Beef Wellington With Truffle 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.

INDIVIDUAL LAMB WELLINGTON PARCELS WITH A MADEIRA SAUCE



Individual Lamb Wellington Parcels With a Madeira Sauce image

This is a different take on my more extravagant beef wellington, an elegant meal that is far more cost effective and it looks and tastes wonderful. Were I have put the pate feel free to use proper fois gras which is what I use in my beef wellington, but of course that is triple the price of getting chicken or duck liver pate. I also bought morel mushrooms to go in the sauce these are a more expensive mushroom but no where near the cost of black truffles, which I use in my wellington recipe. I could not get fresh when I made this so I bought a 20g dried packet and used about half as it was just for two, I yielded around 11/2-2 Tablespoons of chopped morels (didn't measure exact.)

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 17

2 lamb fillets
90 g chanterelle mushrooms, finely chopped
4 swiss brown mushrooms, finely chopped
25 g butter
2 green onions, sliced finely
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh thyme leave
1 tablespoon double cream
salt and pepper
50 g pate (chicken or duck liver, I used duck)
1 sheet puff pastry
2 pancakes, large enough to cover fillets
1/2 cup madeira wine
1 teaspoon beef stock
1 teaspoon cornflour
10 g dried morels, soaked in water and chopped (see note above)

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.

Nutrition Facts : Calories 1033.4, Fat 67.2, SaturatedFat 21.6, Cholesterol 82.4, Sodium 734.3, Carbohydrate 82.8, Fiber 2.7, Sugar 2.3, Protein 15.4

MADEIRA TRUFFLE SAUCE



Madeira Truffle Sauce image

Provided by Jacques Pepin

Categories     condiments

Time 10m

Yield About two cups

Number Of Ingredients 8

2 tablespoons unsalted butter
1 tablespoon chopped shallots
1/2 cup dry Madeira or Sherry
1 cup demiglace (see note)
1/2 teaspoon potato starch, dissolved in 1 tablespoon water
Salt and freshly ground black pepper to taste
1 large black truffle, shaved with a vegetable peeler or truffle slicer, or 1/4 cup truffle peelings, finely chopped
1 tablespoon Cognac

Steps:

  • Melt the butter in a saucepan and add the shallots. Cook gently over low heat for about 2 minutes, until the shallots are soft but not brown.
  • Add the Madeira, bring the mixture to a boil and reduce it by half to concentrate the flavor. Mix in the demiglace, return the mixture to a boil and add the dissolved potato starch and salt and pepper to taste.
  • Just before serving, add the chopped truffles and Cognac. Bring the mixture to a boil, cover tightly to prevent the aroma from evaporating and serve as soon as possible with the truffled potatoes Sarladaise (see recipe) or with meat.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 433 milligrams, Sugar 1 gram, TransFat 0 grams

More about "beef wellington with truffle madeira sauce recipes"

EPIC BEEF WELLINGTON RECIPE | JAMIE OLIVER RECIPES
epic-beef-wellington-recipe-jamie-oliver image
Method. Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good lug of oil into the pan, then add the beef, 1 knob of butter and 1 sprig of rosemary. Sear the beef for 4 minutes in total, …
From jamieoliver.com


CLASSIC BEEF WELLINGTON RECIPE - RECIPE - FINECOOKING
classic-beef-wellington-recipe-recipe-finecooking image
Brush some of the beaten egg along the bottom edge of the seam and then press gently to seal; trim off any excess. Seal the pastry similarly at the ends. Lightly grease a large baking sheet with the butter. Lift the Wellington onto the …
From finecooking.com


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 WITH TRUFFLE - ALL MY CHEFS
beef-wellington-with-truffle-all-my-chefs image
Step 1: Beef. Remove the chain muscle and any nerve membranes from the tenderloin. Reserve 14 ounces (400 g) of the trimmings. Cut the foie gras in slices, season with salt, and mark in a sauté pan. Sear the meat on all sides in …
From allmychefs.com


BEEF WELLINGTON - JAMES MARTIN CHEF
In a really hot frying pan, seal beef all over, roast at 200C for 20 minutes and then chill. Blitz the mushrooms, dry fry in butter and beef juices, season. Saute the spinach in butter, and then lay over a cloth on a tray. To make the pancakes, whisk all the ingredients together. Fry in a little oil then place between greaseproof paper.
From jamesmartinchef.co.uk


RECIPE: BEEF WELLINGTON WITH TRUFFLE MADEIRA SAUCE
2019-12-09 Preheat oven to 400°F. 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 ...
From guide.michelin.com


