UNDERWOOD INDIVIDUAL BEEF WELLINGTONS WITH RED WINE SAUCE
I love liver pate. Here is a recipe using it from the Underwood web site. I used cubbed steaks though, because it was what I had, and it turned out delicious.
Provided by EURrosa1
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tbsp of butter in 10-inch skillet over medium-high heat; cook mushrooms and onion until tender and liquid is evaporated; season with salt and pepper and cool slightly.
- Cut thawed pastry into four portions. Place one-fourth of mushroom mixture in center of each portion of pastry. Spread one-fourth of Liverwurst Spread over one side of each steak. Place steaks, liverwurst side down, over mushrooms; wrap pastry around meat. Trim excess pastry and seal ends. Place pastry-wrapped meat, seam sides down, in greased, shallow baking pan.
- Beat egg and water and brush pastry. (You can reroll trimmings to make cutouts. Place cutouts on pastry-wrapped meat. Brush again with egg.) Bake, uncovered in 400 F oven for 15 minutes, until pastry is golden and meat is medium-rare. (To test doneness of meat insert thermometer into pastry; it should register 145°F for medium-rare.)
- SAUCE: In medium saucepan, combine broth, wine, shallot and thyme; heat to boiling. Reduce heat; simmer, uncovered, 5-7 minutes (until reduced to 1 1/2 cups). In small bowl, mix 4 tbsp butter and flour until smooth. Add to wine mixture; cook until thickened and bubbly. Simmer 1 minute, stirring constantly. Add parsley. Serve with beef.
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Ghulam Habib
[email protected]This recipe is a waste of time and money. The beef Wellington was not worth the effort.
Najjingo Babrahim
[email protected]I followed the recipe exactly, but my beef Wellington didn't turn out as good as the pictures.
Hasnain Shaikh
[email protected]The beef Wellington was not what I expected. It was more like a pot pie.
Scelo Mathonsi
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler dishes.
Masibonge Mkhize
[email protected]I had a hard time finding all of the ingredients, but it was worth the effort. The beef Wellington was amazing!
Shahzad Hanif
[email protected]The pastry was a bit too thick for my taste, but overall the dish was still very good.
jouma miah
[email protected]The beef Wellington was a bit dry, but the sauce was delicious. I'll try it again with a different cut of beef.
Aiza Ali
[email protected]WOW! This dish was incredible. The flavors were amazing and the presentation was beautiful.
Bear Thomas
[email protected]This was a delicious and impressive dish. I will definitely be making it again for special occasions.
Kaido Mary
[email protected]I was a bit intimidated to try this recipe, but it was easier than I thought. The results were well worth the effort!
Rosemary Kaminski
[email protected]This recipe is a keeper! I've made it several times now, and it always turns out perfectly.
Robert Clarke
[email protected]I made this for my husband's birthday, and he absolutely loved it! He said it was the best beef Wellington he's ever had.
Rashid latif
[email protected]The beef Wellington was a hit at my dinner party. Everyone raved about it! Thanks for sharing this recipe.
Alauddin Sarder
[email protected]This was my first time making beef Wellington, and it turned out amazing! The recipe was easy to follow, and the results were spectacular!
Md Famin
[email protected]Wow! I was blown away. The beef Wellington was superb. It looked impressive, and tasted even better! I'll definitely be making this again.
Kate Land
[email protected]What an incredible dish! The beef was cooked to perfection: tender, juicy. The pastry was flaky and buttery. The sauce, oh my, was divine! This dish is a true masterpiece!