Beef Wellington (Individual)

By DWatkins23

This recipe takes some time but is worth the effort. It's easiest if the madeira sauce is made ahead as it's best to chill it. I adapted this recipe from one my mother used in the 60s for a full roast... I believe it was published in Sunset Magazine. I think the individual wellingtons are better and can be customized with or without Pate to individual tastes.

Ingredients

• Madeira Sauce
• 2 T Butter
• 1/2 c Cube Ham
• 1/2 c Chopped onion
• 1/4 c Celery
• 1/4 c Carrot
• 1 Large Tomato
• 2 T Flour
• 2 C Beef Stock
• 1 Bay Leaf
• 1 sprig parsley
• 1 pinch thyme
• 1/4 c Madeira (or sherry)
• 1 c sliced mushrooms
• 1 T Butter
• Duxelle
• 1 lb Mushrooms
• 1/4 c butter
• 1/2 C Chopped Green Onion
• 1/2 c cooked Ham
• 2 T Chopped Parsley
• 1 T Madeira
• Wellington
• Puff Pastry (Pepperidge Farm works well in freezer section)
• 8 Filet Medallions (or number needed for party)
• Pate (high quality)
• 1 Egg and water for egg wash

Preparation

Step 1

Madeira Sauce - In 2 T Butter, cook together ½ c Cube Ham & ½ c Chopped onion, ¼ c Celery, ¼ c Carrot 1 Large Tomato (peeled & Chopped). Cook until vegetables are soft. Stir in 2 T Flour and cook 2 min more. Add 2 C Beef Stock, 1 Bay Leaf, 1 parsley sprig and 1 pinch Thyme. Simmer for 1 Hour Press through a strainer. Add ¼ c Madeira or Sherry to stock. Chill. Then skim off Fat. Makes about 2 ½ cups. Reserve till almost ready to serve then Saute 1 c Sliced Mushrooms in 1 T butter. Stir in 2 Cups of Sauce (Espagnolo) and ¼ c Madeira or mellow Sherry. Heat to Serve.

Duxelles - Finely chop 1 lb mushrooms, sauté in ¼ c Butter until all liquid has cooked away. Stir in 1/2 c chopped green onion, 1/2 c cooked ham and 2 T parsley. Mix in 1 T of Madeira Sauce and Madeira

Roll out puff Pastry about ¼ inch thick. Spread the Duxelles on the pastry pressing in firmly. Leave an inch margin on all sides. Season filet with salt/pepper. Place Filet in the middle. Wrap and close moistening pastry edges with water. Place seam side down on cookie sheet (silpat). Garnish with small pieces. Be sure to chill prepared wellingtons until time to bake.. The puff pastry needs to go into oven cold. It's best to make in the morning, chill then roast just in time for dinner :). If the puff pastry is not cold when it hits the hot oven, it will not "puff" and brown nicely.
Optional: you can add a thin spread of high quality pate to Filets before wrapping
Brush pastry with egg wash (1 egg + 1 T water beaten). Bake 425 for about 20 minutes (use meat Thermometer to 120)
Let Rest 10 minutes before serving.