Beef Wellington With Madeira Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF WELLINGTON WITH TRUFFLE MADEIRA SAUCE



Beef Wellington With Truffle Madeira Sauce image

Make and share this Beef Wellington With Truffle Madeira Sauce recipe from Food.com.

Provided by The Flying Chef

Categories     Steak

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 18

1 (1 1/2 kg) filet of beef
olive oil
30 g butter
200 g foie gras pate (this is expensive chicken liver pate can be used instead)
4 ready prepared pancakes
1 egg, beaten
puff pastry sheet
70 g butter
1 small onion, finely chopped
300 g finely chopped mixed mushrooms (brown, blue, chantrelles or whatever is in season)
3 tablespoons heavy cream (double)
1 tablespoon chopped fresh parsley
salt & freshly ground black pepper
1 cup madeira wine
1 cup beef broth (store bought stock is fine)
1 teaspoon cornflour
3 tablespoons of chopped black truffles (very expensive and can be omitted but the flavour it adds to the dish is well worth the price)
butter

Steps:

  • First make the mushroom mixture which can be made a day in advance.
  • Melt butter in fry pan add onion, saute until soft add chopped mushrooms cook until moisture has evaporated, then add the cream stir over a low heat until thickened.Add parsley and season with salt and pepper. This part of the dish can now be set aside,if making it a day ahead store in fridge until ready to use.
  • To prepare the beef heat olive oil in a fry pan when the pan is hot add the beef and sear all sides until browned. Remove from heat put on a plate and set aside to cool.
  • While the beef is cooling lightly flour a surface and roll out the puff pastry big enough to envelope the beef. Take two pancakes and lay them on top of the pastry, next spread the fois gras onto the centre of the pancakes enough that it will cover the top and sides of the fillet. (allow fois gras to come to room temperature as this will make it soft and easy to spread) Then spread the mushroom mixture on, the same as the fois gras take the beef and place on top of the mushroom mix press down gently. Take remaining two pancakes place on top of fillet.Wrap the pastry around the fillet and fold in sides to envelope beef,and seal with beaten egg.
  • Turn over and place seam side down on buttered baking tray. You can decorate the top with cut out pastry leaves if you want. The wellington has to be refrigerated now for one hour before baking.
  • To cook preheat oven to 190°C and bake beef until pastry is golden brown approx 35-45 mins, a little longer if you prefer your beef more well done. Remove from oven and stand for 10mins before serving.
  • Preparing the madeira truffle sauce.
  • Bring broth and madeira to boil then turn down heat and simmer until reduced by half. Mix cornflour with water to form a paste and add just to thicken slightly, add truffles allow to simmer a few minutes more then add butter and serve immediately.
  • It sounds complex but it really is not and it is well worth it for a special occasion. Most of it can be prepared in advance so you can enjoy time with your guests while it is cooking.

BEEF WELLINGTON WITH MADEIRA SAUCE



Beef Wellington with Madeira Sauce image

You can make this very impressive-looking (yet easy-to-make) beef Wellington with Madeira sauce ahead of time. Just finish the baking process when your guests arrive. -Janaan Cunningham

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 16 servings.

Number Of Ingredients 16

1 beef tenderloin roast (4 to 5 pounds)
MADEIRA SAUCE:
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
2 tablespoons tomato paste
1/2 teaspoon beef bouillon granules
2 tablespoons butter, softened
2 tablespoons all-purpose flour
1/2 cup Madeira wine
FILLING:
2 cups chopped fresh mushrooms
4 shallots, chopped
1/4 pound sliced deli ham, chopped
1/4 cup minced fresh parsley
1 package (17.3 ounces) frozen puff pastry sheets, thawed
2 tablespoons 2% milk
1 large egg, lightly beaten, optional

Steps:

  • Preheat oven to 475°. Place the tenderloin in a greased 15x10x1-in. baking pan; fold ends under tenderloin. Bake, uncovered, for 20-25 minutes or until browned. Cover and refrigerate for at least 2 hours or until chilled., For sauce, in a large saucepan, combine the consomme, tomato paste and bouillon granules. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until reduced to 2 cups. , Combine butter and flour until smooth. Stir into sauce, a teaspoon at a time. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine and set aside., For the filling, in a large skillet, combine the mushrooms, shallots, ham and 2 tablespoons Madeira sauce. Cook over low heat for 10 minutes, stirring occasionally. Stir in the parsley; cook 10 minutes longer or until liquid has evaporated, stirring occasionally. Set aside., Preheat oven to 425°. On a lightly floured surface, unfold both puff pastry sheets; moisten short side of one sheet with water. Slightly overlap the edge of the remaining sheet over the moistened edge; press edges together. Transfer to an ungreased baking sheet., Spread half of the filling down the center of pastry. Place the tenderloin on the filling. Spread the remaining filling over the top of meat. Bring edges of pastry over the filling and pinch together. Roll to place seam side down. Brush pastry edges with milk; fold edges under meat. If desired, lightly score puff pastry with a sharp knife to form diamond pattern and brush with beaten egg. , Bake, uncovered, until deep golden brown, 40 minutes, covering lightly with foil if needed to prevent overbrowning (meat will be medium-rare). Transfer to a serving platter. Let stand for 15 minutes before slicing. Rewarm Madeira sauce if necessary. Serve with tenderloin.

