Recipe #124
Beef Wellington
| Preparation: | 1 h |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 2 h 30 min |
6 à 8
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 3 lb. (1.5 kg) rib eye roast of beef
- 1 Tbsp. (15 mL) butter
- 1 Tbsp. (15 mL) oil
- 1 lb. (450 g) puff pastry
- 1/2 cup (125 mL) white bread crumbs
- 2 slices of cooked ham
- 1/4 cup (60 mL) liver pâté
- 1/4 cup (60 mL) Dijon mustard
Preparation
Preheat the oven to 190*C/375*F
In a large skillet, brown the roast quickly in butter and oil. Set aside to cool.
Roll out the pastry.
Spread the breadcrumbs in the centre of the pasty and cover with the ham slices.
Coat the roast with the liver pâté and the mustard.
Centre the roast on the pastry and lift the sides to cover the meat.
Score the pastry in a crosshatch pattern and roast in the oven at 190*C/375*F for 1½ hours.
Suggestion
You can make an incision along the length of the roast and stuff it with liver pâté before searing it.To reduce the preparation time, use store-bought puff pastry.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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