Image of Individual Beef Wellingtons With Red Wine Sauce Recipe

Individual Beef Wellingtons With Red Wine Sauce Recipe

Image of Individual Beef Wellingtons With Red Wine Sauce Recipe


  • 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


  1. 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.
  2. 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.
  3. Place steaks, liverwurst side down, over mushrooms; wrap pastry around meat. If necessary, trim excess pastry from ends; seal ends.
  4. 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.
  5. 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.
  6. 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.
  7. 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.