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Classic Beef Wellington in Madeira Wine Sauce
A favorite of the TexasCook Family 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

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 400F.

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.

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