Wellington Style Quebec Grain-Fed Veal Filet

Type of cut: steaks and filets

Yield: 2 servings

Degree of difficulty: average to difficult, according to the method chosen

Preparation: 45 minutes

Cooking: 25 minutes

Cooking method: stir frying

VDGQ-icon-classic-recipesEach recipe has a story!

It is difficult to determine the exact origin of each recipe. The story you will read is taken from legends, discussions and chefs’ theories. Apparently…

Wellington beef is a preparation of filet beef coated with pâté, duxelles and wrapped in flaky pastry. To enhance the flavour, spices such as curry or ginger can be added.

The origin of the recipe name is unclear. Certain theories suggest that it is named after Arthur Wellesley, first Duke of Wellington, who was crazy about a beef dish baked in pastry and served with truffles, mushrooms, Madeira wine and pâté. Others mentioned the desire to anglicize the name of the beef filet baked in pastry during the Napoleon wars or that the dish, when taken out of the oven, looked like the rubber boots worn by the Duke and known as Wellington.*

379-QGFV-photo-filet-facon-wellingtonVDGQ-icon-imprimer

Ingredients

  • 2 pieces of Quebec Grain-Fed Veal filet, 120 g (1/4 lb) each
  • Salt and pepper to taste
  • Oil or butter in sufficient quantity
  • Pieces of Aux Champs d’Élisé torchon-style foie gras (cooked in a cloth) or one slice of duck foie gras for frying and cut in two
  • 110 g (4 oz) Paris mushrooms sliced and sautéed in butter or 2 roasted Portobello mushrooms

Cups

  • 2 phyllo pastry sheets to prepare the cups
  • Butter in sufficient quantity

Sauce

  • Finely diced vegetables (onions, celery and carrots cut in small pieces)
  • Butter in sufficient quantity
  • 60 ml (1/4 cup) red wine (or a shot of brandy, cognac or scotch mixed with a bit of water)
  • 125 ml (1/2 cup) prepared concentrated veal stock
  • 125 ml (1/2 cup) prepared concentrated demi-glace sauce

Preparation

Phyllo pastry cup – to prepare the night before

  1. Preheat oven to 150°C (300°F).
  2. Take a sheet of phyllo pastry, brush with butter and fold in half. Brush once again with butter and fold in half in order to obtain a rectangle. Cut and remove approximately 5 mm (0.2 in.) of the folded section of the pastry to make individual sheets. Repeat this step with the other phyllo pastry sheet.
  3. Take two wide-bottomed glasses, turn them upside down and cover with parchment paper.
  4. Place the glasses, still upside down, in a roasting pan and place the pastry sheets on the glasses. Fold the ends of the pastry to form cups.
  5. Cook in the oven between 15 and 20 minutes or until the cups are golden. Let cool and set aside.

Sauce and filet

  1. Preheat oven between 120°C (250°F) and 175°C (350°F), according to the time you have for cooking the meat.
  2. In a pan, on high, heat butter and brown the diced vegetables.
  3. When the vegetables are browned, deglaze the pan with red wine, and add veal stock and demi-glace sauce.
  4. Bring to a boil and simmer until the liquid is reduced by half.
  5. Strain the sauce and keep warm.
  6. Season the veal filets to taste.
  7. In a frying pan, on high, heat butter or oil.
  8. When the butter is no longer sizzling or when the oil begins to separate, brown the filets on both sides.
  9. Remove the meat from the frying pan and place on a grill in a roasting pan.
  10. Finish cooking in the oven until internal temperature reaches 64°C (147°F). At this stage, the slower the cooking, the tenderer the meat will be. The piece of meat will begin to shrink in volume and the meat juices will appear on the surface.
  11. Remove the filets from the oven, cover lightly with aluminium foil and set aside for a few minutes. The heat will spread and the inner temperature of the meat should reach 66°C (150°F).
  12. Just before serving, in a very hot (not smoking) non-stick or cast iron skillet, without adding grease, fry the foie gras slice for 30 to 45 seconds on each side. The inside of the foie gras will be hot, but still rare.**
  13. On a hot plate, place a phyllo cup and put a veal filet in it. Put the foie gras pieces or the fried foie gras on the meat, place the mushrooms sautéed in butter on the plate and cover with sauce. Serve with Duchess potatoes and seasonal vegetables.

 

** For those choosing foie gras slices instead of foie gras pieces.

VDGQ-icone-chef Recipe provided by Alain Fortier, chef and training consultant for Quebec Grain-Fed Veal.

* According to Wikipedia and http://www.blog.chezlatina.com