IE 11 is not supported. For an optimal experience visit our site on another browser.

Beef Wellington with Madeira Sauce

Beef Wellington with Madeira Sauce
Beef Wellington with Madeira SauceNathan Congleton / TODAY

Chef notes

Don't spend hours fussing over fancy beef Wellingtons that take forever to make. These super easy, equally as impressive beef Wellingtons will wow your guests and save you a ton of time in the kitchen.

Christmas Eve in our house is all about presents and appetizers so on Christmas Day, this is our big meal. The meat gets cooked the day before, then it was wrapped in crescent rolls on Christmas Day (the extra dough is made into shapes of Christmas trees to adorn the top). This is much easier than a turkey or a ham and everyone loves it.


  • 1 2½- to 3-pound filet of beef tenderloin, trimmed
  • Salt and pepper, to taste
  • 2 teaspoons garlic power
Madeira sauce
  • 1 cup mushrooms, sliced
  • 4 tablespoons butter, divided
  • 2 tablespoons flour
  • 1 10-ounce can consommé
  • 2 tablespoons tomato paste
  • 1 envelope beef concentrate
  • 1/2 cup Madeira wine (or dry sherry)
To assemble
  • 2 7-ounce packages onion crescent rolls (or garlic or whatever flavor you prefer)
  • 1 egg white


For the beef:

Preheat oven to 425°F.

Turn thin tail of beef under the roast and tie securely with string. The filet should be about 9-10 inches long after securing. Sprinkle salt, pepper and garlic powder on top and bottom and place on a rack in a shallow pan.

Roast in the oven for 40 minutes. Remove from oven and cool. Cover and chill in refrigerator 4 hours or overnight. Once cooled, remove string.

For the Madeira sauce:

In a medium skillet, melt 2 tablespoons of the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned. Remove mushrooms to a small bowl and set aside.

In the same pan, add the remaining butter and brown it slightly. Add the flour and stir to create a paste. Gradually add consommé, whisking constantly. Stir in the tomato paste and beef concentrate; simmer, uncovered, about 10 minutes or until mixture is reduced by one-quarter. Add mushrooms and wine. Taste for saltiness and add water, if necessary.

To assemble:

Open the crescent roll containers and carefully unroll dough. Do not separate rolls. Preheat oven to 400°F. On a lightly floured surface, arrange dough pieces to form a rectangle. Pinch perforations together to make one piece of dough. With a lightly floured rolling pin, roll dough to a 13- by 10-inch rectangle.

Place the chilled filet on dough, top side down. Bring edges of dough together down the center of the filet. Brush with lightly beaten egg white and pinch to close. Turn ends of dough under meat to form a smooth seam. Place filet, seam side down, in a shallow baking pan.

Lightly roll out any leftover pieces of dough and use it to cut decorations like flowers, leaves, etc. Brush the dough with the egg white and arrange the shapes on top of the dough. Brush the entire surface with egg white.

To cook and serve:

Bake in the oven for about 25 minutes or until crust is golden-brown. With two broad spatulas, lift fillet to a serving platter.

Cut into thin slices and serve with Madeira sauce.