Deconstructed Beef Wellies

This modern take on a classically elegant meal is perfect for the holidays.

Photo: Canada Beef
Prep Time Cook Time
15minutes 50minutes
Prep Time
Cook Time
Puff Pastry (Wellies)
  1. Preheat oven to 425ºF. Roll out the package puff pastry dough on lightly floured board to a thickness of 1/2-inch. Using a sharp knife or cookie cutter, cut pastry into 3-inch circles.
  2. Place on a parchment-lined baking sheet. Pierce each pastry piece several times with a fork. Brush with egg wash and bake 10 to 12 minutes until golden brown. Set aside.
  1. Preheat oven to 375ºF. Rub and season both sides of beef medallions with 1 tablespoon of the oil, salt and pepper.
  2. Heat 1 tablespoon butter with remaining oil in a heavy skillet over medium-high heat. Brown meat on both sides, about 1 to 2 minutes per side. Transfer to a baking sheet.
  3. In the same skillet, melt remaining butter. Add shallots and onion and cook over medium-high heat, stirring, until softened for about 1 minute. Add mushrooms and cook, stirring occasionally, until there is no liquid from the mushrooms remaining, about 5 to 10 minutes. Season to taste. Set aside to use for Madeira Mushroom Sauce.
  4. Top each medallion with pate slices and mushroom mixture. Bake in oven for 8 to 10 minutes to finish. Serve with Madeira Mushroom Sauce and 1 to 2 Wellies.
Madeira Mushroom Sauce
  1. Place skillet used to make mushrooms over medium-high heat. Stir in 4 cups of beef brother, stirring up brown bits from the bottom of the pan.
  2. Bring to boil and cook for 15 to 20 minutes to reduce to 1-2/3 cups. Stir in 2/3 cups Madeira and continue to boil until liquid is reduced again to 1-2/3 cups about 5 minutes.
  3. Stir in a generous splash of whipping cream to finish. If desired, thicken by stirring a mixture of 1 tsp corn starch with 1 tsp cold water. Cook 3 to 4 minutes until slightly thickened. Season with salt and pepper to taste. Pour into gravy boat and serve.
Wilted Spinach
  1. Place skillet used to make sauce over medium-high heat. Stir in 1 tbsp butter and 1 tsp chopped garlic. Cook for 1 minute.
  2. Add 4 cups baby spinach. Stir to cover with butter for 30 seconds. Turn off heat, cover and allow spinach to wilt.