Individual Beef Wellingtons With Red Wine Sauce
- Cook Time: 60 Minutes
- The best beef Wellingtons!
- 16 oz whole beef tenderloin steak (or 4 4-oz. filet mignon)
- 1/2 cup Regina® Red Cooking Wine
- 1 small shallot
- 1/4 tsp dried thyme
- 5 tbsp butter or margarine
- 8 oz mushrooms
- 1 small onion
- 1/2 tsp Accent® Flavor Enhancer
- 1 package puff pastry shells
- 1 can Liverwurst Spread
- 1 whole egg
- 1 tbsp water
- 14.5 oz beef broth
- 2 tbsp all-purpose flour
- 1 tbsp Italian parsley
- In 10-inch skillet over medium heat, in 1 tablespoon hot butter or margarine, cook mushrooms and onion until tender and liquid is evaporated; cool slightly. Preheat oven to 425 degrees.
- Sprinkle flavor enhancer over both sides of steaks. Cut thawed pastry into four portions. Place 1/4 of mushroom mixture in center of each portion of pastry. Spread 1/4 of liverwurst spread over one side of each steak.
- Place steaks, liverwurst side down, over mushrooms; wrap pastry around meat. If necessary, trim excess pastry from ends; seal ends.
- Place pastry-wrapped meat, seam sides down, in greased shallow baking pan. In cup, beat egg and water; brush pastry with beaten egg. If desired, re-roll any trimmings to make cutouts. Place cutouts on pastry-wrapped meat.
- Brush again with egg. Bake uncovered for 15 minutes or until pastry is golden and meat is medium-rare. If desired, test doneness of meat by inserting an instant-read thermometer into pastry-wrapped meat. Thermometer will read 145 degrees for medium-rare.
- Meanwhile, prepare sauce: In medium saucepan, combine broth, wine, chopped shallot and thyme; heat to boiling. Reduce heat; simmer uncovered 5 to 7 minutes until mixture is reduced to about 1 1/2 cups.
- In small bowl, mix remaining 4 tablespoons butter, softened, and flour until mixture is smooth. Add to wine mixture; cook until thickened and bubbly. Simmer 1 minute, stirring constantly. Stir in parsley. Serve with beef.