Mini Beef Wellingtons with Red Wine Sauce

4.5
(23)

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!

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Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hrs 15 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 2 tablespoons vegetable oil

  • salt and pepper to taste

  • 6 (6 ounce) beef tenderloin filets

  • 1 cup chopped fresh mushrooms

  • ¼ cup red wine

  • 1 cup beef consomme

  • 1 (3 ounce) jar foie gras pate

  • 1 (17.25 ounce) package frozen puff pastry, thawed

  • 1 egg, beaten

  • 3 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 2 tablespoons chopped green onion

  • 1 cup beef consomme

  • ½ cup red wine

  • 2 tablespoons butter

  • 2 tablespoons chopped fresh parsley

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. To serve, cut each Wellington in half and spoon some sauce onto the plate.

Nutrition Facts (per serving)

1027 Calories
65g Fat
42g Carbs
60g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 1027
% Daily Value *
Total Fat 65g 84%
Saturated Fat 22g 110%
Cholesterol 212mg 71%
Sodium 693mg 30%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 60g
Vitamin C 3mg 15%
Calcium 66mg 5%
Iron 7mg 37%
Potassium 854mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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