Mini Beef Wellingtons with Red Wine Sauce

Jun 05, 2023June 5, 20230 1
Delightful Mini Beef Wellingtons with Red Wine Sauce
in Main

Prep

30 min

Cook

30 min

Ready In

60 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons vegetable oil
salt and pepper to taste
6 beef tenderloin filets
1 cup chopped fresh mushrooms
1/4 cup red wine
1 cup beef consomme
1 jar foie gras pate
1 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
1/2 cup red wine
2 tablespoons butter
2 tablespoons chopped fresh parsley

Nutrision Information

Servings Per Recipe
6
Calories
831
Sugar
3g
Fat
56g
Mini Beef Wellingtons are a twist on the classic Beef Wellington, a dish that originated in England in the 19th century and typically consists of beef tenderloin coated in pate and wrapped in puff pastry. The mini version of this dish is perfect for elegant dinner parties or special occasions, as they are both visually stunning and delectable. The red wine sauce adds a sophisticated touch to the dish and complements the tender beef and crispy pastry perfectly.

Instructions

1.Heat the oven to 425 degrees F (220 degrees C).
2.Preheat a skillet over medium-high heat. Add 2 tablespoons of vegetable oil to the skillet and heat until it shimmers.
3.Season both sides of the beef filets with salt and pepper.
4.Sear the beef filets on both sides until browned (about 2 minutes per side). Set aside.
5.Add the chopped mushrooms to the skillet and sprinkle with salt and pepper. Cook for 5 minutes, until browned and releasing liquid.
6.Add 1/4 cup red wine to the skillet and stir into the mushrooms.
7.Simmer for about 2 minutes to allow the liquid to reduce.
8.Remove from heat and set aside.
9.Take one sheet of the thawed puff pastry and roll it out on a floured surface.
10.Cut the sheet into 6 equal squares.
11.Spoon 1 tablespoon of foie gras pate onto each square.
12.Add a tablespoon of the mushroom mixture on top of the pate.
13.Place the seared beef filet onto the mushroom mixture.
14.Fold the pastry up and around the beef, making sure to pinch the seams together.
15.Place the wellingtons seam-side down onto a baking sheet.
16.Brush the beaten egg onto the tops of the wellingtons.
17.Bake in the preheated oven for 12-15 minutes, until the pastry is golden brown and crispy.
18.While the wellingtons are baking, prepare the red wine sauce. Melt the butter in a saucepan over medium heat.
19.Add the chopped green onion and cook for 1-2 minutes, until softened.
20.Whisk in the flour until a paste forms.
21.Slowly add 1 cup of beef consomme and 1/2 cup red wine, whisking constantly.
22.Cook for 5-7 minutes, until the sauce has thickened.
23.Stir in the chopped fresh parsley and remove from heat.
24.Serve the wellingtons warm, with the red wine sauce on the side.

PROS

These mini beef wellingtons are a sophisticated and impressive dish that is perfect for special occasions.

They are relatively easy to make and can be prepared ahead of time.

The red wine sauce complements the beef perfectly and adds an elegant finishing touch to the dish.

CONS

Beef tenderloin can be expensive and may not be accessible to everyone.

The foie gras pate is also a luxury ingredient that may not be available at all grocery stores.

This recipe requires some time and effort to prepare, so it may not be ideal for busy weeknights.

HEALTH & BENEFITS

Beef is a good source of protein, iron, and other essential nutrients.
Mushrooms are low in calories and high in antioxidants, fiber, and other beneficial compounds.
The red wine sauce contains resveratrol, a powerful antioxidant that has been linked to various health benefits, such as reducing inflammation and improving heart health.

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