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Beef Wellington with Madeira Sauce

This very impressive-looking yet easy-to-make dish can be made ahead. Just finish the baking process when your guests arrive. —Janaan Cunningham
  • Total Time
    Prep: 45 min. + chilling Bake: 40 min. + standing
  • Makes
    12-16 servings


  • 1 beef tenderloin roast (4 to 5 pounds)
  • 2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
  • 2 tablespoons tomato paste
  • 1/2 teaspoon beef bouillon granules
  • 2 tablespoons butter, softened
  • 2 tablespoons all-purpose flour
  • 1/2 cup Madeira wine
  • 2 cups chopped fresh mushrooms
  • 4 shallots, chopped
  • 1/4 pound sliced deli ham, chopped
  • 1/4 cup minced fresh parsley
  • 1 package (17.3 ounces) frozen puff pastry sheets, thawed
  • 2 tablespoons milk
  • 1 large egg, lightly beaten, optional


  • Place the tenderloin in a greased 15x10x1-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.
  • Preheat oven to 425°. On a lightly floured surface, unfold both puff pastry sheets; moisten short side of one sheet with water. Slightly overlap the edge of the remaining sheet over the moistened edge; press edges together. 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. Bring edges of pastry over the filling and pinch together. Roll to place seam side down. Brush pastry edges with milk; fold edges under meat. If desired, lightly score puff pastry with a sharp knife to form diamond pattern and brush with beaten egg.
  • Bake, uncovered, until deep golden brown, 40 minutes, covering lightly with foil if needed to prevent overbrowning (meat will be medium-rare). Transfer to a serving platter. Let stand for 15 minutes before slicing. Rewarm Madeira sauce if necessary. Serve with tenderloin.

Test Kitchen Tips
  • If you or your guests prefer your meat a little more well done, simply add a few minutes to the original bake time, before wrapping in puff pastry.
  • Extra puff pastry on hand? It can be used to cut out decorative and seasonal shapes.
  • This sauce and the filling can be made a day in advance.
  • Nutrition Facts
    1 piece: 363 calories, 17g fat (5g saturated fat), 56mg cholesterol, 453mg sodium, 21g carbohydrate (2g sugars, 3g fiber), 30g protein.
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