Beef Wellingtons with Gorgonzola and Madeira Wine Sauce

Yield: 4 servings

Prep Time: 2 hr, 30 min

Cook Time: 50 min

Beef Wellingtons w/ Gorgonzola & Madeira Wine Sauce

Oh my, this one is fabulous. I absolutely love the flavor, and the meat turns out to be incredibly tender. It's time intensive... with some chilling time involved, but so worth it for a special occasion.


4 (1 1/2-inch-thick) center-cut filets mignons (about 6 ounces each)
4 large mushrooms (about 1/4 pound total)
1 Tablespoon unsalted butter
1 Tablespoon finely chopped shallot
1 Tablespoon minced garlic
1 large egg
1 sheet puff pastry (from a 17.25-ounce package frozen puff pastry), thawed
4 Tablespoons Gorgonzola cheese (about 2 ounces)

1 teaspoon olive oil
2 Tablespoons finely chopped shallots
1/2 cup Madeira wine
3/4 cup beef broth
salt and pepper
3 Tablespoons butter, at room temperature, divided
1 teaspoon flour
2 teaspoons chopped parsley


1. Preheat oven to 425°F.

2. Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan, roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F. for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about 1 hour.

3. Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt & pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.

4. On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into 4 (6 1/2-inch) squares.

5. Put 1 Tablespoon gorgonzola in center of 1 square and top with 1/4 mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over completely. Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.

6. Preheat oven to 425°F.

7. Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.

8. While Wellingtons are baking, prepare sauce: Heat olive oil in saucepan; add shallots and sauté until soft. Add wine and cook over high heat- about 30 seconds; add broth and bring to a full rolling boil, stirring constantly. Add a little salt and pepper to taste. Continue cooking, stirring occasionally, until reduced by half. Meanwhile, blend 2 Tablespoons of butter and flour in a small mixing bowl. Stir it into the reduced sauce and cook briefly. Swirl in remaining Tablespoon of butter.

9. When ready to serve, place Wellingtons on serving plates and pour sauce over the top. Serve immediately.

Source: (Adapted from Gourmet)


  1. postedDec 3, 2012 8:52 AM
    Linda Hielscher

    Hi Lori, I’m in the process of figuring out my Christmas dinner and I’m thinking about trying this recipe. Is this a difficult recipe? Also, what might you pair with the main entree?

    • postedDec 3, 2012 9:29 AM

      I’d say it’s a recipe you wouldn’t want to prepare every day, but for a holiday it’s worth the effort. I’d pair as pictured- potatoes (maybe scalloped) and a vegetable.

  2. postedAug 19, 2014 4:02 PM
    Nancy R

    I love these. Do you think I could make them for a crowd? I do a sit-down dinner for 24 people each year…

  3. postedJan 13, 2015 1:38 PM
    Linda Hielscher

    Hi Lori, Well 2 years later I finally did prepare your Beef Wellington recipe. We had it for this years Christmas dinner and it was delicious! Next time I might look for more of a beef base sauce. I liked the Madeira wine sauce but the family requested next time to find the other. Thanks again for posting a wonderful recipe to add to my gourmet repertoire.

  4. postedDec 29, 2017 11:55 AM
    Patricia R.

    I wonder if you could cook the beef sous-vide to 110 and then proceed with the recipe. I think, if I did that, I would sear the steaks briefly to get a little color and then chill. Thanks so much.

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