Ycaroh Kitchen Blog

Filet Mignon Wellington with Root Vegetable Purée and Madeira Sauce

Prep Time

1 hour

Cook Time

45 minutes

Total Time

1 hour and 45 minutes

Servings

4

Yield

4 servings

Calories

Approximately 780 calories
Transform your dinner into an elegant affair with our Filet Mignon Wellington, accompanied by a velvety root vegetable purée and a sumptuous Madeira sauce. This dish is a symphony of flavors and textures, with the tender, juicy filet mignon wrapped in a golden, flaky pastry. The root vegetable purée, made from a blend of the season’s best roots, provides a sweet and earthy counterpoint to the richness of the meat, while the Madeira sauce adds a luxurious depth with its complex, wine-infused flavor. Perfect for a special occasion or a sophisticated dinner party, this recipe is designed to impress. Even those new to the kitchen can achieve spectacular results with our detailed guidance, making it an unforgettable centerpiece for any gathering.

Ingredients

  • 4 filet mignon steaks, about 6 oz each
  • Salt and pepper to taste
  • 2 tablespoons of olive oil
  • 4 teaspoons of Dijon mustard
  • 8 slices of prosciutto
  • 1 package of puff pastry, thawed
  • 1 egg, beaten for egg wash
  • 2 lbs of mixed root vegetables (carrots, parsnips, sweet potatoes), peeled and cubed
  • 4 tablespoons of butter
  • 1/2 cup of cream
  • 1 cup of Madeira wine
  • 2 cups of beef broth
  • 1 tablespoon of cornstarch, dissolved in 2 tablespoons of water

Instructions

  1. Preheat the oven to 400°F.
  2. Season the filet mignons with salt and pepper. In a skillet, heat the olive oil and sear the steaks on all sides.
  3. Let cool, then brush each with Dijon mustard.
  4. Wrap each steak with two slices of prosciutto.
  5. Roll out the puff pastry and cut into rectangles large enough to wrap each steak.
  6. Wrap the steaks in pastry, sealing the edges with egg wash. Brush the tops with egg wash.
  7. Bake for 25 minutes or until the pastry is golden. Let rest before serving.
  8. For the purée, boil the root vegetables until tender. Drain and return to the pot. Add butter and cream, and mash until smooth.
  9. Season with salt and pepper.
  10. For the Madeira sauce, reduce the Madeira wine by half in a saucepan over medium heat. Add beef broth and bring to a simmer.
  11. Thicken with the cornstarch mixture, stirring until the sauce coats the back of a spoon.
  12. Serve the Wellingtons with the root vegetable purée and drizzle with Madeira sauce.

Tips & Tricks

  • Ensure the filet mignons are at room temperature before searing to ensure even cooking.
  • For a crispier pastry, chill the wrapped steaks for 15 minutes before baking.
  • The root vegetable purée can be made ahead and reheated, adding a bit more cream if needed for consistency.
  • The Madeira sauce can also be prepared in advance and gently reheated, adjusting the thickness with a little water if necessary.

Mise en Place

Ingredients

Utensils

  • Filet mignon steaks
  • Salt and pepper
  • Olive oil
  • Dijon mustard
  • Prosciutto
  • Puff pastry
  • Egg
  • Mixed root vegetables
  • Butter
  • Cream
  • Madeira wine
  • Beef broth
  • Cornstarch
  • Skillet
  • Oven
  • Baking sheet
  • Pot for boiling vegetables
  • Potato masher or hand mixer
  • Saucepan for sauce
  • Pastry brush
  • Measuring cups and spoons

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