A classic English dish, beef Wellington is a great addition to any holiday party. Skip the prep work on New Year’s Eve and complete your feast with an order of beef Wellington from any one of these four spots.
Stock-in-Trade’s beef Wellingtons are made from pasture-raised, hormone-free beef, which is painted with Dijon mustard, then wrapped in mushroom duxelle. The puff pastry is also made and folded in-house by hand and brushed with butter to give the crust a golden, flaky glow. All of the beef Wellingtons are decorated with a slightly different design each time. Stock-in-Trade’s beef Wellingtons come in various sizes and can feed anywhere between two and six people. They can be purchased via the restaurant’s online retail shop or for pickup at the store, 1324-A Gerrard St. E.
Olliffe Butcher Shop
Olliffe Butcher Shop has been serving up fine cuts of meat to customers and chefs in Toronto since 1975. Along with selling cuts “from nose to tail,” the butcher shop also sells gourmet meals to go. Olliffe’s beef Wellington uses a centre cut of beef tenderloin that is sourced locally at a farm in Norfolk County in southern Ontario. The tenderloin is then wrapped in a savoury green onion crepe with duck foie gras and mushroom duxelle. Olliffe’s beef Wellington sells for $63 per pound and can be ordered online or picked up at the store, 1097A Yonge St.
From $63, olliffe.ca
BlueBlood Steakhouse is notorious for serving only the finest cuts of meat, with steaks ranging in price anywhere from $55 to $220. The Short Rib Wellington, BlueBlood’s take on the classic beef Wellington, features braised beef short ribs done in a mix of veal stock and Shiraz. Once the meat has been saturated in juices, it is coated in mushroom duxelles and rolled into a flaky puff pastry. BlueBlood Steakhouse’s Short Rib Wellington is available in eight or 10 ounces, and serves two people. It can be enjoyed at the restaurant, 1 Austin Terr., or ordered for takeout.
Beef Wellington is a staple on Hy’s menu. Hy’s beef Wellington features a filet of beef tenderloin, with foie gras and oyster mushroom duxelle, baked in a buttery puff pastry. Hy’s beef Wellington is served with a red wine reduction, which offers an intense, complementary flavour to tie together the delicacy of the pastry, the earthiness of the mushrooms and richness of the foie gras and prime filet. Hy’s beef is sourced from farms in High River, Alta. The filets are aged a minimum of 28 days and are hand butchered at the restaurant, 365 Bay St.