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Beef Wellington


30 to 40 minutes


1 hour



Beef Wellington
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30 ml (2 tbsp.) butter
45 ml (3 tbsp.) oil
1 beef tenderloin fillet (filet mignon), about 2 kg (3 1/2 to 4 lb.)
Salt and freshly ground pepper


75 ml (5 tbsp.) butter
3 to 4 French shallots, minced
180 ml (3/4 lb.) white mushrooms, minced
Salt and ground black pepper
60 ml (4 tbsp.) parsley, chopped
180 g (3/4 lb.) liver pâté of good quality (cognac-flavoured or with truffles)
1 kg (2 lb.) puff pastry
1 egg, beaten


30 ml (2 tbsp.) butter
1 French shallot, minced
60 ml (1/4 cup) Madeira or Port
500 ml (2 cups) liquid gravy (veal stock or demi-glace)
Salt and ground black pepper


In a large skillet, heat the butter and oil.
Sear the beef fillet on all sides. Set aside until completely cooled.


  1. Remove the fat from the skillet. Add 75 ml (5 tbsp.) of butter.
  2. Brown the mushrooms and shallots. Season with salt and pepper.
  3. Add the chopped parsley.
  4. Set aside to cool. Add the liver pâté.
  5. Stir well until the ingredients are evenly combined.
  6. Preheat the oven to 200 °C (400 °F).
  7. With a spatula, coat the fillet with the filling.
  8. Refrigerate to cool the filling.
  9. On a floured surface, roll out the puff pastry.
  10. Place the cooled fillet in the centre of the dough.
  11. Wrap the whole fillet with the dough, folding the excess dough on the sides underneath the fillet.
  12. Place the fillet on a baking sheet, brush with egg wash and cook in the oven for 40 to 45 minutes (or longer for well-cooked meat).


  1. Halfway through the cooking time, in a small saucepan melt half of the butter, add the French shallot and cook over low heat to prevent the shallot from browning.
  2. Add the Madeira or Port. Simmer for a few minutes.
  3. Add the veal stock or demi-glace. Season with salt and pepper.
  4. Reduce slowly for 10 minutes.
  5. Turn off the heat to finish the sauce.


  1. Remove the fillet from the oven. Set aside to cool for 10 minutes.
  2. Add the remaining butter to sauce just before serving (the sauce should be hot but not boiling). 
  3. Slice the fillet and lightly top each serving with Madeira or Port sauce.
  4. Serve the rest of the sauce in a sauceboat.


If you happen to be skilled at decoration, cut the remaining pastry into decorative shapes and using some egg wash, apply each to the top of the pastry covered fillet.

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