Madeira Sauce:

1 tbsp. butter
1 tbsp. flour
1 10 oz. can consomme
1 tbsp. tomato paste
1/2 tsp. beef extract
1/4 c. Madeira wine

Brown together the butter and flour. Add consomme, tomato paste and beef extract. Simmer 20 minutes. Add the wine and simmer 10 more minutes (This may be done ahead and reheated). Serve sauce in pitcher or gravy boat.

Beef Wellington:

1 egg, beaten
1 tbsp. milk

Brown fillets in unsalted butter, making sure they are brown on all sides. Remove from skillet and let cool on wire rack. Sauté mushrooms in pan drippings. Flatten the dough from one package of crescent rolls. Using a cup, cut 8 circles. Flatten the second package of dough and cut into strips approximately 1 1/2 inches wide. Place each fillet on a circle and top with 1/4 of the mushrooms and another circle. Then, using the strips around the sides, carefully seal the steaks by pinching together the edges of the dough circles and the strips. (This may be done several hours ahead and refrigerated, covered, until 30 minutes before cooking time.) Mix the beaten egg and milk and brush on all sides of each encased fillet.

Bake in preheated 450°F oven for 15 minutes. Serve with Madeira sauce.