Beef Wellington with Madeira Sauce
Total Time
Prep: 45 min. + chilling Bake: 40 min. + continuing
Makes
16 servings
You can make this very impressive-looking (yet easy-to-make) beef Wellington with Madeira sauce ahead of time. Only stop the baking process when your guests arrive. —Janaan Cunningham
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Ingredients
- 1 beefiness tenderloin roast (4 to 5 pounds)
- MADEIRA SAUCE:
- 2 cans (10-ane/two ounces each) condensed beefiness consomme, undiluted
- two tablespoons tomato paste
- 1/2 teaspoon beef burgoo granules
- ii tablespoons butter, softened
- 2 tablespoons all-purpose flour
- 1/2 cup Madeira vino
- FILLING:
- 2 cups chopped fresh mushrooms
- four shallots, chopped
- 1/4 pound sliced deli ham, chopped
- 1/4 cup minced fresh parsley
- one parcel (17.3 ounces) frozen puff pastry sheets, thawed
- 2 tablespoons ii% milk
- ane large egg, lightly beaten, optional
Directions
- Preheat oven to 475°. Place the tenderloin in a greased 15x10x1-in. baking pan; fold ends nether tenderloin. Bake, uncovered, for 20-25 minutes or until browned. Encompass and refrigerate for at least ii hours or until chilled.
- For sauce, in a large saucepan, combine the consomme, tomato 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 smoothen. Stir into sauce, i teaspoon at a time. Bring to a boil; cook and stir for ii minutes or until thickened. Remove from the heat; stir in wine.
- For the filling, in a big skillet, combine the mushrooms, shallots, ham and 2 tablespoons Madeira sauce. Cook over depression heat for 10 minutes, stirring occasionally. Stir in the parsley; cook x minutes longer or until liquid has evaporated, stirring occasionally. Gear up aside.
- Preheat oven to 425°. On a lightly floured surface, unfold both puff pastry sheets; moisten short side of 1 sail with water. Slightly overlap the edge of the remaining sheet over the moistened edge; press edges together. Transfer to an ungreased baking sail.
- Spread half of the filling downwards the center of pastry. Place the tenderloin on the filling. Spread the remaining filling over the top 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 pocketknife to grade a diamond pattern and castor with beaten egg.
- Broil, uncovered, until deep golden dark-brown, xl minutes, covering lightly with foil if needed to prevent overbrowning (meat will be medium-rare). Transfer to a serving platter. Allow stand up for 15 minutes before slicing. Rewarm Madeira sauce if necessary. Serve with tenderloin.
Madeira Sauce Tips
What is Madeira sauce made of?
A classic Madiera sauce contains Madiera wine, butter and demi-glace, which is a French mother sauce. Mushrooms or shallots are oft added to complement this rich sauce. Simplified versions contain beefiness broth, love apple, Madiera and butter.
What does Madeira taste similar?
Madeira sauce has a velvety oral fissure-feel with a distinct Madeira season. Dry Madeira wine is generally used for cooking, while the sweeter varieties are for sipping. A dry out Madeira is a scrap acidic with a hint of sugariness and fume.
What'southward the departure between Madeira and Marsala?
Madeira and Marsala are both fortified wines, which ways that spirits are added before or afterwards fermentation. However, the flavors are quite different. 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 effort Marsala sauce, we recommend making this Speedy Chicken Marsala.
Research contributed by Catherine Ward, Taste of Dwelling house Prep Kitchen Manager
Nutrition Facts
1 piece: 363 calories, 17g fat (5g saturated fat), 56mg cholesterol, 453mg sodium, 21g carbohydrate (2g sugars, 3g cobweb), 30g poly peptide.
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