Individual Beef Wellingtons with Madeira Sauce

By kelsbe

Ingredients

• Mushroom Layer
• 1 lb mushrooms
• 2 Tbsp stick butter
• 3/4 C finely chopped onion
• 1/4 tsp each salt & pepper
• 3 lb center- cut beef tenderloin, visible fat trimmed, strings removed if tied
• 1 box ( 17.3 oz) frozen puff pastry sheets, thawed
• 1 lg egg, beaten with fork
• Garnish: fresh herb sprigs, tied in a bunch
• Madeira Sauce
• 2 lb beef bones ( ask at meat counter)
• 3 cans ( 14 oz each) beef broth (5 cups)
• 3 Tbsp stick butter
• 1/3 C all purpose flour
• 1/2 C dry Madeira wine
• 1 Tbsp fresh thyme leaves (optional)
• Browning & seasoning sauce ( such as Kitchen Bouquet or Gravy Master)

Details

Servings 8
Preparation time 40mins
Cooking time 50mins

Preparation

Step 1

1. Line 2 rimmed baking sheets with foil ( for easy clean up).
Mushroom Layer:
2. Place mushrooms in food processor & pulse until finely chopped. Melt butter in a large skillet over medium heat. Add mushrooms & onion & cook, stirring occasionally, 10 mins or until mushrooms are lightly browned & most of their liquid has evaporated. Transfer to a small bowl; stir in salt & pepper . Cover & refrigerate until cold, atleast 1 hr or up to 3 days.
3. Heat a lg nonstick skillet over med- high heat. Brown ( sear) meat well on all sides. Remove to a cutting board; cut cross -wise in 8 equal portions. Sear cut sides; transfer to a plate in a single layer. Cover & refrigerate until cold, at least 1 hr or up to 1 day.
To Assemble:
4. Unfold 1 sheet puff pastry; place on a lightly floured surface. With lightly floured rolling pin, roll into a 13 in square. Cut in quarters to make four 6 & 1/2 in squares. Place 1 portion beef in center of 1 pastry square ; press 1& 1/2 Tbsp mushroom mixture on top. Brush beaten egg along edge of pastry & bing up sides, stretching pastry if needed. Pinch edges together to seal. Place about 3 in apart on 1 baking sheet. Repeat with remaining pastry, beef & mushroom mixture. Brush pastry with remaining beaten egg. Cover with plastic wrap & refrigerate.
About 1 hr before serving:
5. Heat oven to 450* F. Uncover Wellingtons & cut several slits near top of each.
6. Bake, covering Wellingtons loosely with foil if pastry browns too quickly, 15-20 mins (tip:Check doneness after roasting time. While the Wellingtons rest , the internal temperature will continue to rise to the desired doneness) until an instant read thermometer inserted in center registers 135* F for med-rare, 150 * F for med. Transfer to a serving platter; let rest 10-15 mins ( meat temp will rise to about 145* F for med-rare, 160* F for med. Garnish with herbs; serve with Madeira Sauce.
Madeira Sauce
planning tip: make up to 5 days ahead & refrigerate, reheat in saucepan or microwave , stirring occasionally.
1. Cook bones in a 5-6,qt pot over med heat, turning as needed, 10 mins or until browned. Add broth, bring to a boil, reduce heat & simmer 30 mins. Stain ( you'll have about 4 cups broth); discard bones. Skim fat off broth ( more easily done after chilling).
2. Melt butter in a medium saucepan. Add flour & stir over med heat 2 mins. Add broth & Madeira & stir until sauce s blended, taking care to get into corners of pan. Bring to a boil reduce heat & simmer 10 mins until sauce thickens slightly.
3.Add thyme, if using, then browning sauce, a few drops at a time, until sauce is desired color.