Beef Wellington Recipe

Place the tenderloin in a greased 15-in. x 10-in. x 1-in. baking pan; fold ends under tenderloin. Bake, uncovered, at 475° for 20-25 minutes or until browned. Cover and refrigerate for at least 2 hours or until chilled. For sauce, in a large saucepan, combine the consomme, tomato paste and bouillon granules. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until reduced to 2 cups. Combine butter and flour until smooth. Stir into sauce, a teaspoon at a time. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine and set aside. For the filling, in a large skillet, combine the mushrooms, shallots, ham and 2 tablespoons Madeira sauce. Cook over low heat for 10 minutes, stirring occasionally. Stir in the parsley; cook 10 minutes longer or until liquid has evaporated, stirring occasionally. Set aside. On a lightly floured surface, unfold one puff pastry sheet; cut lengthwise along one fold line, forming two rectangles. Cut smaller rectangle into a 6-in. x 3-in. rectangle; use remaining piece for decorations if desired. Moisten a 6-in. edge of large rectangle with water. Attach smaller rectangle along that edge, pressing lightly to seal. Transfer to an ungreased baking sheet. Spread half of the filling down the center of pastry. Place the tenderloin on the filling. Spread the remaining filling over the top of meat. Roll out remaining puff pastry into a rectangle 8 in. wide and 5 in. longer than the tenderloin; place over the meat. Brush pastry edges with milk; fold edges under meat. Bake, uncovered, at 425° for 40 minutes (meat will be medium); cover lightly with foil if needed. Transfer to a serving platter. Let stand for 15 minutes before slicing. Rewarm Madeira sauce if necessary. Serve with tenderloin. Yield: 12-16 servings.