Beef Wellington with Madeira Sauce
Total Fourth dimension
Prep: 45 min. + spooky Bake: twoscore min. + standing
Makes
xvi servings
You can make this very impressive-looking (yet easy-to-make) beef Wellington with Madeira sauce ahead of time. Just finish the baking procedure when your guests arrive. —Janaan Cunningham
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Ingredients
- 1 beefiness tenderloin roast (4 to five pounds)
- MADEIRA SAUCE:
- two cans (ten-1/2 ounces each) condensed beefiness consomme, undiluted
- 2 tablespoons tomato paste
- 1/2 teaspoon beef burgoo granules
- ii tablespoons butter, softened
- ii tablespoons all-purpose flour
- 1/2 cup Madeira vino
- FILLING:
- ii cups chopped fresh mushrooms
- 4 shallots, chopped
- 1/4 pound sliced deli ham, chopped
- 1/4 cup minced fresh parsley
- i package (17.3 ounces) frozen puff pastry sheets, thawed
- 2 tablespoons ii% milk
- i large egg, lightly beaten, optional
Directions
- Preheat oven to 475°. Place the tenderloin in a greased 15x10x1-in. blistering pan; fold ends under tenderloin. Bake, uncovered, for 20-25 minutes or until browned. Embrace and air-condition for at least 2 hours or until chilled.
- For sauce, in a big saucepan, combine the consomme, tomato plant paste and bouillon granules. Bring to a eddy. Reduce estrus; simmer, uncovered, for 20 minutes or until reduced to ii cups.
- Combine butter and flour until shine. Stir into sauce, 1 teaspoon at a time. Bring to a eddy; cook and stir for 2 minutes or until thickened. Remove from the oestrus; stir in wine.
- For the filling, in a large skillet, combine the mushrooms, shallots, ham and 2 tablespoons Madeira sauce. Melt over depression estrus for 10 minutes, stirring occasionally. Stir in the parsley; cook x minutes longer or until liquid has evaporated, stirring occasionally. Set bated.
- Preheat oven to 425°. On a lightly floured surface, unfold both puff pastry sheets; moisten short side of 1 sheet with water. Slightly overlap the edge of the remaining canvass over the moistened edge; printing edges together. Transfer to an ungreased baking sheet.
- Spread one-half of the filling downward the middle of pastry. Place the tenderloin on the filling. Spread the remaining filling over the superlative of meat. Bring edges of pastry over the filling and pinch together. Roll to identify seam side downward. Brush pastry edges with milk; fold edges under meat. If desired, lightly score puff pastry with a sharp knife to form a diamond pattern and brush with beaten egg.
- Bake, uncovered, until deep golden brown, 40 minutes, roofing lightly with foil if needed to prevent overbrowning (meat will be medium-rare). Transfer to a serving platter. Let stand up for 15 minutes earlier slicing. Rewarm Madeira sauce if necessary. Serve with tenderloin.
Madeira Sauce Tips
What is Madeira sauce fabricated of?
A classic Madiera sauce contains Madiera vino, butter and demi-glace, which is a French mother sauce. Mushrooms or shallots are oftentimes added to complement this rich sauce. Simplified versions incorporate beefiness broth, tomato, Madiera and butter.
What does Madeira taste like?
Madeira sauce has a velvety oral cavity-feel with a distinct Madeira flavor. Dry out Madeira vino is generally used for cooking, while the sweeter varieties are for sipping. A dry Madeira is a chip acidic with a hint of sweet and fume.
What's the deviation between Madeira and Marsala?
Madeira and Marsala are both fortified wines, which means that spirits are added before or subsequently fermentation. However, the flavors are quite different. Madeira is oxidized using heat and crumbling, while Marsala is oxidized by aging in partially filled barrels. Madeira is native to Portugal and Marsala comes from Sicily. To attempt Marsala sauce, we recommend making this Speedy Chicken Marsala.
Enquiry contributed by Catherine Ward, Sense of taste of Home Prep Kitchen Director
Nutrition Facts
one piece: 363 calories, 17g fatty (5g saturated fat), 56mg cholesterol, 453mg sodium, 21g carbohydrate (2g sugars, 3g fiber), 30g protein.
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