BACK BY POPULAR DEMAND!
Chef Ron McKinlay has prepared a special meal kit for two, so you may create this classic Canoe dish at home! The Beef Wellington is a signature of the artfully crafted dishes prepared on the 54th floor, which combine fresh Ontario produce, seasonal crops, a marriage of flavours and elegant presentation.
Now you too can don your chef’s hat, and prepare a five star feast, packed with the perfect sides and step-by-step cooking instructions. Complete your meal by adding one of our sommelier-selected wines and enjoy the perfect night in!
Watch Chef Ron McKinlay’s step-by-step cooking instructions:
125. per kit
Our kit comes with everything you need to make the perfect beef wellington at home, including detailed directions. Add one of our sommelier-selected wines for the perfect night in! Order by 9am Thursday for pickup on Friday or Saturday. Please allow one hour to prepare and cook.
Pre-order cut-off time is:
9am on Thursday for Friday & Saturday pickup from 4:30pm – 7pm
beef wellington by canoe
Beef Wellington (14oz Ontario tenderloin)
seasonal vegetables (parcooked)
red wine jus
1 Preheat your traditional/conventional oven to 205°C/400°F. If you have a convection oven, preheat to 180°C/355°F.
2 Using the parchment paper edges, carefully lift the Beef Wellington out of its container and onto a baking sheet.
3 Crack two (2) eggs into a small bowl. Separate the egg whites from the egg yolks. Using a fork or a whisk, mix the yolks into an egg wash. You will use this egg wash, twice.
4 Using the pastry brush, carefully brush all exposed surfaces of the Wellington with the egg wash. Save the remaining egg wash.
5 Place the Wellington & baking sheet into the fridge to chill for ten (10) minutes. After chilling, the 1st egg wash should be sticky to touch.
6 Repeat the egg wash and brush all exposed surfaces of the Wellington.
7 Place the Wellington into the fridge, again, to chill for at least ten (10) minutes or until the oven is fully preheated.
1 Remove the Wellington & baking sheet from the fridge and place the baking sheet onto the middle rack of your preheated oven. No need to temper the Wellington; the pastry needs to be refrigerator-cold to cook properly.
2 For Medium Rare: cook the Wellington for thirty-five (35) minutes or until the pastry is dark golden-brown. If you have a meat-thermometer, then pierce the width/short-side of the Wellington. Make sure the end of the thermometer reaches the center of the tenderloin. Medium-rare tenderloin should be 38°C/100°F. If you prefer Medium, cook for 5-10 more minutes. If you prefer Medium-Well, then cook for 10-12 more minutes.
*IMPORTANT: If cooking in a traditional/conventional oven, rotate the baking sheet 180° every 11-12 minutes.
3 Once the Wellington has been in the oven for approximately 20 minutes, place a medium frying-pan on the stove over medium-heat. Heat 1tsp of oil in the pan and add all contents of the vacuum-sealed vegetables (including garlic & thyme). Cook for 5 minutes, or until vegetables start to brown. Season with salt & pepper to taste. Remove the pan from the stove and place it into the oven to continue cooking.
4 Remove the Wellington & baking sheet from the oven and allow to cool/rest at room temperature for at least ten (10) minutes. Resting the Wellington is a very important step of the cooking process.
5 Add evergreen butter to the pan of vegetables and return the pan into the oven for 5 minutes. The melted butter should coat the vegetables evenly.
6 Use a serrated bread knife – or a very sharp chef’s knife – to carve cross-cut slices of the Wellington. Not length-wise!
7 Reheat the Red Wine Jus by using a saucepan or microwaving the mason jar.
Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.