Beef Wellington With Truffle Madeira Sauce Recipe

Name: Beef Wellington With Truffle Madeira Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
First make the mushroom mixture which can be made a day in advance.
2
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.
3
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.
4
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.
5
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.
6
To cook preheat oven to 190u00b0C 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.
7
Preparing the madeira truffle sauce.
8
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.
9
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.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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), and more.

Yes, Beef Wellington With Truffle Madeira Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Wellington With Truffle Madeira Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions