Directions:
- Place all marinade ingredients (except salt, vermouth and cognac) in a small saucepan.
- Cook slowly until vegetables are tender.
- Remove from heat and let cool.
- Season filets with salt; place in ziplock bag; add marinade mixture; pour on the wine and cognac.
- Refrigerate 2 to 3 hours.
- Remove from marinade.
- Pat dry.
- Heat 1 T oil in a heavy duty saute pan over high heat.
- Add filet and sear briefly on all sides.
- Return to refrigerator until ready to assemble the Wellingtons.
- Reserve marinade for sauce.
- Mince mushrooms in food processor until very small.
- In the corner of a clean kitchen towel, twist the mushrooms a handful at a time to extract as much of the mushroom juices as possible.
- I usually dampen the towel first so it won't absorb the juices of the mushrooms.
- Reserve the juices for the sauce.
- Saute mushrooms and shallots in butter 7 or 8 minutes or so until the mushroom pieces separate from each other and begin to look dry.
- Add the madeira and boil until liquid has evaporated.
- Season to taste and stir in the pate or foie gras.
- Simmer marinade ingredients and mushroom juices with 2 cups beef broth and 1 T tomato paste for 1 hour or so until reduced to 2 cups.
- Degrease, season and thicken with 2 Tbs.
- Cornstarch mixed with 1/4 cup Madeira.
- All of these steps can be prepared well in advance and even frozen in separate containers.
- Simply thaw everything before proceeding.
- I usually get two Wellingtons out of each sheet of puff pastry.
- It depends on the size of the steaks.
- Roll out each sheet a little to accomodate the size of the filet.
- Cut sheet in half.
- Lay one sheet of Prosciutto on each half.
- Place a spoonful of mushrooms on top; place a filet on top of mushrooms; spoon a little more mushrooms on top of filet; wrap filet in pastry.
- Pinch to seal.
- If you have any pastry left over, be creative and decorate the Wellingtons to fit the occasion.
- Place on parchment lined cookie sheet.
- Refrigerate at least 30 minutes or until ready to bake.
- Preheat oven to 375^F.
- Egg wash the tops of the Wellingtons.
- Bake until golden brown.
- About 25 minutes.
- Use an instant read thermometer to insure that the meat is done to your liking.
- If Wellingtons start to brown too much before the meat is ready, cover with foil and cook until it is done.
- Serve with the Madeira sauce spooned on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 693.14 Kcal (2902 kJ) | ||
| Calories from fat | 361.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.19g | 62% | |
|---|---|---|---|
| Cholesterol | 45.19mg | 15% | |
| Sodium | 1098.39mg | 46% | |
| Potassium | 1146.78mg | 24% | |
| Total Carbs | 41.61g | 14% | |
| Sugars | 7.68g | 31% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 20.15g | 40% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4.3mg | 24% | |
| Calcium | 51.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 118.97 Kcal (498 kJ) | ||
| Calories from fat | 62.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 62% | |
|---|---|---|---|
| Cholesterol | 7.76mg | 15% | |
| Sodium | 188.52mg | 46% | |
| Potassium | 196.83mg | 24% | |
| Total Carbs | 7.14g | 14% | |
| Sugars | 1.32g | 31% | |
| Dietary Fiber | 0.74g | 17% | |
| Protein | 3.46g | 40% | |
| Vitamin C | 1.5mg | 15% | |
| Iron | 0.7mg | 24% | |
| Calcium | 8.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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