Classic Beef Wellington in Madeira Wine Sauce

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Classic Beef Wellington in Madeira Wine Sauce
A favorite of Chef Richard Chamberlain.

Prep: 15 minutes
Cook: 20 minutes
Servings: Serves 6

6 6-ounce filet mignons

2 Tbsp. butter

2 shallots

1 pound mushrooms, chopped fine

1/2 cup Madeira wine

4 Tbsp. cream

2 tsp. truffle oil

salt and pepper

2 pounds puff pastry

1 egg, slightly beaten

Madeira Wine Sauce:

1 Tbsp. olive oil

3 shallots

1 cup Madeira wine

1-1/2 cups veal stock

2 Tbsp. butter

1/2 tsp. peppercorns

2 sprigs fresh tarragon

1 tsp. honey

salt

	Over high heat, saute filet mignons in 3 Tbsp. 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 completely. Add cream, salt and pepper and reduce to a thick puree. Add truffle oil and cool.
	Preheat oven to 400°F.
	Divide pastry into 6 6x12-inch portions, approximately 1/4-inch thick. Place each filet on one side of pastry triangle. Top each with mushroom mixture. Brush edges with egg wash and fold it over. Shape edges of pastry to contours of meat.
	Glaze top of pastry with egg wash and bake for 20 minutes or until golden brown.
	Wine Sauce: In saute pan over medium heat, add olive oil, shallots, peppercorns and tarragon. Saute until shallots are soft, stirring occasionally.
	Add Madeira wine and honey and reduce by half. Add veal stock and reduce by half. Whisk in butter and season with salt to taste. Keep warm.

Need help with this recipe? Go to: Using a Meat Thermometer