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info
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Category:
Beef
Rating:
5.00
Contributor:
whyleekyotee
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Beef Wellington with Madeira Sauce
1 - beef tenderloin, 4 to 5 lbs.
8 - oz. goose liver pate
2 - oz. truffle peelings, finely chopped
1 - sheet puff pastry
egg wash as needed
20 - oz. madeira sauce
 Sear the tenderloin and then let it cool. Spread it with the goose liver pate, and then sprinkle with the chopped truffles.
Roll out the puff pastry dough to 3/16" thick. Wrap it around
the coated tenderloin, and fold the ends under. Place the
seam on the bottom and brush with egg wash.
Place it on an oiled baking sheet. Bake at 350 F. for about 40 minutes. The dough should be cooked thoroughly, and
golden brown.
Slice into 3/4" slices. Serve the sauce on the side in a gravy boat.
MADEIRA SAUCE
20 - oz. demi-glace
6 - oz. madeira wine
salt as needed
pepper as needed
2 - oz. diced butter
Bring the demi-glace to a simmer, and reduce by 1/4 over
medium heat.
Add the madeira and simmer 2 to 3 minutes more, or until
the sauce has a good flavor and consistency.
Adjust seasoning with salt & pepper.
Swirl the butter into the sauce a little at a time until totally melted over low heat just before serving. |
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