Nutrition Facts : Calories 363 calories, Fat 17g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 453mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 30g protein.

More about "beef wellington with madeira sauce recipes"

BEEF WELLINGTON WITH MADEIRA SAUCE RECIPE - TODAY.COM
beef-wellington-with-madeira-sauce-recipe-todaycom image
2017-05-08 Preheat oven to 400°F. On a lightly floured surface, arrange dough pieces to form a rectangle. Pinch perforations together to make …
From today.com
3.4/5 (204)
Category Entrées
Author Dylan Dreyer,Linda Dreyer
  • Turn thin tail of beef under the roast and tie securely with string. The filet should be about 9-10 inches long after securing. Sprinkle salt, pepper and garlic powder on top and bottom and place on a rack in a shallow pan.
  • Roast in the oven for 40 minutes. Remove from oven and cool. Cover and chill in refrigerator 4 hours or overnight. Once cooled, remove string.


BEEF WELLINGTON IN MADEIRA WINE SAUCE RECIPE
beef-wellington-in-madeira-wine-sauce image
Over high heat, saute filet mignons in 3 tablespoons butter for 30 seconds on each side. Set aside to cool. Reduce heat to medium and add shallots and mushrooms and cook until all liquid is evaporated. Add wine and reduce …
From cdkitchen.com


BEEF WELLINGTON & MADEIRA SAUCE – RANTS RAVES AND …
beef-wellington-madeira-sauce-rants-raves-and image
In a sauce pan melt the butter and add the onion and cook to softened. Then add the flour and cook until it begins to brown. Once brown add the stock and puree mix well and cook until it's reduced to about 2 cups. Take 2 cups of brown …
From rantsravesandrecipes.com


CANADA BEEF WELLINGTON WITH MADEIRA SAUCE - ZIMMY'S …
canada-beef-wellington-with-madeira-sauce-zimmys image
Madeira Sauce, recipe follows; Madeira Sauce. 4 cups beef broth (or 1 L container) ⅔ cup Madeira; generous splash of whipping cream; 1 tsp corn starch (optional) 1 tsp cold water (optional) salt and pepper to taste; Preparation …
From zimmysnook.ca


CLASSIC BEEF WELLINGTON WITH A MADEIRA JUS RECIPE - BBC …

From bbc.co.uk
Category Main Course
  • Tip the flour and salt into a large bowl, add the cubes of butter and rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs.
  • Gradually stir in 150ml/5fl oz cold water, until the mixture comes together as a soft dough (you may not need all the water). Use your hands to pat the dough into a 2cm/¾in thick rectangular block.
  • Roll out the dough onto a lightly floured work surface to a rectangle measuring about 30x20cm/12x8in. Sandwich the remaining block of butter between two pieces of greaseproof paper.
  • Place the flattened butter into the centre of the rolled pastry. Fold one edge of the pastry over the butter to half-cover it, then fold the other edge of the pastry over the butter to cover the other half, so that the two edges of pastry meet.
  • Fold the pastry in half lengthways, then turn the pastry 90 degrees to the right (a quarter-turn). Roll out the pastry again to a rectangle measuring about 30x20cm/12x8in.
  • Fold the pastry as before, bringing each edge into the centre so that the edges meet, then folding in half lengthways, before giving the pastry a quarter-turn.
  • Repeat the rolling and folding process once more, then wrap the pastry in cling film and chill in the fridge for 1 hour.
  • Heat the oil in frying pan over a high heat. Quickly fry the beef fillet, turning it every few seconds, until browned on all sides.
  • Cut 4 large pieces of aluminium foil big enough to roll the beef fillet in, and place them on top of each other. Place the beef fillet in the centre and wrap it very tightly to form a cylinder, twisting the ends to secure.


