Top-ranked recipe named "Beef Wellington with Madeira Sauce"
Try this Beef Wellington with Madeira Sauce recipe, or contribute your own. "Madeira" and "Tenderloin" are two tags used to describe Beef Wellington with Madeira Sauce.
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. Posted to MM-Recipes Digest by "Rfm"
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