Side Pannel
Beef Wellington with Madeira Sauce
Beef Wellington with Madeira Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef
Ingredients List
- -----------------------------------PASTRY-----------------------------------
- 2 c Flour
- 1/2 ts Salt
- 2 Pinches; (big) of sugar
- 11 tb Margarine
- 6 tb Ice water; up to 8
Directions
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 to
-3
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 desired
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.
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 to
-3
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 desired
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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