Recipe

Individual Beef Wellingtons With Madeira Truffle Sauce Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year, 1 month ago Yes, this was the entertaining extravaganza of the 1960's...very old school... but so what? To me, Beef Wellington is a classic and should never go out of style! :-) Prep:45m Cook:20m Servings:2	Luisascater
	beef wellington pate puff pastry glace

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Ingredients

2 (6-8 oz) beef filets

Duxelle:

2 tablespoons unsalted butter

1 small shallot, minced

1/4 cup madeira wine

1/2 pound wild mushrooms, chopped fine (you can even use just plain white mushrooms)

leaves from 2 sprigs of fresh thyme, chopped

Kosher salt and white pepper to taste

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1/4 pound pâté de foie gras (available at specialty foods shops) at room temperature

1 sheet thawed frozen puff pastry

an egg wash made by beating 1 large egg yolk with 1 teaspoon of water

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Madeira Wine Sauce:

1/4 cup Madeira

1/2 cup beef stock (I use "more than gourmet" brand Classic French Demi-Glace)

2 tablespoons black truffle butter (available at specialty food shops) if you can't find it, just use black truffle oil mixed with butter

Directions

Season the beef filet with kosher salt on each side. In a hot pan, get a nice sear on each side, about 3 minutes. Transfer to a plate and let rest.

For the duxelle:

On medium heat in saute pan, melt butter. Add shallots and mushrooms and cook until all liquid is evaporated. Add wine and reduce completely. Add thyme, salt and pepper and reduce to a thick puree. Transfer to small bowl and let cool.

To assemble:

Preheat oven to 400F. Divide pastry into 2 6 x 12 inch portions, approximately 1/4 inch thick. Place a slice of pate foie on one side of pastry triangle. Top each with mushroom mixture, then the seared filet mignon. Brush edges with egg wash and fold it over (don't worry if it's not pretty, this will be the bottom!). Shape edges of pastry to contours of meat. I sometimes make designs with the scraps of leftover pastry but you could just leave it plain. Flip over and glaze top of pastry with egg wash and bake for 20 minutes or until golden brown.

For the sauce:

In a small saucepan, heat the madeira and beef stock until reduced by half. Whisk in truffle butter and season with salt to taste. Keep warm.

To plate:

Cut each wellington in half and place in center of plate. Swril sauce all around the wellington. Enjoy!

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Comments

trigger 1 year, 1 month ago said:
Your puff pastry is perfectly golden brown and that pâté de foie gras looks wonderful in contrast to the tender pink beef. Loving the special touch from that black truffle butter in your sauce too.
Bookmarked and printed.
High Five

conner909 1 year, 1 month ago said:
You do a beautiful job, Luisa!

midgelet 1 year, 1 month ago said:
I agree, I often make similar for company. When mushrooms are on sale I make the mixture and freeze. I do skip the pate and sometimes sub a roasted whole but small portobello over the meat.
Great recipe!

greekgirrrl 1 year, 1 month ago said:
Wowowowowowowow!

elgab89 1 year, 1 month ago said:
GG said it all! Woowowowowow it is!

leebear 9 months, 3 weeks ago said:
THANKS LUISA!I LOVE THIS ONE,TOO!HIGH 5!

CAROL LEE

ditty 4 months, 1 week ago said:
I have to try this and the Rib-Eye Steaks - they sound yummy and my mouth is watering...lol You're right too, Beef wellington should never go out of style! Thanks!

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