SAUCES FOR BEEF WELLINGTON RECIPES

Steps:

• Cook bacon in a large skillet over medium, stirring occasionally, until browned and crisp, 6–8 minutes. Add shallots and cook, stirring often, until very soft, about 5 minutes. Add garlic and thyme and cook, stirring constantly, until fragrant, about 1 minute.
• Increase heat to medium-high. Add crimini and maitake mushrooms and cook, stirring often, until mushrooms release almost all of their liquid and look dry, 10–12 minutes. Stir in soy sauce, then season with salt and pepper. Transfer mushroom mixture to a medium bowl and chill until cold, about 30 minutes.
• Meanwhile, season tenderloin generously with salt and pepper. Heat oil in a large skillet over medium-high until very hot and you can see wisps of smoke. Cook tenderloin, turning every 30–60 seconds, until all sides and the ends are browned, about 4 minutes. Transfer meat to a plate and let cool 10 minutes.
• While the tenderloin is cooling, roll out puff pastry on a lightly floured surface with a long side closest to you to a 14x13" rectangle. Spread mushroom mixture over center of pastry to create a rectangle that is about as wide as your piece of meat, leaving a border of approximately 1" along top and bottom of pastry.
• Brush meat all over with mustard and place in center of pastry on top of mushroom mixture. Starting with the edge closest to you, roll up pastry, letting top and bottom edges overlap slightly (trim any excess); pinch edges together to seal. Turn beef Wellington seam side down, then twist ends to seal. Trim off any excess pastry on sides, but make sure meat is completely encased. Transfer to a rimmed baking sheet and chill until pastry is firm, about 1 hour.
• Place a rack in middle of oven; preheat to 425°. Lightly brush pastry all over with egg. Make several slits in pastry across the top of the beef Wellington (do not cut down into the meat below and keep the slits shorter than 1"; longer ones can really open up when baked).
• Bake beef Wellington until pastry is golden brown all over and an instant-read thermometer inserted into the center registers 115° for medium-rare (the temperature will climb as beef Wellington rests), 40–45 minutes. Transfer to a wire rack set inside a rimmed baking sheet and let rest 15 minutes. Do ahead: Beef Wellington can be formed 1 day ahead. Cover and keep chilled.
• While the beef Wellington is cooling, purée cilantro, parsley, anchovies, garlic, oil, lemon juice, and mustard in a blender or food processor until nearly smooth; season sauce with salt and pepper.
• Transfer beef Wellington to a platter and serve with sauce alongside for spooning over slices.

Steps:

• Preheat oven to 475°. Place the tenderloin in a greased 15x10x1-in. baking pan; fold ends under tenderloin. Bake, uncovered, 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, 1 teaspoon at a time. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine., 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 1 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 a 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.