Beef Wellington with Madeira Sauce

Beef Wellington is a wonderful treat for company, or better yet, just for two.  Although relatively simple to make, there are a number of ingredients and it does take some time.  Using real pâté (or paté) and truffles is a delightful treat, but not necessary to enjoy this fine and savory dish.

Step 1:  The mushroom mixture

In a large sauté or frying pan, sweat the shallots over medium heat until they become translucent.  Add the mushrooms and continue cooking until they weep and all the moisture begins to come out of them.

Add the wine and the herbs, raise the heat and cook until all the moisture is cooked out.

Remove from the heat and allow cooling until just above room temperature. 

Combine with the truffle butter and season with salt and pepper. Cool completely.

Step 2:  The Beef

Cut the beef tenderloin into 6 even pieces.  Season the pieces of beef with spices and herbs.  Over high heat, sear the beef until it is browned on all sides.  Allow to cool completely.

Step 3:  The Wellingtons

Cut the puff pastry into pieces and stretch gently so that it will wrap around the size of the pieces of beef.

Place 1 slice of pâté on the pastry, then top it with 1 tablespoon of the mushroom mixture (from Step 1).  Place a piece of meat on top of the mushrooms.  Brush the edges of the pastry with the egg mixture.  Wrap the pastry around the meat and place seam-side down on a low-sided baking sheet sprayed with no-stick spray.  Chill for at least 45 minutes so that the pastry will puff properly.

Bake at 375°F for 20 minutes until golden brown and puffed (the meat will be cooked approximately medium).

Drizzle with Madeira Sauce and serve.

Enjoy with most any vegetable, a blue-cheese drizzled salad w/fruit, a glass or two of Cabernet, and candles.