You are here

Individual Beef Wellingtons

southern.chef's picture
Indvidual beef wellingtons makes lovely meat stuffed puff pastries. Prepared with tenderloin steaks and mushrooms, stuffed in the puff pastries and baked, the individual beef wellingtons are herbed and flavored with added wine.
Ingredients
  Tenderloin steaks 30 Ounce (Six 4 To 5 Ounce Steaks)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Red wine 1 Cup (16 tbs)
  Brandy 2 Tablespoon
  Fines herbes 1⁄2 Teaspoon
  Butter/Margarine 1 Tablespoon, melted
  Egg yolks 2
  Water 2 Teaspoon
  Mushroom juice 6 Tablespoon (Reserved)
  Canned beef broth 14 1⁄2 Ounce, undiluted (1 Can)
  Tomato paste 1 Tablespoon (Filling)
  Cornstarch 2 Tablespoon (Filling)
  Madeira wine/Other dry sweet wine 1⁄4 Cup (4 tbs) (Filling)
Directions

Sprinkle steaks with salt and pepper, and place in a shallow dish.
Saute onion in hot oil until tender.
Add wine, brandy, and herbs.
Pour mixture over steaks; cover and marinate in refrigerator 8 hours.
Drain steaks, reserving marinade.
Saute steaks in 1 tablespoon butter in a skillet just until lightly browned on both sides.
Place steaks in dish; cover and refrigerate 2 hours.
Prepare Mushroom Filling; chill at least 2 hours.
Prepare pastry; chill 2 hours.
Roll pastry into an 18 inch square on a lightly floured surface; cut into six 9 x 6 inch rectangles.
Spread center of each pastry rectangle with 1/3 cup Mushroom Filling; top with a steak.
Combine egg yolks and water; brush edges of pastry with egg mixture.
Fold pastry over, and pinch edges and ends together.
Trim excess pastry, reserving scraps.
Place Wellingtons, seam side down, on a lightly greased baking sheet.
Brush with egg mixture; repeat after 1 minute.
Roll pastry trimmings; cut into decorative shapes, and arrange on Wellingtons, if desired.
Brush with remaining egg mixture.
Bake at 400° for 25 minutes or until golden brown.
Combine reserved marinade, mushroom juice, beef broth, and tomato paste in a saucepan; cook over medium heat 25 minutes.
Combine cornstarch and Madeira; stir into broth mixture and cook, stirring constantly, until thickened.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef

Rate It

Your rating: None
4.34091
Average: 4.3 (11 votes)