Beef Wellington with Madria Sauce
  • Servings: 4 Servings
  • 1 c. wine-for the cook
  • 4 – 1 to 1 1/2” thick filets (tenderloin steaks, about 6-8 oz. each)
  • Salt and Pepper
  • 1/2 lb. mushrooms, sliced thin
  • 1 T. vegetable oil
  • 1 T. finely chopped shallot
  • 2 T. butter
  • 1-2 eggs
  • 1 T. minced garlic
  • 5 oz. Gorgonzola cheese, crumbled
  • 1 puff pasty sheet
  • 2 T. Madeira
  • 1 c. veal or beef demi-glace
  1. Pat filets dry and season with salt and pepper. Put oil in skillet, heat to sizzling hot and Sear steaks for 3 minutes on each side. Transfer to a plate and refrigerate for at least one hour.
  2. Melt butter in heavy skillet over medium heat and cook mushrooms, shallot and garlic until mushroom are lightly browned. Add salt and pepper to taste and cool completely.
  3. Beat an egg into a small bowl. On a lightly floured surface roll out puff pastry sheet into a 15” square. Cut into four equal squares, about 6 1/2” squares each. (Discard leftover pastry of use to cut out topping decorations for the Wellingtons.)
  4. * Put 1 generous tablespoon of Gorgonzola in center of each square and top with 1/4 of the mushroom mixture, then with filet, pressing down gently. Wrap 2 opposite corners of puff pastry over filet, overlapping them. Repeat with remaining 2 corners and seal with egg wash. Press pasty around filet to enclose completely.
  5. Place Wellingtons seam side down on a plate, chill loosely covered at least 1 hour and up to 1 day.
  6. Preheat oven and baking sheet to 425. Brush top and sides of each Wellington with remaining egg wash and place on heated baking sheet and bake 20 minutes until pastry is golden. Rest 5 minutes.
  7. Make the sauce while Wellingtons are baking: In a saucepan boil demi-glace and Madeira for 1 minute. Keep warm until ready to use. Serve sauce on the side.
  8. * Variation-Brie cheese, asparagus (blanched) and crab. Can also sub a chicken breast for the filet.
From the Sauce du Jour Kitchen For the Mushrooms Cooking Class - 102 Beef Wellington can seem so fancy. And so hard. After many attempts I think I got it right and this recipe has been full-proof, so don't be afraid - buy some good tenderloins and break out the puff pastry.