Individual Beef Wellington II
By Beefman-2
Ingredients
- Madeira Sauce
- 2 T Butter
- 1/2 c Cube Ham
- 1/2 c Chopped onion
- 1/4 c Celery
- 1/4 c Carrot
- 1 Large Tomato
- 2 T Flour
- 2 C Beef Stock
- 1 Bay Leaf
- 1 sprig parsley
- 1 pinch thyme
- 1/4 c Madeira (or sherry)
- 1 c sliced mushrooms
- 1 T Butter
- Duxelle
- 1 lb Mushrooms
- 1/4 c butter
- 1/2 C Chopped Green Onion
- 1/2 c cooked Ham
- 2 T Chopped Parsley
- 1 T Madeira
- Wellington
- Puff Pastry (Pepperidge Farm works well in freezer section)
- 8 Filet Medallions (or number needed for party)
- Pate (high quality)
- 1 Egg and water for egg wash
Details
Adapted from keyingredient.com
Preparation
Step 1
Madeira Sauce - In 2 T Butter, cook together ½ c Cube Ham & ½ c Chopped onion, ¼ c Celery, ¼ c Carrot 1 Large Tomato (peeled & Chopped). Cook until vegetables are soft. Stir in 2 T Flour and cook 2 min more. Add 2 C Beef Stock, 1 Bay Leaf, 1 parsley sprig and 1 pinch Thyme. Simmer for 1 Hour Press through a strainer. Add ¼ c Madeira or Sherry to stock. Chill. Then skim off Fat. Makes about 2 ½ cups. Reserve till almost ready to serve then Saute 1 c Sliced Mushrooms in 1 T butter. Stir in 2 Cups of Sauce (Espagnolo) and ¼ c Madeira or mellow Sherry. Heat to Serve.
Duxelles - Finely chop 1 lb mushrooms, sauté in ¼ c Butter until all liquid has cooked away. Stir in 1/2 c chopped green onion, 1/2 c cooked ham and 2 T parsley. Mix in 1 T of Madeira Sauce and Madeira
Roll out puff Pastry about ¼ inch thick. Spread the Duxelles on the pastry pressing in firmly. Leave an inch margin on all sides. Season filet with salt/pepper. Place Filet in the middle. Wrap and close moistening pastry edges with water. Place seam side down on cookie sheet (silpat). Garnish with small pieces.
Optional: you can add a thin spread of high quality pate to Filets before wrapping
Brush pastry with egg wash (1 egg + 1 T water beaten). Bake 425 for about 20 minutes (use meat Thermometer to 120)
Let Rest 10 minutes before serving.
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