Beef Wellingtons with Gorgonzola and Madeira Wine Sauce
Oh my, these Beef Wellingtons are fabulous. I absolutely love the flavor, and the meat turns out to be incredibly tender. It's time intensive... with some chilling time involved, but so worth it for a special occasion.
Servings: 4 servings
Ingredients
BEEF WELLINGTONS:
- 4 (1½"-thick) center-cut filet mignons (about 6 ounces each)
- 4 ounces large mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon finely chopped shallot
- 1 tablespoon minced garlic
- 1 large egg (whisked with 1 tablespoon water)
- 1 sheet puff pastry, thawed (see Recipe Notes below)
- 4 tablespoons crumbled Gorgonzola cheese
MADEIRA WINE SAUCE:
- 1 teaspoon olive oil
- 2 tablespoons finely chopped shallots
- ½ cup Madeira wine
- ¾ cup beef broth
- salt and freshly ground black pepper
- 3 tablespoons butter, at room temperature (divided)
- 1 teaspoon all purpose flour
- 2 teaspoons chopped fresh Italian parsley
Instructions
PREPARE THE BEEF WELLINGTONS:
- Preheat oven to 425°F.
- Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan, roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F. for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about 1 hour.
- Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg with water to make an egg wash.
- On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into 4 (6½-inch) squares.
- Put 1 tablespoon gorgonzola in the center of 1 square and top with ¼ mushroom mixture. Top the mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of the puff pastry over the filet, overlapping them. Seal the seam with egg wash. Wrap the remaining 2 corners of the pastry over completely. Arrange beef wellington, seam side down, in a non-stick baking pan. Make 3 more beef wellingtons in the same manner. Chill the remaining egg wash for brushing on pastry just before baking. Chill the beef wellingtons, loosely covered, at least 1 hour and up to 1 day.
- Preheat the oven to 425°F. Brush the top and sides of each beef wellington with some remaining egg wash and bake 20 minutes, or until the pastry is golden.
PREPARE THE MADEIRA WINE SAUCE:
- While the wellingtons are baking, prepare the sauce: Heat the olive oil in a saucepan; add the shallots and sauté until soft. Add the wine and cook over high heat- about 30 seconds; add the broth and bring to a full rolling boil, stirring constantly. Add a little salt and pepper to taste. Continue cooking, stirring occasionally, until reduced by half. Meanwhile, blend 2 tablespoons of butter and flour in a small mixing bowl. Stir it into the reduced sauce and cook briefly. Swirl in the remaining tablespoon of butter.
- When ready to serve, place the wellingtons on serving plates and pour sauce over the top. Serve immediately.
Notes
- This recipe calls for a sheet of puff pastry from a 17.25-ounce package of frozen puff pastry.
Nutrition
Serving: 1Beef Wellington with Sauce | Calories: 1026kcal | Carbohydrates: 32g | Protein: 42g | Fat: 78g | Saturated Fat: 31g | Cholesterol: 212mg | Sodium: 698mg | Potassium: 762mg | Fiber: 1g | Sugar: 2g | Vitamin A: 535IU | Vitamin C: 1.7mg | Calcium: 111mg | Iron: 6.2mg