1pound mushroomstops and stems trimmed and washed (squeeze lemon over mushrooms to keep from turning dark.
1onionmedium and chopped
1teaspoon garlic saltor dash of pepper
2cups beef bouillon
3tablespoons onionfinely chopped
1tablespoon celeryfinely chopped
Bring meat to room temperature. Coat outside with butter. Sprinkle on 1 teaspoon garlic salt, a little pepper, 2 teaspoons rosemary.
Preheat oven to 425 degrees, place meat on cookie sheet. Turn down heat to 350 degrees and roast for 25 minutes (pink) 15 to 20 minutes (rare). Cool completely.
Defrost pastry shells. Keep cold. Knead together, then roll in a rectangle to ¼ inch thickness. Place cold tenderloin on puff pastry leaving 2 inch edge nearest you.
Cover top of beef with cold Duxelles. Bless with brandy. Fold front pastry edge up on meat and fold ends as you would an envelope. Bring far side of pastry up and over the meat, encasing it in pastry. Trim off excess pastry and save for decorating the outside. Seal edges with egg wash and brush outside surface with egg wash.
Decorate with flowers or hearts, cut from pastry scraps.
Place wellington on shallow tray. Up to this point it can be done the day before party. Cover and refrigerate.
Preheat oven to 425 degrees. Put wellington directly from refrigerator to oven. Bake 25 minutes until pastry is puffed and brown. Transfer to plate with a mason’s trowel. Serve with Madeira sauce.
Cover, put on fire, boil for 5 minutes, add ½ cup heavy cream and put all in blender for few seconds. If paste is too thin, it may be thickened with 2 teaspoons arrowroot, heated, and then let cool.
Beat together and brush on pastry
Combine and simmer above ingredients for 30 minutes. Strain through a fine sieve.
Stir in 3 teaspoons dry Madeira and simmer 5 minutes, longer.
At the last minutes before serving, swirl in 2 tablespoons sweet butter bit by bit. Serve over beef wellington.