Beef Wellington with Madeira Sauce

Remove the meat from the refrigerator, cover it with a clean cloth, and let it rest at room temperature for 40 minutes.

Peel the mushrooms, cut off and discard the stems. Blend the caps in a mixer to a paste.

Place the mushroom paste into a dry, hot pan and sauté it, stirring constantly, over high heat for 8-10 minutes until all the liquid has evaporated from the mushrooms. Season with a pinch of salt and transfer to a bowl to cool.