Beef Wellington With Truffle Madeira Sauce

Jun 09, 2023June 9, 20230 0
Beef Wellington with Truffle Madeira Sauce
in Main

Prep

40 min

Cook

30 min

Ready In

70 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 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

Nutrision Information

Servings Per Recipe
4
Calories
1200
Sugar
5g
Fat
92g
Beef Wellington is a traditional British dish that consists of beef coated with pate de foie gras and wrapped in puff pastry. It was created in the 19th century to commemorate the Duke of Wellington's victory over Napoleon in 1815. In this recipe, the classic dish is given a modern twist by incorporating a luxurious truffle Madeira sauce. This sauce takes the dish's flavor profile to the next level by coupling a sweet Madeira wine with earthy, aromatic truffles. The richness of the beef and pate are perfectly balanced by this indulgent sauce, making every bite a culinary delight. While this dish may seem daunting to prepare, it's an excellent show-stopper for any special occasion.

Instructions

1.Preheat the oven to 200°C.
2.Season the beef with salt and black pepper. Heat olive oil and butter in a skillet on medium-high heat. Sear the beef for two minutes on each side until brown. Remove it from the skillet and let it cool.
3.On a lightly floured surface, roll out the puff pastry putting 200 g of pate onto it to form an even layer.
4.Once the beef has cooled, place it on the pate. Fold the pastry over the beef and cut any excess pastry away. Use a beaten egg to seal the edges of the pastry, trim them even with the bottom edge.
5.Place the beef on the baking tray seam side down, and brush with an egg wash. Bake for 25 minutes until golden brown.
6.In a separate skillet, melt butter on medium-high heat. Cook onions and mushrooms till softened then add the cup of madeira wine and cup of beef broth. Bring to the boil and reduce the heat. Simmer until wine mixture reduces by half then stir in heavy cream, mix with 1 tsp cornflour before bringing the mixture back up to a boil for a few minutes until it thickens slightly. Add in chopped parsley and 3 tbsp chopped black truffles if using.
7.Once the beef Wellington is ready, slice it into pieces and serve with a spoonful of the sauce along with some vegetables of your choice.

PROS

Beef Wellington is a sophisticated main course dish, great for impressing guests.
The dish boasts a delicious mix of tender beef, rich pate, and delicate pastry that blend together delightfully.
The deep flavours and rich Madeira sauce complete the dish perfectly.

CONS

A few cons to consider of Beef Wellington are that the dish is not cost-effective like so many meat dishes due to its prime ingredients like fillet steak and truffle.
High in fat and calories, it might not be the best choice for those following a strict diet.

HEALTH & BENEFITS

Beef is a protein-rich food and rich in iron and B vitamins, which help support a healthy immune and nervous system.
Mushrooms are low in calories and carbohydrates but high in fiber, as well as various vitamins (B1, B2, B3, folate) and minerals (copper, potassium, and selenium).
Truffles, though nutritionally unremarkable, contain small amounts of helpful nutrients like zinc and vitamin C that contribute to the immune system and skin health.

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