Mini Beef Wellingtons with Red Wine Sauce

Mini Beef Wellingtons with Red Wine Sauce

9 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    1 h 15 m
MSVIC04
Recipe by  MSVIC04

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

Share It

Reviews (9)

Rate This Recipe
aereish
26

aereish

I make the full formal beef wellington every year with my mom for Christmas. This year its just me. This recpie was a great reference for making just enough for my husband and I. The red wine sauce is ideal for this dish.

greenighs
19

greenighs

Recipe text does not say when/where the onions are used, so I added them to the paté with the mushrooms. I also did a version using a country pork paté instead of foie gras and it was crazy good.

kbvoyer
6

kbvoyer

I only made the sauce for this but it was sooo good! I will make this again!

More Reviews

Similar Recipes

Blue Cheese Crusted Filet Mignon with Port Wine Sauce
(328)

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Beef Wellington
(198)

Beef Wellington

Individual Beef Wellingtons
(94)

Individual Beef Wellingtons

Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce
(36)

Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce

Beef Roast in Red Wine (Carni Arrosto al Vino Rosso)
(20)

Beef Roast in Red Wine (Carni Arrosto al Vino Rosso)

Beef Medallions with Caramelized Pan Sauce
(25)

Beef Medallions with Caramelized Pan Sauce

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 1027 cal
  • 51%
  • Fat
  • 65.2 g
  • 100%
  • Carbs
  • 42.1 g
  • 14%
  • Protein
  • 59.9 g
  • 120%
  • Cholesterol
  • 216 mg
  • 72%
  • Sodium
  • 758 mg
  • 30%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

>

next recipe:

Beef Wellingtons