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Entrée – Beef
Beef Wellington with Madeira Sauce
Beef Wellington with Madeira Sauce This recipe was featured on
"You're the Chef" episode #502.
Buy this episode from WVIA.
Yield: six portions


Step 1 - Mushroom Mixture
2 Tbsp. clarified butter
1/4 c. shallots, chopped fine
1 c. button mushrooms, chopped fine
1/4 c. Madeira wine
2 tsp. parsley, chopped fine
1 tsp. fresh thyme, chopped fine
to taste salt
to taste ground black pepper
2 Tbsp. truffle butter, softened, optional

Step 2 - Beef
1 1/2 lb. beef tenderloin
to taste salt
to taste ground black pepper
1 tsp. fresh thyme, chopped fine
1/2 c. clarified butter

Step 3 - Wellingtons
2 each sheets, puff pastry, thawed
6 each slices, truffle pate or liverwurst
1 each large egg, beaten well

Step 4 - Madeira Sauce
1 c. Madeira wine
3 c. beef stock or broth
1 Tbsp. shallots, chopped fine
1 each sprig, thyme
1 each bay leaf
1 tsp. crushed black peppercorns
1 Tbsp. cornstarch
1/4 c. water

Step 1 - Mushroom Mixture procedure:
In a large sauté or frying pan, sweat the shallots over medium heat until they become translucent. Add the mushrooms and continue cooking until they weep and all the moisture begins to come out of them. Add the wine and the herbs, raise the heat and cook until all the moisture is cooked out. Remove from the heat and allow cooling until just above room temperature. Combine with the truffle butter and season with salt and pepper. Cool completely.

Step 2 - Beef procedure:
Cut the beef tenderloin into 6 even pieces. Season the pieces of beef with spices and herbs. Over high heat, sear the beef until it is browned on all sides. Cool completely.

Step 3 - Wellingtons procedure:
Cut the puff pastry into pieces and stretch gently so that it will wrap around the size of the pieces of beef. Place 1 slice of pate on the pastry, then top it with 1 tablespoon of the mushroom mixture (Step 1). Place a piece of meat on top of the mushrooms. Brush the edges of the pastry with the egg mixture. Wrap the pastry around the meat and place seam-side down on a low-sided baking sheet sprayed with no-stick spray. Chill for at least 45 minutes so that the pastry will puff properly.

Bake the Wellingtons at 375°F for 20 minutes until golden brown and puffed (the meat will be cooked approximately medium).

Step 4 - Madeira Sauce procedure:
Bring the wine, broth, shallots, herbs and peppercorns to a boil and cook for 10 minutes to evaporate the alcohol and concentrate the flavor. Combine thoroughly the cornstarch and water to form a slurry. Add the slurry a little at a time to the boiling liquid until it thickens and coats the back of a spoon.

Serve the Wellingtons with the sauce and your favorite vegetable.

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