Combine first 4 ingredients; stir well. Pat filets dry. Coat both sides of filets with spice rub. 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. Remove filets from skillet; place on a plate, and cover and chill until ready to assemble Wellingtons. (Don't clean skillet.)
While filets are chilling, melt 3 tablespoons butter in same skillet over medium-high heat. Add onion, carrot, celery, and garlic; sauté 5 minutes or until very tender. Add 3/4 cup Madeira, brewed coffee, and broth; simmer 5 minutes. Remove from heat, and let cool. 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.
Melt 2 tablespoons butter in same skillet over medium-high heat. Add mushrooms, shallots, 1/2 teaspoon salt, and 1/2 teaspoon pepper; sauté until all liquid evaporates. Add 1/2 cup Madeira; cook over medium-high heat until all liquid evaporates. Remove from heat, and let cool. Cover and chill until ready to assemble Wellingtons.
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. 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. Place wrapped Wellingtons in large zip-top freezer bags, and freeze overnight or up to 1 month.
To bake, place oven rack on lowest oven shelf; preheat oven to 425º. Place a broiler pan on oven rack; heat pan 5 minutes. Brush tops and sides of frozen Wellingtons with 2 beaten eggs. Carefully place frozen Wellingtons, seam side down, on preheated pan. Bake at 425º for 36 minutes.
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. 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. Add 1/2 teaspoon salt. Remove from heat.
Arrange baked Wellingtons on a serving platter. Cut a small slit in top of each pastry, and tuck several sprigs of fresh herbs into each slit. Serve with Madeira sauce.
Note: You can bake beef Wellingtons the same day they're assembled. After wrapping beef filets in pastry, cover and chill Wellingtons 1 hour. Bake as directed above, reducing the baking time to 20 to 25 minutes.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1510.25 Kcal (6323 kJ)
Calories from fat	819.97 Kcal
		% Daily Value*
Total Fat	91.11g	140%
Cholesterol	104.79mg	35%
Sodium	900.3mg	38%
Potassium	311.38mg	7%
Total Carbs	144.02g	48%
Sugars	3.72g	15%
Dietary Fiber	2.54g	10%
Protein	27.81g	56%
Vitamin C	3.8mg	6%
Vitamin A	0.2mg	5%
Iron	2.4mg	14%
Calcium	43.1mg	4%

Amount Per 100 g
Calories	586.47 Kcal (2455 kJ)
Calories from fat	318.42 Kcal
		% Daily Value*
Total Fat	35.38g	140%
Cholesterol	40.69mg	35%
Sodium	349.61mg	38%
Potassium	120.92mg	7%
Total Carbs	55.93g	48%
Sugars	1.44g	15%
Dietary Fiber	0.98g	10%
Protein	10.8g	56%
Vitamin C	1.5mg	6%
Vitamin A	0.1mg	5%
Iron	0.9mg	14%
Calcium	16.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Tortellini Bolognese

Olive oil, Bacon, finely chopped, Onion, finely chopped and 15 more..
Jersey Sunday Dinner Gravy

Olive oil, Pork neck bones, Chuck roast and 10 more..
Red Wine Brasato with Glazed Root Vegetables

Hearty red wine (such as cabernet sauvignon, zinfandel, o... and 20 more..
Lasagne Bolognese with Spinach

Olive oil, Sliced pancetta, finely chopped and 18 more..
Italian Sausage Soup II

Olive oil, Italian sausage, casings removed, Chopped onion and 11 more..
Curried Lentil and Butternut Squash Soup

Olive oil, Butternut squash, cubed, peeled and roasted and 10 more..
Pasta, Sausage and Bean Soup

Olive oil, Italian sausages , castings removed and 12 more..
Short Ribs Provencale

Olive oil, Boneless beef short ribs, Onion, finely chopped and 12 more..
Winter Soup

Olive oil and 17 more..
Sweet Potato Bisque

Olive oil, Bacon, diced, Diced onion, Diced carrot and 9 more..

Recipe Tags

Weightwatchers Points

37.3

Points
41

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

Also Try

Beef Wellington
Coffee Roast Beef

Boneless beef chuck roast (5 lb), Olive oil and 10 more..
Ground Beef Wellington

Chopped fresh mushrooms, Butter and 9 more..
Classic Beef Wellingtons

Beef tenderloin steaks (6 oz each), Salt, divided and 6 more..
Individual Beef Wellingtons
Gorgonzola Beef Wellingtons

Beef tenderloin steaks (6 to 8 oz each), Salt, divided and 12 more..
Lobster-Stuffed Beef Wellington

Lobster tails (8 to 10 oz each), Heavy whipping cream and 8 more..
Beef and Leek Potpie with Chive Crust

All-purpose flour (about 5 1/2 oz), Chopped fresh chives and 18 more..
Beef Tenderloin with Horseradish-and-Roasted Garlic Crust

Whole garlic head, Olive oil-flavored cooking spray and 6 more..
Crusted Pork Chops

Biscuit/baking mix, Egg, lightly beaten and 5 more..