BEEF WELLINGTON SAUCE RECIPES ALL YOU NEED IS FOOD
Dec 09, 2019 · 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 stevehacks.com


TRUFFLE MADEIRA SAUCE RECIPES ALL YOU NEED IS FOOD
Remove the filets from the skillet, set aside and keep warm. Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets. Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan.
From stevehacks.com


BEEF WELLINGTON WITH MADEIRA SAUCE RECIPE - TODAY
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 one piece of dough. With a …
From today.com


BEEF WELLINGTON WITH TRUFFLE MADEIRA SAUCE RECIPE - FOOD NEWS
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 purée mix well and cook until it’s reduced to about 2 cups. Directions for Madeira Sauce Take 2 cups of brown sauce and reduce to about 1 cup, then add 1/3 cup Madeira Wine and increase heat.
From foodnewsnews.com


BEEF WELLINGTON FOR TWO WITH TRUFFLE | GORDON RAMSAY RECIPES
To construct the Wellington: Lay 3 long layers of cling film on a table. Lay the crêpe in the middle of the cling film covering an area enough to cover the beef fillet. Press the duxelle into an even layer on top of the crêpe. Place the beef on top and wrap it in the crêpe and duxelle. Roll it tight in the cling film and allow it 30 minutes ...
From gordonramsayrestaurants.com


INDIVIDUAL BEEF WELLINGTONS WITH MADEIRA TRUFFLE SAUCE RECIPE
Recipe: Beef Wellington with Truffle Madeira Sauce. Heat a large skillet over medium-high heat. Once hot, add two tablespoons of olive oil. The pan should be really hot before adding the steaks. When the oil just begins to smoke, add the filets to the pan, press them down, and brown for 2 minutes on each side. Quickly sear the raw edges of the ...
From foodnewsnews.com


CLASSIC BEEF WELLINGTON WITH A MADEIRA JUS RECIPE - BBC FOOD
For the beef Wellington, preheat the oven to 100C/80C Fan/Gas ½. 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 ...
From bbc.co.uk


"BEEF WELLINGTON TRUFFLE MADEIRA SAUCE" - RECIPES ON SPOONACULAR
"Beef Wellington Truffle Madeira Sauce" × . Recipes (150) Products (80) Menu Items (52) Videos (0) Cuisine: Any. Any African American British Cajun Caribbean Chinese Eastern European French German Greek Indian Irish Italian Jewish Japanese Korean Latin American Mexican Middle Eastern Nordic Southern Spanish Thai Vietnamese. Diet: Any. Any Lacto …
From spoonacular.com


BEEF WELLINGTON WITH TRUFFLE MADEIRA SAUCE - LUNCH RECIPES
You can never have too many main course recipes, so give Beef Wellington With Truffle Madeira Sauce a try. One portion of this dish contains around 48g of protein, 96g of fat, and a total of 1324 calories. This recipe serves 8. Head to the store and pick up filet of beef, parsley, salt & pepper, and a few other things to make it today. To use ...
From fooddiez.com


CANADA BEEF WELLINGTON WITH MADEIRA SAUCE - ZIMMY'S NOOK
Bring to boil and cook for 15 to 20 minutes to reduce to 1-2/3 cups. Stir in Madeira and continue to boil until liquid is reduced again to 1-2/3 cups about 5 minutes. Stir in whipping cream to finish. If desired, thicken by stirring in corn starch mixture; cook 3 to 4 minutes until slightly thickened.
From zimmysnook.ca


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


BEEF WELLINGTON WITH TRUFFLE MADEIRA SAUCE- WIKIFOODHUB
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 ...
From wikifoodhub.com


WHAT SAUCE GOES WITH BEEF WELLINGTON? 14 BEST SAUCES - HAPPY …
6. Au Poivre. This classic French sauce is made by grinding black and white peppercorns into a paste, mixing them with beef stock and heavy cream, then reducing the mixture at high heat until it thickens. Au poivre sauce is a savory and peppery complement to beef wellington. 7.
From happymuncher.com


BEEF WELLINGTON WITH MADEIRA GRAVY - THOMAS JOHNSTON BUTCHER
2018-12-10 Method. Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good lug of oil into the pan, then add the beef, 1 knob of butter and 1 sprig of rosemary. Sear the beef for 4 minutes in total, turning regularly with tongs, then remove to a plate. Wipe out the pan and return to a medium heat.
From johnstonbutchers.co.uk


