MINI BEEF WELLINGTONS WITH RED WINE SAUCE
This recipe was given to me by a dear friend. It's perfect for a special occasion, and is as good as you'll get from any restaurant. The filets are topped with a mixture of liver pate (pate de foie gras) and mushrooms and wrapped with puff pastry and served with a red wine sauce!
Provided by MSVIC04
Categories World Cuisine Recipes European UK and Ireland English
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet over medium-high heat. Season the filets with salt and pepper, then fry on each side until browned to lock in the juices. Remove from the skillet and set aside to cool slightly.
- Add the mushrooms, wine and beef consomme to the skillet; cook and stir over medium heat until mushrooms are tender. Use a slotted spoon to transfer the mushrooms to a small bowl, reserving the consomme. Mix the pate with the mushrooms, adding a little consomme if needed to achieve a spreadable texture. Divide the mushrooms among the filets and spread on the top. Refrigerate about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Lay the puff pastry out on a clean surface and cut out two 5 to 6 inch rounds for each steak. You can roll it out a little thinner if you need more area. Place a steak onto a round, and bring the edges up around the sides. Cover the top with a second piece of dough, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks. Place the Wellingtons onto a baking sheet, and brush the tops with beaten egg.
- Bake for about 12 minutes, for rare, 16 minutes for medium, or 20 minutes for well done. For best results use a meat thermometer to determine the temperature of the steaks, with 140 degrees F (60 degrees C) being medium doneness. Remove from the oven and allow to rest for about 5 minutes.
- While the steaks are cooking, make the sauce. Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, until browned. Stir in the green onions, and cook until tender, about 1 minute. Gradually stir in the reserved consomme and the remaining 1 cup of consomme; continue to cook and stir until the sauce thickens. Reduce heat to low and stir in the wine. Continue to simmer until thickened, about 15 minutes. Remove from the heat and stir in butter and parsley. Season with salt and pepper to taste.
- To serve, cut each Wellington in half and spoon some sauce onto the plate.
Nutrition Facts : Calories 1026.6 calories, Carbohydrate 42.1 g, Cholesterol 211.7 mg, Fat 65.2 g, Fiber 1.6 g, Protein 59.9 g, SaturatedFat 21.9 g, Sodium 693.3 mg, Sugar 1.2 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hamza Shinwari
[email protected]These mini beef Wellingtons were a waste of time and money.
Shams Urahman
[email protected]I don't know what I did wrong, but my mini beef Wellingtons turned out a disaster. The pastry was soggy and the beef was overcooked.
Nicole Valdez
[email protected]The pastry on these mini beef Wellingtons was a bit tough, but the beef was cooked perfectly.
Gloria Marin
[email protected]These mini beef Wellingtons were a bit dry, but the red wine sauce helped to make up for it.
Alex O'shea
[email protected]I'm not a big fan of beef Wellington, but these mini ones were actually pretty good. The pastry was flaky and the beef was tender.
Abbas Jaffri
[email protected]These mini beef Wellingtons were amazing. The beef was cooked to perfection and the red wine sauce was divine.
Dineo Queen
[email protected]I followed the recipe step-by-step and my mini beef Wellingtons turned out perfectly. They were a hit at my dinner party.
Tri
[email protected]These mini beef Wellingtons were a bit more difficult to make than I expected, but they were worth the effort. They were absolutely delicious.
Angel Peralta
[email protected]I made these mini beef Wellingtons for my family and they loved them. The pastry was crispy and the beef was tender. The red wine sauce was also very flavorful.
Rizwan Ali Attique
[email protected]These mini beef Wellingtons are a great appetizer or main course. They are easy to make and always a crowd-pleaser.
jonathan bruecker
[email protected]I followed the recipe exactly and my mini beef Wellingtons turned out beautifully. They were golden brown and flaky on the outside, and the beef was tender and juicy on the inside. The red wine sauce was also delicious and complemented the beef perfe
Tipu Gujjar
[email protected]The beef was cooked to perfection and the red wine sauce was delicious. I would definitely make this recipe again.
Carl Radloff
[email protected]These mini beef Wellingtons were a hit at my last dinner party. Everyone loved the combination of the flaky pastry, tender beef, and rich red wine sauce. The recipe was also relatively easy to follow, even for a novice cook like me.