Beef Wellington With Truffle Madeira Sauce Food

MADEIRA SAUCE

Steps:

• Chop the onions and fry in butter, once softened, add the mushrooms, until golden brown. Sprinkle in the flour, gradually add warmed stock and mix well. Cover, and simmer for 15 minutes. Add the Madeira in the last 5 minutes of cooking. Season with salt and pepper to taste. Serve with roast meat or steak.

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.

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.

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.

FILLET OF BEEF WELLINGTON

Steps:

• In a roasting pan roast the beef in the middle of a preheated 400°F oven for 25 to 30 minutes, or until the thermometer registers 120°F. Let the fillet cool completely and discard the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices.
• In a heavy skillet cook the mushrooms in the butter over moderately low heat, stirring, until all the liquid they give off is evaporated and the mixture is dry, season them with salt and pepper, and let them cool completely. Spread the fillet evenly with the pâté de foie gras, covering the top and sides, and spread the mushrooms evenly over the pâté de foie gras. On a floured surface roll 1 pound of the puff paste into a rectangle about 20- by 12- inches, or large enough to enclose the fillet completely, invert the coated fillet carefully under the middle of the dough, and fold up the long sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg white to seal them. Fold ends of the dough over the fillet and seal them with the remaining egg white. Transfer the fillet, seam side down to a jelly-roll pan or shallow roasting pan and brush the dough with some of the egg wash. Roll out the additional dough and cut the shapes with decorative cutters. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the fillet for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400°F oven for 30 minutes, reduce the heat to 350°, and bake the fillet for 5 to 10 minutes more, or until the meat thermometer registers 130°F. for medium-rare meat and the pastry is cooked through. Let the fillet stand for 15 minutes.
• In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, the broth, the truffles, and salt and pepper to taste and cook the sauce over moderate heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened. Loosen the fillet from the jelly-roll pan, transfer it with two spatulas to a heated platter, and garnish it with watercress. Serve the fillet, cut into 3/4-inch-thick slices, with the sauce.

CLASSIC BEEF WELLINGTONS

Steps:

• Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled., In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature., Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly., Place in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg., Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

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.