BEEF WELLINGTON
Instructor: Richard Feroze
416.710.8126
​Richard.Feroze@Outlook.Com

ingredients list

Beef Wellington
  • 90-100 gram medallion of beef tenderloin.
  • 100g brioche/pastry dough boule, chilled
  • 2 tbsp. mushroom duxelle (button mushrooms, finely chopped slow pan-fried with olive oil until dark brown)
  • Salt & Pepper to taste
Red Pepper Sauce
  • 1 red pepper, roasted, skin / seeds removed
  • 1 tbsp. garlic, finely chopped
  • 1/2 onion, small dice
  • 100mL-150mL water / vegetable stock
  • 1 pinch red chillies, dried
Making the Red Pepper Sauce
  • Add all ingredients to small pot.
  • Place on stove top, on low/med heat, covered with lid.
  • Cook until onions / garlic are soft.
  • Take off heat.  Pulsate all ingredients in the pot with a handheld blender until sauce consistency is reached.
Step 1

Preheat oven to 350 degrees.
Step 2
Using a rolling pin, roll out chilled dough to a oval/circle shape about 3-5 mm in thickness.  Brush edges with egg wash (mixture of 1 egg and 1 tbsp. water).
Step 3
Season beef medallion with salt & pepper. Then, spread duxelle on top and bottom of beef medallion.
Step 4

Place medallion in centre of dough and fold outer edges of dough over sides and top of medallion; similar to a gift wrapping technique.


Step 5
Place on a baking sheet tray (lined with parchment paper), brush with egg wash, and place in oven to bake, based off of your cooking preferences, as follows:
  • Rare:  12 minutes / 1lb
  • Med:  13 minutes / 1lb
  • Well:  14-15 minutes / lb

Beef Wellington

Braised Greens and a Spicy Red Pepper Sauce are great complimentary pairings.