Beef Wellington With Truffle Madeira Sauce

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Fillet of beef with mushrooms, paté cooked in pastry. Served with a madeira truffles sauce.

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Steps

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First make the mushroom mixture which can be made a day in advance.

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Melt butter in fry pan add onion , saute until soft add chopped mushrooms cook until moisture has evaporated , then add the cream stir over a low heat until thickened.

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Add parsley and season with salt and pepper.

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This part of the dish can now be set aside , if making it a day ahead store in fridge until ready to use.

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To prepare the beef heat olive oil in a fry pan when the pan is hot add the beef and sear all sides until browned.

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Remove from heat put on a plate and set aside to cool.

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While the beef is cooling lightly flour a surface and roll out the puff pastry big enough to envelope the beef.

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Take two pancakes and lay them on top of the pastry , next spread the fois gras onto the centre of the pancakes enough that it will cover the top and sides of the fillet.

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Then spread the mushroom mixture on , the same as the fois gras take the beef and place on top of the mushroom mix press down gently.

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Take remaining .

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Ingredients

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filet of beef, olive oil, butter, foie gras pate, pancakes, egg, puff pastry sheet, onion, mixed mushrooms, heavy cream, fresh parsley, salt & freshly ground black pepper, madeira wine, beef broth, cornflour, black truffles