Comforting Beef Wellington Recipe Perfect for Cold Winter Days
When I think of a cold winter day, I automatically think of comforting meals that warm our bodies and souls.
With the weather getting colder, I always find great pleasure in cooking my invigorating Beef Wellington recipe. Here's how to make it:
Ingredients :
1 beef tenderloin of about 2 lbs
1 package of store-bought puff pastry (1 sheet only)
4-5 white mushrooms
1 carrot
Herbs, your choice (optional)
Montreal BBQ Quebec spices , to taste
-
3 tbsp. Colonel Mustard BBQ Quebec sauce
1/2 cup of Quebec BBQ Expresso sauce
1 egg, beaten
Preparation :
Season the beef fillet with Montreal spices to taste.
Sear the piece of meat for 2 minutes on each side at very high temperature. Remove from the heat and let rest for 1 hour.
Meanwhile, grind the mushrooms, herbs (optional) and carrot into small pieces in a food processor. Set aside.
Preheat BBQ to 350°F.
Using a rolling pin, roll out the puff pastry into a rectangle large enough to wrap around the beef tenderloin.
-
Pour and spread the Colonel Mustard sauce and the crushed vegetable mixture over the puff pastry.
Place the beef fillet in the center of the puff pastry and fold it over the piece of meat.
Brush the puff pastry with the beaten egg.
Place everything on the BBQ and cook using indirect heat until the internal temperature of the beef tenderloin is 145°F. Let rest for a few minutes outside the BBQ.
Serve the beef fillet with a drizzle of warmed Expresso sauce on top.
Savor and enjoy the moment!
Hope this dish brings you as much warmth as it does me! Happy BBQing!
When I think of a cold winter day, I automatically think of comforting meals that warm our bodies and souls.
With the weather getting colder, I always find great pleasure in cooking my invigorating Beef Wellington recipe. Here's how to make it:
Ingredients :
1 beef tenderloin of about 2 lbs
1 package of store-bought puff pastry (1 sheet only)
4-5 white mushrooms
1 carrot
Herbs, your choice (optional)
Montreal BBQ Quebec spices , to taste
-
3 tbsp. Colonel Mustard BBQ Quebec sauce
1/2 cup of Quebec BBQ Expresso sauce
1 egg, beaten
Preparation :
Season the beef fillet with Montreal spices to taste.
Sear the piece of meat for 2 minutes on each side at very high temperature. Remove from the heat and let rest for 1 hour.
Meanwhile, grind the mushrooms, herbs (optional) and carrot into small pieces in a food processor. Set aside.
Preheat BBQ to 350°F.
Using a rolling pin, roll out the puff pastry into a rectangle large enough to wrap around the beef tenderloin.
-
Pour and spread the Colonel Mustard sauce and the crushed vegetable mixture over the puff pastry.
Place the beef fillet in the center of the puff pastry and fold it over the piece of meat.
Brush the puff pastry with the beaten egg.
Place everything on the BBQ and cook using indirect heat until the internal temperature of the beef tenderloin is 145°F. Let rest for a few minutes outside the BBQ.
Serve the beef fillet with a drizzle of warmed Expresso sauce on top.
Savor and enjoy the moment!