Elegant Beef Wellington with Madeira Sauce
This Elegant Beef Wellington recipe showcases tender filets of beef enveloped in flaky puff pastry, creating a stunning centerpiece for any holiday gathering or special occasion. Inspired by Wolfgang Puck's sophisticated style, this dish combines savory sautéed mushrooms and shallots, finished with a rich Madeira sauce. With pre-made puff pastry, the preparation becomes uncomplicated, making it just as enjoyable to cook as it is to present. Serve this gourmet dish with a garnish of fresh watercress for a beautiful touch and indulge in an explosion of flavors that will impress your guests. Perfect for entertaining and celebrating, this beef Wellington elevates any dinner to a new level of elegance.
N/A
Servings
700
Calories
14
Ingredients
Ingredients
Filet of beef
6 (6-ounce steaks, 1 1/2 inches thick)
Unsalted butter
6 tablespoons (divided for sautéing and sauce)
Shallots
2 (minced, divided for mushroom filling and sauce)
White mushrooms
1 lb (finely chopped)
Heavy cream
4 tablespoons (for mushroom filling)
Salt
to taste
Black pepper
to taste (freshly ground)
Puff pastry
2 lbs (2 boxes of frozen, thawed)
Egg
1 (beaten with 1 tablespoon water for egg wash)
Watercress
for garnish
Madeira wine
1 cup
Minced thyme leaves
1 teaspoon
Veal stock
1 cup
Additional butter
2 tablespoons (for finishing the sauce)
Instructions
1
Begin by preparing the filet of beef: In a large skillet over high heat, melt 3 tablespoons of unsalted butter. Sear the beef filets for 30 seconds on each side until nicely browned. Remove them from the skillet and allow them to cool completely.
2
In the same skillet, add the remaining 3 tablespoons of butter and sauté the minced shallots and finely chopped mushrooms over medium heat. Cook until all liquid evaporates, stirring often. Add the heavy cream, along with salt and freshly ground black pepper, and continue to cook until the mixture reduces to a thick puree. Set aside to cool.
3
Preheat your oven to 450°F (230°C). While the oven heats, divide the puff pastry into 6 equal portions. On a lightly floured surface, roll out each portion into a rectangle measuring approximately 6 by 12 inches and 1/4 inch thick.
4
Position each cooled filet on one half of a pastry rectangle, leaving room to fold the pastry over the meat. Top each filet with a generous spoonful of the mushroom puree.
5
Brush the edges of the pastry with the egg wash (made from the beaten egg and water). Fold the pastry over the filet, shaping it to the contours of the meat. Trim any excess pastry and decorate as desired.
6
Apply the egg wash over the tops of the wrapped filets for a beautiful golden crust during baking.
7
Place the wrapped filets on a baking sheet and bake in the preheated oven for 15 to 20 minutes or until the pastry is golden brown and puffed.
8
Once baked, arrange the filets on heated plates and garnish with fresh watercress for a refined presentation.
9
For the Madeira sauce: In a saucepan, combine Madeira wine, minced shallots, and thyme. Bring to a boil, then reduce to a simmer and cook until the mixture reduces to 1/3 cup.
10
Add veal stock to the saucepan and continue to reduce until the sauce thickens slightly. Remove from heat and whisk in 2 tablespoons of butter until melted. Season with salt and pepper to taste.
11
Serve by drizzling the Madeira sauce lightly around each Wellington on the plate.
Nutrition Information
33g
Fat
42g
Carbs
42g
Protein
1.67g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Elegant Beef Wellington with Madeira Sauce?
It is a gourmet dish featuring tender beef filets topped with a mushroom puree, wrapped in flaky puff pastry, and served with a rich sauce made from Madeira wine and veal stock.
What cut of beef is used in this recipe?
The recipe uses six 6-ounce beef filets that are approximately 1 1/2 inches thick.
How long should I sear the beef filets?
Sear the beef filets for 30 seconds on each side over high heat until they are nicely browned.
Why do I need to cool the beef after searing?
Cooling the beef completely prevents the puff pastry from melting or becoming soggy when you wrap it.
How do I make the mushroom filling?
Sauté minced shallots and finely chopped mushrooms in butter until the liquid evaporates, then add heavy cream and reduce until it forms a thick puree.
What is the recommended oven temperature?
Preheat your oven to 450°F (230°C) before baking the prepared Wellingtons.
What are the dimensions for rolling the puff pastry?
Roll each portion of puff pastry into a rectangle approximately 6 by 12 inches and 1/4 inch thick.
How is the egg wash prepared?
The egg wash is made by beating one egg with one tablespoon of water.
How do I assemble the Beef Wellington?
Place a cooled filet on the pastry, top with mushroom puree, brush edges with egg wash, fold the pastry over, and trim any excess.
How long does it take to bake the Beef Wellington?
Bake the wrapped filets for 15 to 20 minutes, or until the pastry is puffed and golden brown.
What ingredients are needed for the Madeira sauce?
The sauce requires Madeira wine, minced shallots, thyme, veal stock, butter, salt, and pepper.
How much should I reduce the Madeira wine mixture?
The wine, shallots, and thyme should be simmered until the mixture reduces to about 1/3 cup.
What is the final step in making the Madeira sauce?
After the veal stock has reduced and thickened the sauce, remove it from the heat and whisk in 2 tablespoons of butter.
How many calories are in one serving?
One serving contains approximately 700 calories.
What is the protein content of this dish?
There are 42 grams of protein per serving.
How much fat is in each serving?
There are 33 grams of fat per serving.
How many carbohydrates are in this recipe?
Each serving contains 42 grams of carbohydrates.
What kind of mushrooms are used?
The recipe calls for 1 lb of white mushrooms, finely chopped.
Can I use store-bought puff pastry?
Yes, the recipe specifically suggests using 2 lbs of frozen, thawed puff pastry for convenience.
How should the dish be garnished?
The dish is garnished with fresh watercress for a refined presentation.
Is salt and pepper included in the seasonings?
Yes, salt and freshly ground black pepper are used to taste in both the mushroom filling and the sauce.
What kind of stock is used for the sauce?
The recipe uses 1 cup of veal stock to give the Madeira sauce its rich flavor.
How many shallots are needed for the entire recipe?
You will need 2 shallots, which are minced and divided between the mushroom filling and the sauce.
What is the purpose of the egg wash on top of the pastry?
Brushing the tops with egg wash ensures the pastry develops a beautiful golden-brown color as it bakes.
How many servings does this recipe provide?
This recipe is designed to produce 6 individual Beef Wellingtons.
What amount of heavy cream is used for the mushroom puree?
The recipe calls for 4 tablespoons of heavy cream for the mushroom filling.
Can this be made for a holiday gathering?
Yes, it is specifically described as a stunning centerpiece for holiday gatherings or special occasions.
How much fiber is in the recipe?
There is 1.67g of fiber per serving.
How should the Madeira sauce be served?
Serve the sauce by drizzling it lightly around each individual Wellington on the plate.
What is the primary flavor profile of the sauce?
The sauce has a rich, sophisticated flavor derived from Madeira wine, veal stock, and fresh thyme.