Beef Wellington With Truffle 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.

INDIVIDUAL LAMB WELLINGTON PARCELS WITH A MADEIRA SAUCE

Steps:

• Melt butter in a pan add mushrooms, cook until soft, add onion, cooking stirring until onion softens, add herbs, cream and salt and pepper, cook until liquid has evapourated., set to one side.
• Lightly flour a surface and roll out puff pastry, cut in half so you have 2 separate sheets, enough to cover both fillets completely, depending on the size of your fillets, you will either use all or have a little left over. I usually make some jam tarts if this is the case.
• Take a lamb fillet and spread half the pate over the top and sides of the meat, press half the mushroom onto the pate.
• Take a pancake and place it on top of the mushroom mixture, carefully turn it over laying it, pancake, mushroom side down onto the pastry, fold up the other part of the pancake to cover underside of lamb, fold remaining pastry over the pancake to form a little parcel, brush joining ends of pastry with milk or eggs to seal. Decorate top of pastry if desired.
• Place lamb parcels on a lightly oiled baking tray and bake in pre-heated oven of 200 degrees Celsius for 30-40 Min's or until pastry is browned and risen.
• Sauce:.
• Bring Madeira and stock to the boil, mix a little water with the cornflour add to sauce and stir until it thickens slightly, add morels and stir to combine.
• To Serve: I served mine over parsnip mash and vegetables and drizzled with the sauce.

MEATLOAF WELLINGTON WITH MADEIRA SAUCE

Steps:

• In a bowl, beat 2 eggs, ketchup, season salt, Worcestershire, mustard and pepper.
• Crumble meat over mixture and mix well.
• Sprinkle with onion and bread crumbs; mix gently.
• Shape into two loaves, about 9 in x 3 inches.
• On a lightly floured surface, roll out each pastry sheet into an 18in x 16in rectangle.
• Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf.
• Fold long sides over loaf and pastry seal seams.
• Place, seam side down, on a rack in a large baking pan.
• Beat remaining egg; brush over pastry.
• Bake at 350 degrees for 60 to 70 minutes or until a meat thermometer reads 160-170 degrees.
• Meanwhile, for sauce, melt butter in saucepan.
• Whisk in flour until smooth.
• Stir in the consommé, tomato paste, thyme rosemary browning sauce and cloves.
• Bring to a boil;cook and stir for 2 minutes or until thickened.
• Stir in wine.
• In a skillet, sauté mushrooms in oil until tender.
• Serve the mushrooms and sauce over meatloaf slices.

MADEIRA SAUCE

Steps:

• Melt 3 tablespoons of the butter and when it is gently bubbling, add the flour, stirring constantly until brown and smooth.
• Add beef stock and wine - keep stirring and stir until thickened. Takes about 15 minutes over medium heat.(This step is more fun while you are sipping some of the Madeira wine that you are using in your recipe).
• In a separate pan, saute mushrooms in 4 tablespoons of butter until "fork tender." Add these to the sauce.
• Serve warm over beef tenderloins, beef kabobs, etc.