Beef Wellington With Madeira Sauce Food

BEEF WELLINGTON WITH TRUFFLE MADEIRA SAUCE

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

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.

FILET OF BEEF WITH MADEIRA SAUCE

Steps:

• Sprinkle the filet with salt and pepper. To a heated pan add the oil, salt and pepper. Brown the meat on all sides. Place into a 350 degrees F. oven for 30 to 35 minutes, or until the meat thermometer registers 120 degrees F. to 125 degrees F. (for rare). Transfer to a cutting board and let rest for 10 minutes, covered loosely with foil.
• Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute.
• Slice the filet and transfer to a platter. Spoon sauce around the meat and serve the remaining sauce separately. Sprinkle with chopped parsley.

FILLET OF BEEF IN PUFF PASTRY WITH SAUCE MADEIRA

Steps:

• In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side. Set aside to cool completely.
• In the same skillet, with the remaining 3 tablespoons of butter, cook shallots and mushrooms until all liquid evaporates. Add cream, salt and pepper. Reduce over moderate heat to a thick puree. Cool.
• Preheat oven to 450 degrees F.
• Divide pastry into 6 equal portions. On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick. Place each tournedo on one side of a pastry rectangle, leaving enough room to fold over.
• Top each tournedos with mushroom puree. Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat. Cut away excess pastry and decorate as desired.
• Glaze the tops of the pastry with egg wash.
• Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown.
• Arrange each tournedo on a heated plate and garnish with watercress. Nap the sauce Madeira around the tournedos.
• In a saucepan, bring Madeira, shallots, and thyme to a boil. Reduce to a simmer and cook until only 1/3 cup remains. Add the stock; continue to reduce, over medium heat, until slightly thickened. Whisk in the butter. Season, to taste, with salt and pepper.
• Yield: Makes about 1 cup

BEEF WELLINGTON WITH MADEIRA SAUCE

Steps:

• 1. Season beef with salt and pepper. Place the oil in a saucepan and sear the meat on all sides. Remove and let cool. Brush the meat with mustard
• 2. Place the mushrooms in a food processor and puree. Add the salt,pepper, onion powder, and garlic powder. Cook in a dry pan until all moisture has evaporated.
• 3. Lay out the prosciutto on a piece of cling wrap each slightly overlapping the other. Spread the mushroom mixture over the prosciutto. Place beef in the middle and roll the prosciutto and mushroom mixture over the beef. Roll tight with the cling wrap and twist the ends closed. Place in refrigerator for 15 minutes
• 4. Roll out the pastry big enough to cover the meat. Place the meat in the center of the pastry. egg wash the ends and place the meat in the middle. Fold each side over the meat then enclose the sides. Cut off any extra pastry. Egg wash the entire thing. Score the outside for venting
• 5. Place parchment paper on baking sheet and oil it. Place meat seam side down on baking sheet and bake at 400 degrees for about 40 minutes internal temp 130 degrees. Let rest for 10 minutes before cutting
• 6. Meanwhile make the sauce. In a saucepan bring the wine shallots and thyme to a boil and reduce to about 1/3 cup. Add the beef broth and vinegar. Cook until slightly thickened. Taste and season with salt and pepper. Stir in the butter and remove from heat. Serve over the wellington.

BEEF WELLINGTON

Steps:

• Place all marinade ingredients (except salt, vermouth and cognac) in a small saucepan.
• Cook slowly until vegetables are tender.
• Remove from heat and let cool.
• Season filets with salt; place in ziplock bag; add marinade mixture; pour on the wine and cognac.
• Refrigerate 2 to 3 hours.
• Remove from marinade.
• Pat dry.
• Heat 1 T oil in a heavy duty saute pan over high heat.
• Add filet and sear briefly on all sides.
• Return to refrigerator until ready to assemble the Wellingtons.
• Reserve marinade for sauce.
• Mince mushrooms in food processor until very small.
• In the corner of a clean kitchen towel, twist the mushrooms a handful at a time to extract as much of the mushroom juices as possible.
• I usually dampen the towel first so it won't absorb the juices of the mushrooms.
• Reserve the juices for the sauce.
• Saute mushrooms and shallots in butter 7 or 8 minutes or so until the mushroom pieces separate from each other and begin to look dry.
• Add the madeira and boil until liquid has evaporated.
• Season to taste and stir in the pate or foie gras.
• Simmer marinade ingredients and mushroom juices with 2 cups beef broth and 1 T tomato paste for 1 hour or so until reduced to 2 cups.
• Degrease, season and thicken with 2 Tbs.
• cornstarch mixed with 1/4 cup Madeira.
• All of these steps can be prepared well in advance and even frozen in separate containers.
• Simply thaw everything before proceeding.
• I usually get two Wellingtons out of each sheet of puff pastry.
• It depends on the size of the steaks.
• Roll out each sheet a little to accomodate the size of the filet.
• Cut sheet in half.
• Lay one sheet of Prosciutto on each half.
• Place a spoonful of mushrooms on top; place a filet on top of mushrooms; spoon a little more mushrooms on top of filet; wrap filet in pastry.
• Pinch to seal.
• If you have any pastry left over, be creative and decorate the Wellingtons to fit the occasion.
• Place on parchment lined cookie sheet.
• Refrigerate at least 30 minutes or until ready to bake.
• Preheat oven to 375^F.
• Egg wash the tops of the Wellingtons.
• Bake until golden brown.
• About 25 minutes.
• Use an instant read thermometer to insure that the meat is done to your liking.
• If Wellingtons start to brown too much before the meat is ready, cover with foil and cook until it is done.
• Serve with the Madeira sauce spooned on top.