BEEF WELLINGTON WITH TRUFFLE MADEIRA SAUCE RECIPE - FOOD NEWS
How to make Beef Wellington with madeira sauce? Stir into sauce, a teaspoon at a time. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine and set aside. For the filling, in a large skillet, combine the mushrooms, shallots, ham and 2 tablespoons Madeira sauce.
From foodnewsnews.com


BEEF WELLINGTON WITH MADEIRA SAUCE RECIPE - COOKEATSHARE
SAUCE: In a warm skillet, in two batches, cook the mushrooms in margarine till brown. Return all the mushrooms to the pan. Add in the onion and cook 1 minute. Add in the tomato paste and beef bouillon and stir till smooth. Boil down rapidly, 1-2 min, scraping pan frequently. Add in the wine/starch mix and pepper and salt if needed. Bring to a boil and cook till thick and …
From cookeatshare.com


MSN
MSN
From msn.com


BEEF WELLINGTON WITH MADEIRA SAUCE | RECIPE CART
1 beef tenderloin roast (4 to 5 pounds) MADEIRA SAUCE: 2 cans (10-1/2 ounces each) condensed beef consomme, undiluted 2 tablespoons tomato paste 1/2 teaspoon beef bouillon granules 2 tablespoons butter, softened 2 tablespoons all-purpose flour 1/2 cup Madeira wine FILLING: 2 cups chopped fresh mushrooms 4 shallots, chopped MADEIRA SAUCE: 2 cans …
From getrecipecart.com


BEEF WELLINGTONS WITH GORGONZOLA AND MADEIRA WINE SAUCE
2019-04-18 While the wellingtons are baking, prepare the sauce: Heat the olive oil in a saucepan; add the shallots and sauté until soft. Add the wine and cook over high heat- about 30 seconds; add the broth and bring to a full rolling boil, stirring constantly.
From recipegirl.com


BEEF WELLINGTON WITH MADEIRA GRAVY - RECIPES - GLOBAL ANIMAL …
Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good lug (about 3 tablespoons or so) of olive oil into the pan then add the beef, 1 tablespoon of butter and 1 sprig of rosemary. Sear the beef for 4 minutes, turning regularly with tongs. Once seared, turn off heat, then remove beef from pan ...
From globalanimalpartnership.org


RECIPE: BEEF WELLINGTON WITH TRUFFLE MADEIRA SAUCE
2019-12-09 Line a sheet tray with parchment and rub with some butter and top with Wellington. Bake, rotating in the oven once during cooking, until the pastry is golden and the beef is rare to medium-rare, 40 to 60 minutes. Let rest for 5 to 7 minutes before slicing. Sauce with the truffle Madeira sauce and sliced fresh truffles on top.
From guide.michelin.com


BEEF WELLINGTON WITH MADEIRA SAUCE RECIPE - FOOD NEWS
Add the Madeira, flame with a match, cook away, then stir in the mustard and flour, gradually followed by the stock. Simmer to the consistency you like, then blend with an immersion blender and pass through a sieve, or leave chunky if you prefer. Once cooked, rest the Wellington for 5 minutes, then serve in 1-1/4 inch thick slices with the gravy.
From foodnewsnews.com


BEEF WELLINGTON WITH MADEIRA SAUCE RECIPE - FOOD NEWS
beef tenderloin (about 4 pounds), fat trimmed. One 17.3-ounce package frozen puff pastry. (2 sheets), thawed. 1 egg, beaten to blend (for glaze) Madeira Sauce (recipe follows) For Chicken Liver Pâté: Melt butter in heavy large skillet over high. heat. Add chicken livers, onion and thyme and sauté until livers are.
From foodnewsnews.com


BEEF WELLINGTON WITH MADEIRA SAUCE - PLAIN.RECIPES
Combine butter and flour until smooth. Stir into sauce, a teaspoon at a time. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine and set aside. For the filling, in a large skillet, combine the mushrooms, shallots, ham and 2 tablespoons Madeira sauce. Cook over low heat for 10 minutes, stirring ...
From plain.recipes


INDIVIDUAL BEEF WELLINGTONS WITH MADEIRA TRUFFLE SAUCE RECIPE
Beef Wellington with Madeira Sauce Recipe. Add the Madeira, flame with a match, cook away, then stir in the mustard and flour, gradually followed by the stock. Simmer to the consistency you like, then blend with an immersion blender and pass through a sieve, or leave chunky if …
From foodnewsnews.com


BEEF WELLINGTON WITH MADEIRA SAUCE RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From stage.tasteofhome.com


BEEF WELLINGTON WITH MADEIRA SAUCE | RECIPE | MADEIRA SAUCE, BEEF ...
Jun 29, 2017 - You can make this very impressive-looking (yet easy-to-make) beef Wellington with Madeira sauce ahead of time. Just finish the baking process when your guests arrive. —Janaan Cunningham
From pinterest.ca


ALMOST BEEF WELLINGTON WITH MADEIRA SAUCE | PETA
Set aside. For the ‘Beef’ Wellington: • Thaw the puff pastry sheet and fill with the mushroom mixture and faux-steak strips. Fold over and crimp. • Place in the refrigerator for 30 minutes. • Bake at 400°F for 15 to 20 minutes, or until brown and crisp. • …
From peta.org


Related Search