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- 1 whole(s) beef tenderloin
- 1 pound(s) mushrooms finely minced
- 5 green onions
- 4 ounce(s) butter
- 2 tablespoon(s) parsley minced
- 1.5 cup(s) clear beef consomme
- 1 tablespoon(s) cornstarch
- 1.25 teaspoon(s) butter
- 1/3 cup(s) Madeira
- 1 package(s) Peppereidge Farm Frozen Pastry Sheets
- Pre-roast beef tenderloin at 425 to desired doneness
- Baste with 2 oz melted butter and 1/2 cup Madeira during roasting
- Let Cool to room temperature
- Cook mushrooms and onions in butter until all moisture has cooked away.
- Cool to room temperature.
- Heat consommé and butter. Dissolve cornstarch in Madeira and add to consommé. Stir over low heat until thickened.
- Thaw and roll to 18x18 or large enough to enclose tenderloin.
- Lay beef along one edge of pastry. Cover with mushroom stuffing.
- Lift pastry up over beef, overlapping is under meat and sealing edges. Brush edges with beaten egg to seal. Carefully on baking sheet sealed edge done.
- Cut decorative shapes from pastry trimmings and arrange down center of pastry. Brush all over with beaten egg.
- Bake at 425 30 minutes
- Slice and serve with Madeira Sauce.
This recipe is a personal recipe added by nancykildsig and has not been tested or endorsed by MyRecipes.
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Beef Wellington Recipe at a Glance
- COURSE: Main Dishes