BEEF WELLINGTON WITH TRUFFLE MADEIRA SAUCE
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
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.
TOURNEDOS ROSSINI
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, "tournedos Rossini" does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.
Provided by Jeff Gordinier
Categories dinner, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
- In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. 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. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
- On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.
Nutrition Facts : @context http, Calories 1239, UnsaturatedFat 51 grams, Carbohydrate 8 grams, Fat 100 grams, Fiber 3 grams, Protein 70 grams, SaturatedFat 39 grams, Sodium 1040 milligrams, Sugar 1 gram, TransFat 1 gram
MADEIRA SAUCE
I think my husband married me because I prepared this version of a madeira sauce and served it over beef kabobs. Use a Madeira wine that you would enjoy sipping yourself.
Provided by Leslulu
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 239.9, Fat 20.6, SaturatedFat 12.9, Cholesterol 53.4, Sodium 375.9, Carbohydrate 6.5, Fiber 0.5, Sugar 0.8, Protein 3.2
More about "madeira truffle sauce recipes"
SAUCE PéRIGUEUX — MORE THAN GOURMET
From morethangourmet.com
CLASSIC MADEIRA WINE SAUCE RECIPE FOR ROASTS AND …
From thespruceeats.com
GRILLED SALMON W/TRUFFLE MADEIRA SAUCE • COOKING …
From cookinghawaiianstyle.com
BRAISED SHORT RIBS WITH MADEIRA TRUFFLE SAUCE - AMY …
From amyglaze.com
HOW TO PREPARE A WONDERFUL PéRIGUEUX SAUCE WITH TRUFFLES
From reluctantgourmet.com
SADDLE OF VEAL STEAK WITH TRUFFLE MADEIRA SAUCE - BOSSKITCHEN
From bosskitchen.com
MADEIRA SAUCE RECIPE - THE WASHINGTON POST
From washingtonpost.com
ROASTED VEAL LOIN WITH BLACK TRUFFLE MADEIRA SAUCE
From washingtonpost.com
MADEIRA SAUCE WITH TRUFFLES (PéRIGUEUX SAUCE) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO COOK THE PERFECT CHICKEN à LA KING – RECIPE
From theguardian.com
10 BEST MADEIRA CREAM SAUCE RECIPES | YUMMLY
From yummly.com
MADEIRA TRUFFLE SAUCE RECIPES
From findrecipes.info
BEEF FILLETS WITH MADEIRA AND TRUFFLE SAUCE (TOURNEDOS MASSéMA) …
From eatyourbooks.com
P RIGORD TRUFFLE SAUCE WITH MADEIRA RECIPE - THESMARTCOOKIECOOK
From thesmartcookiecook.com
TRUFFLE MADEIRA SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE THE CHEESECAKE FACTORY CHICKEN MADEIRA (COPYCAT …
From tasteofhome.com
PHIL VICKERY'S FEAST FIT FOR A KING | THIS MORNING - ITVX
From itv.com
RECIPE: BEEF WELLINGTON WITH TRUFFLE MADEIRA SAUCE - MICHELIN …
From guide.michelin.com
You'll also love