Beef Wellington with Truffle Madeira Sauce
Discover the ultimate indulgence with this elegant Beef Wellington with Truffle Madeira Sauce recipe, a showstopping entrée perfect for special occasions. This classic dish features a tender beef tenderloin wrapped in layers of savory mushroom duxelles, delicate prosciutto, and golden, flaky puff pastry. The pièce de résistance is the luxurious truffle Madeira sauce, crafted from rich beef stock, buttery Madeira wine reduction, and a hint of truffle oil for an umami-packed finish. With its combination of gourmet flavors and stunning presentation, this recipe is ideal for impressing dinner guests and elevating your culinary repertoire.
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Recipe Information
Ingredients
- 2 pounds Beef tenderloin (center cut)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 ounces Cremini mushrooms
- 1 medium, finely chopped Shallot
- 1 teaspoon Fresh thyme leaves
- 6 slices Prosciutto
- 1 sheet, thawed Puff pastry
- 1 large Egg yolk
- 1 teaspoon Heavy cream
- 1 cup Madeira wine
- 1 cup Beef or veal stock
- 2 tablespoons Unsalted butter
- 1 teaspoon Truffle oil
Instructions
Season the beef tenderloin with 1 teaspoon of salt and 1/2 teaspoon black pepper.
Heat olive oil in a large skillet over high heat. Sear the beef for 1 minute on each side until browned. Remove and let rest.
In a food processor, pulse mushrooms until finely chopped.
Heat the same skillet over medium heat. Add 1 tablespoon olive oil, chopped mushrooms, shallots, thyme, and remaining salt and pepper. Cook until the mixture becomes dry and pasty (about 10-12 minutes). Let cool.
Lay out plastic wrap on a flat surface. Arrange prosciutto slices into a rectangle slightly larger than the beef. Spread the mushroom duxelles over the prosciutto in a thin layer.
Place the seared beef in the center of the prosciutto. Using the plastic wrap, tightly roll the prosciutto and mushroom mixture around the beef. Wrap the roll in plastic and refrigerate for 20 minutes.
Preheat the oven to 400°F (200°C).
Roll out the puff pastry on a lightly floured surface. Unwrap the beef and place it on the pastry. Brush the edges of the pastry with the egg yolk mixed with 1 teaspoon of heavy cream, then fold the pastry tightly around the beef, sealing the edges.
Place the wrapped beef seam side down on a baking sheet. Decorate the top with any extra pastry if desired. Brush the entire pastry with the egg wash.
Bake for 35-40 minutes for medium-rare, or until a thermometer inserted into the beef reads 125°F (52°C). Let rest for 10 minutes before slicing.
While the Wellington rests, prepare the truffle Madeira sauce. In a saucepan, reduce Madeira wine over medium heat until about 1/4 cup remains.
Add beef stock and reduce the mixture by half.
Whisk in butter one tablespoon at a time. Stir in truffle oil and adjust seasoning with salt and pepper.
Slice the Wellington and serve with the truffle Madeira sauce drizzled over the top.
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 1592 mg | 69% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 7.2 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
