Bob’s Beef Wellington Recipe

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Cooking with One Chef One CriticBob Bursey gave me this recipe many years ago. Bob is one of the most experienced and efficient butchers I’ve met, a proud graduate of SAIT Polytechnic’s Meat Operations and Management Program in Calgary. tsp (5 ml) rosemary, choppedHe loves beef. Beef Welly is one of his favourites, and one of mine too.

  • Yield: 8 Servings


  • 4 lb (2 kg) beef
  • salt and pepper
  • 1 tin pâté de foie gras, 3 oz. (90 ml)
  • pastry, prepared from commercial pie crust mix
  • 6 tbsp (90 ml) butter
  • 1 egg yolk, fork-beaten
  • ¼ cup (60 ml) water
  • 2 cups (500 ml) beef broth
  • ½ cup (125 ml) red wine
  • 1 tsp (5 ml) rosemary, chopped
  • ¼ cup (60 ml) flour
  • ½ cup (125 ml) cold water
How to Make It
  1. Set beef on rack in shallow roasting pan. Roast at 425 F (220 C) for 15 minutes. (The meat will be medium rare.) Remove from  oven to cool completely. Discard any fat on roast. Reserve drippings. Sprinkle with salt and pepper and then spread pâté de foie gras evenly over top of roast.
  2. Prepare pastry – enough for the equivalent of three 9-inch (23 cm) pie shells. On a floured surface, roll out pastry to an 18-inch (45 cm) square. Dot the centre portion with slivers of butter. Fold so the two sides meet in the centre. Seal by pressing edges with fingers. Now fold ends to meet in centre and seal. Wrap in plastic and chill in refrigerator for 20 minutes.
  3. Roll out pastry large enough to wrap around the roast. Place meat on one edge of pastry and bring other edge over meat to cover completely. Remove and reserve excess pastry for decorations. Moisten edges with water and pinch firmly together. Place on baking sheet. Cut a few small holes on top to allow steam to escape.
  4. Cut out decorative shapes – such as criss-cross strips – from reserved pastry. Moisten underside of each decoration with water and arrange on top. Brush entire surface of pastry with a fork beaten mixture of egg yolk and water.
  5. Bake at 425 F (220 C) for 30 to 35 minutes or until pastry is golden brown. Remove from oven and let stand for 5 to 10 minutes before carving into thick slices.
  6. Transfer drippings to saucepan and add beef broth. Heat mixture on medium high. Stir in red wine and rosemary. Whisk together flour and cold water and stir into saucepan mixture. Season and cook until sauce is bubbling and at your desired consistency. Serve beef with red wine sauce.

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