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Beef Wellington with Madeira Sauce

You can make this very impressive-looking (yet easy-to-make) beef Wellington with Madeira sauce ahead of time. Just finish the baking process when your guests arrive. —Janaan Cunningham
  • Total Time
    Prep: 45 min. + chilling Bake: 40 min. + standing
  • Makes
    12-16 servings

Ingredients

  • 1 beef tenderloin roast (4 to 5 pounds)
  • MADEIRA SAUCE:
  • 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
  • FILLING:
  • 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
  • 1 large egg, lightly beaten, optional

Directions

  • Place the tenderloin in a greased 15x10x1-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 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.
  • Preheat oven to 425°. On a lightly floured surface, unfold both puff pastry sheets; moisten short side of one sheet with water. Slightly overlap the edge of the remaining sheet over the moistened edge; press edges together. 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. Bring edges of pastry over the filling and pinch together. Roll to place seam side down. Brush pastry edges with milk; fold edges under meat. If desired, lightly score puff pastry with a sharp knife to form diamond pattern and brush with beaten egg.
  • Bake, uncovered, until deep golden brown, 40 minutes, covering lightly with foil if needed to prevent overbrowning (meat will be medium-rare). Transfer to a serving platter. Let stand for 15 minutes before slicing. Rewarm Madeira sauce if necessary. Serve with tenderloin.

Madeira Sauce Tips

What is Madeira sauce made of?

A classic Madiera sauce contains Madiera wine, butter and demi-glace, which is a French mother sauce. Mushrooms or shallots are often added to complement this rich sauce. Simplified versions contain beef broth, tomato, Madiera and butter.

What does Madeira taste like?

Madeira sauce has a velvety mouth-feel with a distinct Madeira flavor. Dry Madeira wine is generally used for cooking, while the sweeter varieties are for sipping. A dry Madeira is a bit acidic with a hint of sweetness and smoke.

What's the difference between Madeira and Marsala?

Madeira and Marsala are both fortified wines, which means that spirits are added before or after fermentation. However, the flavors are quite different. Madeira is oxidized using heat and aging, while Marsala is oxidized by aging in partially filled barrels. Madeira is native to Portugal and Marsala comes from Sicily. To try Marsala sauce, we recommend making this Speedy Chicken Marsala.

Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager
Nutrition Facts
1 piece: 363 calories, 17g fat (5g saturated fat), 56mg cholesterol, 453mg sodium, 21g carbohydrate (2g sugars, 3g fiber), 30g protein.
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