Beef Wellington With Madeira Gravy
Savor tender beef Wellington with mushroom pâté and truffle oil atop buttery puff pastry. Perfect for a special occasion dinner.
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Cooking tools:
- Skillet
- Tongs
- Plate
- Cutting board
- Chef's knife
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
- Oven
- Stove
- Pan
- Immersion blender
- Fine-mesh sieve
- Matches
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
- Fork
- Kitchen timer
- Serving platter
Ingredients
- 2-1/4 lb (about 4 inches in diameter) center cut filet of beef, trimmed
- Sea salt
- black pepper
- olive oil
- 2 Tbsp unsalted butter
- 3 sprigs fresh rosemary
- 1 red onion, finely chopped
- 2 cloves garlic, peeled and finely chopped
- 1-1/3 lb mixed mushrooms, finely chopped
- 1-14 lb free range chicken livers, cleaned
- 1 Tbsp Worcestershire sauce
- 1/2 tsp truffle oil, (optional)
- 3-1/2 Tbsp fresh breadcrumbs
- 1 lb block puff pastry
- 1 large free range egg, beaten
- 2 onions
- 4 sprigs of fresh thyme
- 1 heaping tsp black currant jam
- 1/3 cup Madeira wine
- 1 heaping tsp English mustard
- 2 heaping tsp plain flour, plus extra for dusting
- 2-1/2 cups organic beef stock, hot
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