Beef Wellington With Madeira Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Beef, Fcb, Madeira, Tenderloin | 1 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1/2 | t | Salt |
| 2 | Pinches, big of sugar | |
| 11 | T | Margarine |
| 6 | T | Ice water, up to 8 |
| 1 | Egg beaten with | |
| 1/2 | t | Water |
| 1 | Heart of beef tenderloin | |
| 2-3 lb trimmed | ||
| 1 | T | Margarine or butter |
| 2 | Green onions, minced up to | |
| 12 | oz | Mushrooms, fine diced |
| 2 | T | Dry white wine, up to 3 |
| Salt and pepper to taste | ||
| 1 | pn | Big tarragon |
| 2 | T | Liver pate, up to 3 |
| 1/2 | lb | Mushrooms, sliced |
| 2 | T | Margarine/butter |
| 2 | T | Minced green onion |
| 1 | c | Canned beef bouillon, not |
| consomme and not diluted | ||
| 1 | T | Tomato paste |
| 1/4 | c | Madeira mixed with |
| 1 | T | Cornstarch |
| 2 | T | Minced parsley, for garnish |
| Pepper and salt, if desired |
INSTRUCTIONS
3 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" <Robert-Miles@usa.net> on Aug 28, 98, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2569
Calories From Fat: 1388
Total Fat: 156.9g
Cholesterol: 226.7mg
Sodium: 3152.4mg
Potassium: 2750.5mg
Carbohydrates: 237.8g
Fiber: 14.6g
Sugar: 25.8g
Protein: 55.9g