Recipe - Beef Wellington With Madeira Sauce

PASTRY
2 cup Flour
One half teaspoon Salt
2 Pinches; (big) of sugar
11 tablespoon Margarine
6 tablespoon Ice water; up to 8

GLAZE
1 Egg beaten with
One half teaspoon Water

FILLING
1 Heart of beef tenderloin;
23 pound trimmed
1 tablespoon Margarine or butter
2 Green onions; minced, up to
3
12 ounce Mushrooms; fine minced
2 tablespoon Dry white wine; up to 3
Salt and pepper to taste
1 pn (Big) tarragon
2 tablespoon Liver pate; up to 3

MADEIRA SAUCE
One half pound Mushrooms; cut or sliced up
2 tablespoon Margarine/butter
2 tablespoon Minced green onion
1 cup Canned beef bouillon; not
consomme and not diluted
1 tablespoon Tomato paste
One fourth cup Madeira mixed with
1 tablespoon Cornstarch
2 tablespoon Minced parsley; for garnish
Pepper and salt; if desired

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 rerolling 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
2530 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 68 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, 12 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 MMRecipes Digest by "Rfm" RobertMiles@usa.net on Aug 28, 98,
converted by MM_Buster v2.0l.