Beef Wellington w/ Mushroom Pate & Madeira Wine Sauce

Thumb_beef_well

(from rennever’s recipe box)

HISTORY – A national hero for defeating Napoleon at Waterloo in 1815, Arthur Wellesley was made the Duke of Wellington. The Duke was quite indifferent to food, so much that his cooks often gave notice, and thus this fine filet of beef, wrapped in a puff pastry looks like a highly polished riding or Wellington boot. While his proud Chef dubbed the preparation, “Wellington Steak,” his Gaelic counterpart across the Channel, still smarting from Napolean’s defeat, simply called it, “Filet de Boeuf en Cro-te.”

Serves 4 people

Categories: Beef

Ingredients

  • 1/2 lb. Mushrooms
  • 5 Stalks of Green Onions
  • 1 Tbsp. Olive Oil
  • 1/8 Cup Madeira Wine
  • 1/4 Tsp Tarragon
  • Salt and Pepper, to taste
  • 4 Beef Tenderloin Steaks (4 to 6 ozs. each)
  • 1/2 btl Herb and Garlic Marinade
  • 1/2 btl Water
  • 1 Cup Red Wine
  • 1 Sheet Pepperidge Farm Frozen Pastry Puff
  • 4 Tbsp Butter, melted
  • 1 Cup Madeira Wine
  • 3 Cups Beef Stock or Broth
  • 1 Tbsp Shallots
  • 1 Thyme, Sprig
  • 1 Tsp. Peppercorns
  • 1 Tbsp. Corn Starch
  • 1/4 Cup Water

Directions

  1. Marinate the steaks in the herb & garlic marinade, water, and red wine for 8 hours to overnight.

  2. Heat oil in skillet and sear steaks on all sides, salt and pepper, as needed. Remove steaks from skillet and place in freezer for 10 minutes, then refrigerate for at least two hours.

  3. Puree mushrooms and onions together in food processor. Sauté in oil, Madeira wine, and tarragon until all liquid has evaporated or cooked out. Refrigerate.

  4. Thaw out pastry puff into large rectangle. Make large enough to cover four steaks. Spread the Mushroom Pate over one side of steak. Wrap the pastry to enclose beef and stuffing.

  5. Chill for at least 15 minutes.

  6. Prior to cooking baste with butter.

  7. For the Madeira Wine Sauce, Bring the wine, broth, shallots, herbs and peppercorns to a boil and cook for 10 minutes to evaporate the alcohol and concentrate the flavor. Combine thoroughly the cornstarch and water to form a slurry. Add the slurry a little at a time to the boiling liquid until it thickens and coats the back of a spoon.

  8. Preheat oven to 450°. Place in oven and immediately reduce heat to 350°. Roast for about 25 minutes

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