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Mini Beef Wellingtons with Red Wine Sauce
Mini Beef Wellingtons with Red Wine Sauce
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Indulgent beef Wellington enveloped in rich liver pate, mushrooms, and flaky pastry, served with a decadent red wine sauce.
Ingredients:
  • 2 tablespoons vegetable oil
  • salt and pepper to taste
  • 6 (6 ounce) beef tenderloin filets
  • 1 cup chopped fresh mushrooms
  • 0.25 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
  • 0.5 cup red wine
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley
Instructions:
  • In a large skillet over medium-high heat, warm the oil. Season the filets with salt and pepper, then sear each side until golden brown to seal in the juices. Transfer the filets from the skillet and allow them to rest briefly.
  • Sauté mushrooms in wine and beef consommé until tender. Transfer mushrooms to a bowl, retaining the consommé. Combine pâté with mushrooms and a splash of consommé for a smooth texture. Spread mixture over filets, then chill for 30 minutes.
  • Begin by preheating the oven to 400 degrees F (200 degrees C). Next, lay out the puff pastry on a clean surface and cut out two 5-inch rounds for each steak, adjusting the thickness as needed. Wrap each steak with the pastry rounds, sealing the edges to form packages. Place the Wellingtons on a baking sheet and brush the tops with beaten egg.
  • Cook the steaks in the oven for 12 minutes for rare, 16 minutes for medium, or 20 minutes for well done. Use a meat thermometer to check for 140°F (60°C) for medium doneness. Let the steaks rest for 5 minutes after baking.
  • While the steaks are cooking, prepare the sauce by melting butter in a saucepan over medium heat. Add flour and cook until browned while stirring constantly. Add green onions and cook until tender, about 1 minute. Slowly pour in reserved consommé and remaining 1 cup of consommé, stirring constantly until the sauce thickens. Lower the heat and mix in the wine. Simmer gently until thickened, about 15 minutes. Remove from heat, then stir in butter and parsley. Season with salt and pepper to taste.
  • Cut each deliciously tender Wellington in half and elegantly drizzle some rich sauce onto the plate for a stunning presentation.

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