Beef Wellington and madeira Wine Sauce | Beef Wellington and madeira Wine Sauce Recipes | Beef Wellington and madeira Wine Sauce Recipe

Recipes | Recipe | Easy Recipes
Search Recipes:
Newsletter:

Home

Bookmark This Site
Recipes Added

Browse Recipes


Grilled Carribean Chicken

BBQ Chicken

California Pizza with Chicken

Apple Salad

Beef Wellington and madeira Wine Sauce | Beef Wellington and madeira Wine Sauce Recipes | Beef Wellington and madeira Wine Sauce Recipe


Beef Wellington and madeira Wine Sauce recipes have been collected over the years. At Annies Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.

Rate This Recipe
Rated 0 out of 5
Beef Wellington and madeira Wine Sauce
6-6 ounce filet mignons


2 tablespoons butter


2 shallots


1 pound mushrooms, chopped fine


1/2 cup Madeira wine


4 tablespoons cream


2 teaspoons truffle oil


salt and pepper


2 pounds puff pastry


1 egg, slightly beaten


Madeira Wine Sauce:


1 tablespoon olive oil


3 shallots


1 cup Madeira wine


1 1/2 cups veal stock


2 tablespoons butter


1/2 teaspoons peppercorns


2 sprigs fresh tarragon


1 teaspoon honey


salt

Instructions
Over high heat, saute filet mignons in 3 tablespoons 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 6 x 12 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. Serves 6.

Login to post a comment of your own

Login to your account in order to be able to comment on this and other articles.

Get answers to any questions that you may have, or simply make your opinions known.

Honey Butter
Custom Search
My Account

what's new

Check here often to see what new recipes & articles have been added in the past week. We add new items almost every day!

updates



Home | Bookmark us | Advertise | Contact us | About us | Terms of Use/Disclaimer | Newsletter | What's New
Copyright © 1996-2011 SnackGrace.com. All rights reserved.
');