Individual Beef Wellington II

By Beefman-2

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.
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.