Gayle's Beef In Croute' With Maderia Sauce

Ingredients

Instructions

Beef

2 1/2 – 3 lb. fillet of beef tenderloin trimmed
salt and pepper to taste
2 tsp. garlic powder
1 c. sliced mushrooms
2 tbls. flour
2 tbls. tomato paste
1/2 c. Madeira wine or dry sherry
2 – 7 oz. pkgs. Crescent rolls, (onion flavored if you can find them)
1 egg white

Maderia Sauce

4 tbls. butter
1 – 10 oz. can consomme’
1 envelope beef concentrate

The fillet should be a middle cut so the tenderloin is not tapered at the ends. If not, turn thin tail of beef under and tie securely with string. The fillet should be about 9 or 10 inches long. Sprinkle with salt, pepper and garlic powder and place on a rack in a shallow pan. Roast in a preheated 425 oven for 40 minutes. Let stand at room temperature.

Remove rolls and carefully unroll dough. Do not separate rolls. Arrange dough pieces to form a rectangle on a lightly floured board. Pinch perforations together to make 1 piece of dough. With lightly floured rolling pin, roll dough to a 13 x 10 inch rectangle.

Place the chilled fillet on dough, top side down. Bring edges of dough together down the center of the fillet. Brush with lightly beaten egg white and pinch to close. Turn ends of dough under meat to form a smooth seam. Place fillet, seam side down, in a shallow baking pan. Lightly roll any leftover pieces of dough and use to cut flowers or leaves. Moisten with egg white and arrange over top of dough. Brush entire surface with egg white. Bake in a preheated 400 oven for 25 minutes or until crust is browned. With 2 spatulas, lift fillet to serving platter. To serve, cut into thin slices. Serve with Madeira Sauce. Serves 6 to 8.