbsp olive oil
2 tbsp Dijon mustard
Salt & freshly ground black pepper
Mushroom Duxelles
500 g (1 lb) mushrooms, very finely chopped
2 shallots, minced
2 cloves garlic, minced
2 tbsp butter
2 tbsp olive oil
60 ml (¼ cup) dry sherry
60 ml (¼ cup) heavy cream
2 tsp fresh thyme leaves
Salt & pepper, to taste
Assembly
6–8 slices prosciutto
500 g (1 lb) puff pastry, thawed if frozen
1 egg, beaten (for egg wash)
Method
Prepare the Beef: Pat beef dry, season generously, and sear in hot oil for 2–3 minutes per side until browned. Remove, brush with Dijon mustard, and cool.
Make the Duxelles: In a skillet, melt butter and olive oil. Add shallots, garlic, and mushrooms, cooking until most liquid evaporates. Stir in sherry and reduce. Add cream and thyme, simmer until thick and spreadable. Cool completely.
Wrap the Beef: Lay prosciutto slices overlapping on cling film. Spread mushroom duxelles over prosciutto, place beef on top, and roll tightly. Chill 20 minutes.
Encase in Pastry: Roll puff pastry into a rectangle. Place wrapped beef in centre, fold pastry over, and seal edges. Brush with egg wash, score lightly with a knife, and chill 15 minutes.
Bake: Preheat oven to 200°C (400°F). Bake 40–45 minutes until golden and centre registers 52–55°C (125–130°F) for medium-rare. Rest 10 minutes before slicing.
Serve: Slice thickly and plate with roasted vegetables, a drizzle of pan juices, or a rich red wine sauce.
Variations
Add a layer of pâté or foie gras before the mushroom mix for the traditional French twist.
Swap beef for venison or bison for a Canadian game version.
For a lighter take, make mini Wellingtons with chicken breast and seasonal mushrooms.