Coffee-Crusted Beef Wellingtons

Ingredients

• 0.5 cup beef broth 
• 2 tablespoons butter 
• 2 tablespoons butter 
• 3 tablespoons butter 
• 0.3 cup carrots finely chopped
• 0.3 cup celery finely chopped
• 0.8 cup freshly coffee brewed
• 2 teaspoons hot-brewed coffee freshly ground
• 1 large eggs lightly beaten
• 2 large eggs lightly beaten
• 5 ounce center-cut filet mignons 
• 2.5 tablespoons flour all-purpose
• 0.5 pound mushrooms fresh minced
• 2  garlic cloves minced
• 0.8 teaspoon garlic powder 
• 0.5 cup madeira wine 
• 0.8 cup madeira wine 
• 0.3 cup onion finely chopped
• 0.5 teaspoon pepper 
• 0.8 teaspoon pepper 
• 8  puff pastry shells frozen with part of 2 pepperidge farm [10-ounce] packages thawed
• 1 leaf garnishes: rosemary fresh
• 0.5 teaspoon salt 
• 1 teaspoon salt 
• 2  shallots minced
• 1 tablespoon vegetable oil 
• 0.5 cup whipping cream 

Equipment

• frying pan
• sauce pan
• oven
• plastic wrap
• measuring cup
• broiler pan

Directions

1. Combine first 4 ingredients; stir well. Pat filets dry. Coat both sides of filets with spice rub.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat until skillet is hot. Sear filets, in 2 batches, 1 to 1 1/2 minutes on each side.
3. Remove filets from skillet; place on a plate, and cover and chill until ready to assemble Wellingtons. (Don't clean skillet.)
4. While filets are chilling, melt 3 tablespoons butter in same skillet over medium-high heat.
5. Add onion, carrot, celery, and garlic; saut 5 minutes or until very tender.
6. Add 3/4 cup Madeira, brewed coffee, and broth; simmer 5 minutes.
7. Remove from heat, and let cool.
8. Transfer sauce to a 4-cup glass measuring cup, and chill overnight, if desired, or pour cooled sauce into ice cube trays and freeze. Once frozen, seal frozen sauce cubes in zip-top freezer bags.
9. Melt 2 tablespoons butter in same skillet over medium-high heat.
10. Add mushrooms, shallots, 1/2 teaspoon salt, and 1/2 teaspoon pepper; saut until all liquid evaporates.
11. Add 1/2 cup Madeira; cook over medium-high heat until all liquid evaporates.
12. Remove from heat, and let cool. Cover and chill until ready to assemble Wellingtons.
13. Roll each of 8 puff pastry shells to about 1/8" thick on a lightly floured surface; spoon 1 heaping tablespoonful mushroom filling in center of each pastry. Top each with a chilled filet.
14. Brush edges of each pastry square with 1 beaten egg. Wrap 2 opposite sides of pastry over each filet, overlapping them; seal seam with beaten egg. Wrap remaining 2 sides of pastry over filet, and seal with beaten egg. Seal any gaps with beaten egg and press pastry around filet to enclose completely. Wrap Wellingtons individually in press-and-seal plastic wrap.
15. Place wrapped Wellingtons in large zip-top freezer bags, and freeze overnight or up to 1 month.
16. To bake, place oven rack on lowest oven shelf; preheat oven to 42
17. Place a broiler pan on oven rack; heat pan 5 minutes.
18. Brush tops and sides of frozen Wellingtons with 2 beaten eggs. Carefully place frozen Wellingtons, seam side down, on preheated pan.
19. Bake at 425 for 36 minutes.
20. While Wellingtons bake, melt 2 tablespoons butter in a saucepan over medium heat; add 2 1/2 tablespoons flour and cook, stirring constantly, 1 minute.
21. Add reserved Madeira sauce; cook, stirring constantly, over medium heat 6 to 8 minutes or until slightly thickened. (If using frozen Madeira sauce cubes, thaw cubes in a saucepan over medium heat before adding to flour mixture.) Stir in whipping cream; simmer 5 minutes or until desired thickness.
22. Add 1/2 teaspoon salt.
23. Remove from heat.
24. Arrange baked Wellingtons on a serving platter.
25. Cut a small slit in top of each pastry, and tuck several sprigs of fresh herbs into each slit.
26. Serve with Madeira sauce.
27. Note: You can bake beef Wellingtons the same day they're assembled. After wrapping beef filets in pastry, cover and chill Wellingtons 1 hour.
28. Bake as directed above, reducing the baking time to 20 to 25 minutes.