BEEF WELLINGTON RECIPE - ALL THINGS BARBECUE
2017-12-19 Whisk together the egg yolks. Remove the beef wellington from the plastic wrap. Transfer to a parchment lined sheet pan. Brush the Wellington with the yolks. Using the back of a knife, feel free to score a design into the egg wash. Sprinkle some Noble Saltworks Smoked Finishing Salt over the top. Place on the second shelf of the grill. Cook ...
From atbbq.com


BEEF WELLINGTON SAUCE RECIPE
Beef Wellingtons with and Madeira Wine Sauce from www.pinterest.com Beef wellington is a steak dish of english origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked.some recipes include wrapping the coated meat in a crêpe or parma ham to retain the moisture and prevent it from making the pastry soggy.
From cook.kingcooking.xyz


RECIPE: BEEF WELLINGTON WITH TRUFFLE MADEIRA SAUCE
Brush the finished Wellington with egg wash and refrigerate until ready to cook. 4. Preheat oven to 400°F. 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 ...
From winejournal.robertparker.com


TOURNEDOS WELLINGTON WITH MADEIRA SAUCE - GOOD HOUSEKEEPING
2007-06-25 Place beef packages on cookie sheet; brush with egg-yolk mixture. Bake 10 to 15 minutes until golden brown. Meanwhile, in same skillet over medium heat, in 2 tablespoons hot margarine, cook flour ...
From goodhousekeeping.com


BEEF WELLINGTON WITH MADEIRA SAUCE - BIGOVEN.COM
TENDERLOIN: Saute the onions in the margarine until soft. Add the mushrooms and cook 2 minutes. Add the wine, salt, pepper and tarragon and cook until pan is almost dry. Stir in the liver pate and set aside to cool. Saute the beef quickly in a hot skillet filmed with oil, rolling with 2 wooden spoons until seared on all sides.
From bigoven.com


BEEF WELLINGTON WITH TRUFFLE MADEIRA SAUCE - LUNCH RECIPES
Beef Wellington With Truffle Madeira Sauce might be a good recipe to expand your main course recipe box. One portion of this dish contains about 385g of protein, 667g of fat, and a total of 9723 calories. This recipe serves 1. This recipe covers 82% of your daily requirements of vitamins and minerals. Head to the store and pick up ready ...
From fooddiez.com


BEEF WELLINGTON WITH TRUFFLE MADEIRA SAUCE RECIPE - FOOD.COM
Jan 27, 2013 - Fillet of beef with mushrooms, paté cooked in pastry. served with a madeira truffles sauce.
From pinterest.com


RECIPES FOR BEEF WELLINGTON WITH TRUFFLE MADEIRA SAUCE
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[...] Source: food.com
From cooktime24.com


MADEIRA SAUCE FOR BEEF WELLINGTON : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CANADA BEEF WELLINGTON WITH MADEIRA SAUCE - CANADIAN BEEF
2020-12-17 Contact Us. Western Office. [email protected]; 6715 – 8th Street NE, Suite 146 Calgary, AB, Canada T2E 7H7 (403) 275-5890 Fax (403) 275-9288
From canadabeef.ca


BEEF WELLINGTON & MADEIRA SAUCE – RANTS RAVES AND RECIPES
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 sauce and reduce to about 1 cup, then add 1/3 cup Madeira Wine and increase heat.
From rantsravesandrecipes.com


BEEF WELLINGTONS WITH GORGONZOLA AND MADEIRA WINE SAUCE
2019-04-18 PREPARE THE MADEIRA WINE SAUCE: 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. Add a little salt and pepper to taste.
From recipegirl.com


CHICKEN WELLINGTON WITH MADEIRA SAUCE - ALL INFORMATION ABOUT …
Melt 2 Tbs. butter in sauce pan, medium high heat. Add minced shallots, saute til golden, add 2 Tbs flour, stir until golden, 3 min. Add broth, 1/2 C madeira, boil til reduced to sauce- 15 min. Strain into small sauce pan, add remaining1 Tbs. Madeira to pan. Season with salt, pepper. drizzle over chicken pouches.
From therecipes.info


TRUFFLE BEEF WELLINGTON FOR TWO – THE CHIC BRûLéE
2012-09-07 Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside. Season both sides of each filet with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper. Heat the oil in a large heavy skillet over medium-high heat. Add the beef filets and sear for 1 minute on each side for medium-rare.
From thechicbrulee.com


Related Search