Succulent Super Beef Wellington – A Heavenly Delight for Your Friends!

Looking for a show-stopping main course that will impress your guests? Look no further than this Beef Wellington with Madeira Sauce recipe! This classic British dish features tender beef tenderloin wrapped in a flaky pastry crust and served with a rich, savory sauce made with Madeira wine.

Fun fact: Beef Wellington was created in the early 19th century to honor Arthur Wellesley, the Duke of Wellington, who famously defeated Napoleon at the Battle of Waterloo. The dish became popular in the UK and has since spread around the world as a gourmet treat for special occasions.

So, whether you’re celebrating a special event or just want to indulge in a delicious meal, this Beef Wellington recipe is sure to impress.

Ingredients

• 1 whole beef fillet (about 1.5 kg)
• Salt and freshly ground black pepper
• 2 tbsp (30ml) olive oil
• 2 tbsp (30g) unsalted butter
• 2 garlic cloves, minced
• 1 tbsp (15g) fresh thyme leaves
• 1.1 lb (500g) mushrooms, finely chopped
• 1 shallot, finely chopped
• 1 tbsp (15g) Dijon mustard
• 1 sheet of ready-rolled puff pastry
• 1 egg, beaten

For the Madeira sauce:

• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 2 tbsp (30g)unsalted butter
• 1 cup (250ml) beef stock
• 1/2 cup (125ml) Madeira wine
• 1 tbsp (15g) cornflour
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C/180°C fan.
2. Season the beef fillet generously with salt and black pepper.
3. Heat the olive oil and butter in a large frying pan over medium-high heat.
4. Add the beef fillet and cook for about 5 minutes, turning occasionally, until browned on all sides. Remove from the pan and set aside.
5. In the same pan, add the garlic and thyme and cook for about 30 seconds, stirring constantly.
6. Add the chopped mushrooms and shallot, and cook for about 10 minutes, stirring occasionally, until the mushrooms have released their liquid and it has evaporated. Season with salt and black pepper.
7. Remove the mushroom mixture from the heat and stir in the Dijon mustard. Let it cool slightly.
8. On a lightly floured surface, roll out the puff pastry to a rectangle large enough to wrap around the beef fillet.
9. Spread the mushroom mixture over the puff pastry.
10. Place the beef fillet on top of the mushroom mixture and wrap the puff pastry around it, sealing the edges with the beaten egg. Trim off any excess pastry.
11. Place the beef Wellington on a baking sheet lined with parchment paper and brush the top with the beaten egg.
12. Bake for 40-45 minutes, until the pastry is golden brown and the beef is cooked to your liking.
13. To make the Madeira sauce, heat the butter in a small saucepan over medium heat.
14. Add the shallots and garlic and cook for about 2-3 minutes, until softened.
15. Add the beef stock and Madeira wine and bring to a simmer.
16. Cook for about 10 minutes, until the sauce has reduced by about half.
17. In a small bowl, mix the cornflour with a splash of water to make a paste.
18. Add it to the sauce and stir well to combine. Cook for a further 2-3 minutes, until the sauce has thickened.
19. Season the sauce with salt and black pepper to taste.
20. Slice the beef Wellington and serve with the Madeira sauce on the side.

Tips

Make sure the mushroom mixture is cooled before spreading it on the puff pastry, or it will melt the pastry.

You can make the beef Wellington in advance and refrigerate it until you’re ready to bake it.

Serve the beef Wellington with roasted vegetables or a simple salad to balance out the richness of the dish.

With its impressive presentation and bold flavors, this Beef Wellington with Madeira Sauce is a surefire way to impress your guests. Plus, the leftovers make for a delicious lunch the next day. Give it a try and elevate your cooking game to the next level.