Beefiness Wellington with Madeira Sauce
Full Time
Prep: 45 min. + chilling Bake: twoscore min. + standing
Makes
sixteen servings
You can make this very impressive-looking (notwithstanding easy-to-make) beefiness Wellington with Madeira sauce ahead of time. Simply cease the baking process when your guests go far. —Janaan Cunningham
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Ingredients
- one beef tenderloin roast (4 to 5 pounds)
- MADEIRA SAUCE:
- 2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
- two tablespoons tomato paste
- 1/2 teaspoon beef bouillon granules
- 2 tablespoons butter, softened
- two tablespoons all-purpose flour
- 1/2 cup Madeira vino
- FILLING:
- 2 cups chopped fresh mushrooms
- iv shallots, chopped
- 1/4 pound sliced deli ham, chopped
- ane/four cup minced fresh parsley
- 1 parcel (17.3 ounces) frozen puff pastry sheets, thawed
- ii tablespoons 2% milk
- one large egg, lightly beaten, optional
Directions
- Preheat oven to 475°. Place the tenderloin in a greased 15x10x1-in. baking pan; fold ends under tenderloin. Bake, uncovered, for 20-25 minutes or until browned. Cover and refrigerate for at least 2 hours or until chilled.
- For sauce, in a big saucepan, combine the consomme, lycopersicon esculentum paste and bouillon granules. Bring to a boil. Reduce heat; simmer, uncovered, for twenty minutes or until reduced to 2 cups.
- Combine butter and flour until smooth. Stir into sauce, 1 teaspoon at a time. Bring to a boil; cook and stir for two minutes or until thickened. Remove from the heat; stir in wine.
- For the filling, in a large skillet, combine the mushrooms, shallots, ham and 2 tablespoons Madeira sauce. Cook over low heat for x minutes, stirring occasionally. Stir in the parsley; melt 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 curt side of ane sheet with water. Slightly overlap the border of the remaining sheet over the moistened edge; printing edges together. Transfer to an ungreased blistering canvass.
- Spread half of the filling downwardly the center of pastry. Place the tenderloin on the filling. Spread the remaining filling over the acme of meat. Bring edges of pastry over the filling and compression together. Roll to place seam side downwardly. Brush pastry edges with milk; fold edges under meat. If desired, lightly score puff pastry with a abrupt knife to form a diamond blueprint and brush with beaten egg.
- Bake, uncovered, until deep golden brownish, 40 minutes, covering lightly with foil if needed to foreclose overbrowning (meat will be medium-rare). Transfer to a serving platter. Allow stand for fifteen minutes before 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 often added to complement this rich sauce. Simplified versions contain beef broth, tomato, Madiera and butter.
What does Madeira sense of taste like?
Madeira sauce has a velvety mouth-feel with a distinct Madeira season. 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 sweet and smoke.
What's the difference between Madeira and Marsala?
Madeira and Marsala are both fortified wines, which ways that spirits are added before or afterward fermentation. Notwithstanding, the flavors are quite unlike. Madeira is oxidized using rut and aging, while Marsala is oxidized past aging in partially filled barrels. Madeira is native to Portugal and Marsala comes from Sicily. To try Marsala sauce, we recommend making this Speedy Craven Marsala.
Inquiry contributed past Catherine Ward, Taste of Home Prep Kitchen Manager
Nutrition Facts
1 slice: 363 calories, 17g fat (5g saturated fatty), 56mg cholesterol, 453mg sodium, 21g carbohydrate (2g sugars, 3g fiber), 30g protein.
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