Our cheeses logo
Close

Beef Wellington With Tomme de Grosse-Île


4 portions

Ingredients

  • 60 ml (4 tbsp.) butter
  • 4 filets mignons (150 g each or 1/3 lb)
  • Salt and freshly ground pepper
  • 1 shallot, finely chopped
  • 3 small cloves of garlic, chopped
  • 5 ml (1 tsp.) thyme, finely chopped
  • 125 ml (1/2 cup) Paris mushrooms, thinly sliced
  • 60 ml (1/4 cup) shiitake mushrooms
  • 60 ml (1/4 cup) oyster mushrooms
  • 60 ml (1/4 cup) 35% cream
  • 1 package (200 g or 7 oz) puff pastry dough, store-bought
  • 8 slices of Parma ham
  • 8 slices of Tomme de Grosse-Île (about 250 g or 8 oz), rind removed
  • 4 egg yolks, beaten

Preparation

Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a large frying pan, melt 30 ml (2 tbsp.) of butter and sear the filets mignons, 30 seconds on each side. Season the filets with salt and pepper. Set aside.
  • Melt the rest of the butter and brown the shallot, garlic and thyme for 3 to 4 minutes. Add the mushrooms and let them soften. Pour the cream, stir and let it reduce for 2 to 3 minutes. Remove from heat and let it cool down.
  • With a rolling pin, flatten the puff pastry dough and cut 4 disks, large enough to wrap each filet mignon.
  • Place 2 slices of Parma ham and 2 slices of Tomme de Grosse-Île on each disk of puff pastry dough. Add some mushroom filling. Place the filet mignon and wrap it with the puff pastry dough. Repeat these steps for the other 3 filets mignons.
  • Place each piece on a baking sheet covered with parchment paper.
  • Refrigerate for 15 minutes, and then brush with egg yolks.
  • Preheat oven to 350°F (180°C). Bake for 12 minutes for rare meat.
  • Serve with your favourite demi-glace sauce.

You can use this cheese for this recipe

Accompaniments

Aromatic and robust

These full-bodied wines have an intense colouring and a powerful, complex bouquet of fruit, spice, and sometimes woody aromas. They present a hearty tannic structure and a velvety sensation in the mouth.

See wines