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Beef Wellington with Madeira Sauce

 Beef Wellington with Madeira Sauce
This very impressive-looking yet easy-to-make dish can be made ahead. Just finish the baking process when your guests arrive. —Janaan Cunningham
12-16 ServingsPrep: 45 min. + chilling Bake: 40 min. + standing


  • 1 beef tenderloin roast (4 to 5 pounds)
  • 2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
  • 2 tablespoons tomato paste
  • 1/2 teaspoon beef bouillon granules
  • 2 tablespoons butter, softened
  • 2 tablespoons all-purpose flour
  • 1/2 cup Madeira wine
  • 2 cups chopped fresh mushrooms
  • 4 shallots, chopped
  • 1/4 pound sliced deli ham, chopped
  • 1/4 cup minced fresh parsley
  • 1 package (17.3 ounces) frozen puff pastry sheets, thawed
  • 2 tablespoons milk


  • Place the tenderloin in a greased 15-in. x 10-in. x 1-in. baking pan;
  • fold ends under tenderloin. Bake, uncovered, at 475° for 20-25
  • minutes or until browned. Cover and refrigerate for at least 2 hours
  • or until chilled.
  • For sauce, in a large saucepan, combine the consomme, tomato paste

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Beef Wellington with Madeira Sauce (continued)

Directions (continued)

  • and bouillon granules. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 20 minutes or until reduced to 2 cups.
  • Combine butter and flour until smooth. Stir into sauce, a teaspoon at
  • a time. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Remove from the heat; stir in wine and set aside.
  • For the filling, in a large skillet, combine the mushrooms, shallots,
  • ham and 2 tablespoons Madeira sauce. Cook over low heat for 10
  • minutes, stirring occasionally. Stir in the parsley; cook 10 minutes
  • longer or until liquid has evaporated, stirring occasionally. Set
  • aside.
  • On a lightly floured surface, unfold one puff pastry sheet; cut
  • lengthwise along one fold line, forming two rectangles. Cut smaller
  • rectangle into a 6-in. x 3-in. rectangle; use remaining piece for
  • decorations if desired. Moisten a 6-in. edge of large rectangle with
  • water. Attach smaller rectangle along that edge, pressing lightly to
  • seal. Transfer to an ungreased baking sheet.
  • Spread half of the filling down the center of pastry. Place the
  • tenderloin on the filling. Spread the remaining filling over the top
  • of meat. Roll out remaining puff pastry into a rectangle 8 in. wide
  • and 5 in. longer than the tenderloin; place over the meat. Brush
  • pastry edges with milk; fold edges under meat.
  • Bake, uncovered, at 425° for 40 minutes (meat will be medium);
  • cover lightly with foil if needed. Transfer to a serving platter.
  • Let stand for 15 minutes before slicing. Rewarm Madeira sauce if
  • necessary. Serve with tenderloin. Yield: 12-16 servings.