Beef Wellington w/ Madiera Sauce
Source of Recipe
Robert Miles
List of Ingredients
-----PASTRY-----
2 c Flour
1/2 ts Salt
2 Pinches (big) of sugar
11 tb Margarine
6 tb Ice water up to 8
-----GLAZE-----
1 Egg beaten with 1/2 ts Water
-----FILLING-----
1 Heart of beef tenderloin -2-3 lb trimmed
1 tb Margarine or butter
2 Green onions minced, up to3
12 oz Mushrooms fine diced
2 tb Dry white wine up to 3
Salt and pepper to taste
1 pn (Big) tarragon
2 tb Liver pate up to 3
-----MADEIRA SAUCE-----
1/2 lb Mushrooms sliced
2 tb Margarine/butter
2 tb Minced green onion
1 c Canned beef bouillon not consomme and not diluted
1 tb Tomato paste
1/4 c Madeira mixed with
1 tb Cornstarch
2 tb Minced parsley for garnish
Pepper and salt if desiredRecipe
PASTRY: In a large bowl, combine the flour, salt, sugar and margarine. Cut with a pastry blender until mixture resembles coarse meal. Add water gradually, tossing mixture with a fork until it clings and a ball can be formed with your hands. Form a smooth disk, wrap and chill at least 30 minutes before rolling out on a lightly floured counter.
TENDERLOIN: Saute the onions in the margarine until soft. Add the mushrooms and cook 2 minutes. Add the wine, salt, pepper and tarragon and cook until pan is almost dry. Stir in the liver pate and set aside to cool. Saute the beef quickly in a hot skillet filmed with oil, rolling with 2 wooden spoons until seared on all sides. Season well with salt and pepper. Cool before wrapping in pastry.
ASSEMBLY: Roll out the pastry into a rectangle 1/8 inch thick and large enough to encase meat. Fold in quarters and move to a baking sheet. Unfold. Put meat in the center and press the mushroom filling over the top. Trim crust evenly and wrap to enclose meat with 1 inch overlap, brushing seams with egg glaze. Press to seal. Brush roll with glaze. Cut decorations from scraps, without re-rolling if possible, and decorate roll, hiding seams. Brush cutouts with glaze. Push a meat thermometer into center of meat. Chill at least 30 minutes, or as long as overnight, before baking.
BAKING: In the upper third of a preheated oven bake for 15 minutes at 425 degrees, then reduce temperature to 375 degrees and continue baking another 25-30 minutes, or until crust is golden and meat thermometer registers temperature of desired doneness. Move to a serving platter and wait 5 minutes before slicing into 6-8 slices. Serve with Madeira sauce garnished with minced parsley.
SAUCE: In a hot skillet, in two batches, cook the mushrooms in margarine until brown. Return all the mushrooms to the pan. Add the onion and cook 1 minute. Add the tomato paste and beef bouillon and stir until smooth. Boil down rapidly, 1-2 minutes, scraping pan frequently. Add the wine/starch mixture and pepper and salt if needed. Bring to a boil and cook until thick and translucent. Can be done ahead and reheated. Thin with water when reheating if necessary. Sprinkle with parsley and serve in a sauce boat which has been rinsed out with hot water and dried.
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