A twist on an elegant classic dish with the addition of spinach crepes over mushroom duxelles. These delectable appetizers will impress the most discerning guests.
Makes 20 portions
Red Wine Demi Glacé
2 cups (500 mL) merlot or cabernet
¼ piece sweet onion cut in half
1 Bay leaf
2 Tbsp (30 mL) granulated sugar
¾ cup (180 mL) prepared store bought demi-glacé
Pour the wine into a 2-quart (2 L) saucepan and place over medium heat.
Add the onion, bay leaf, sugar and cook until the wine is reduced by half.
Add prepared demi-glacé to wine mixture bring up to boil, stir and cook for an additional 3-5 minutes, remove from heat, discard onion, bay leaf, keep sauce warm.
1 lb (500 g) veal tenderloin, cut into 1-inch cubes
¾ cup (180 mL) olive oil, divided
Salt and pepper to taste
1 Tbsp (15 mL) rosemary powder
1 ½ cups (375 mL) spinach,
¾ cup (180 mL) warm water
1 ½ cups store bought crepe mix (or your favourite crepe recipe)
1 Tbsp (15 mL) butter
For The Duxelles
2 Tbsp (30 mL) canola oil
1 ½ cups (250 mL) diced cremini mushrooms
¼ piece onion, finely diced
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
¼ cup (60 mL) diced Italian parsley
2 tsp (10 mL) rosemary powder
2 Tbsp (30 mL) Maggi seasoning or Worcestershire Sauce
1/3 cup (80 mL) 35% whipping cream
1 package store bought puff pastry dough
½ cup prepared egg wash
Preheat the oven to 400˚F (200˚C). Add tenderloin cubes to a large bowl, drizzle with ¼ cup oil, add salt, pepper, rosemary powder and toss to coat.
Heat a large skillet with ¼ cup oil over medium-high heat, sear the cubes of veal for 2-3 seconds on one side only, adding a few batches at a time. Remove and set aside on a plate while making the spinach crepes.
Add spinach and water to a food processor (or blender) and purée to a smooth consistency, set aside. Follow crepe instructions to prepare the batter in a medium bowl, add the spinach purée and mix to light green batter.
Add remaining oil and butter to a medium skillet over medium heat. Pour a thin layer of batter (about 2 tablespoons) into the centre of the pan and swirl to make thin 3-inch pliable crepes (you may also use an egg ring mold). Set mini crepes aside on a baking sheet lined with parchment paper.
To make the duxelles heat skillet with 2 tablespoons of canola oil over medium heat and cook the mushrooms and onions for 3 minutes. Season with salt, pepper, add the parsley, rosemary, Maggi or Worcestershire sauce, cook for another 1 minute, drain and set aside in a medium bowl.
To assemble, dust a clean surface with flour and roll out the puff pastry sheet. Use a pastry wheel to cut out 20 3-inch square pieces of dough. Place the crepes in the centre of each dough.
Place a knob of the duxelles in the centre of the crepe, spread with a teaspoon for the length of the tenderloin. Place the tenderloin on top of the mixture, add duxelles over tenderloin to cover all remaining sides. Brush edges with egg wash. Fold the crepe and puff pastry with the ends tucked underneath to seal, brushing lightly with the egg wash as the glue.
Place the veal wellingtons on a baking sheet lined with parchment paper, brush the top and sides with egg wash, use a dessert fork or paring knife to score decorative patterns on the surface of the puff pastry without cutting through the dough. You may also add leaves on top made from excess puff pastry.
Bake for 20 minutes or until the puff pastry is a golden brown colour and the internal temperature of the veal is 135˚F (57˚C) for medium-rare.
Cut each wellington in half to display the layers for an impressive presentation. Serve on a platter with fresh rosemary leaves and currents as garnish, and with the Red Wine Demi Glacé for dipping.