Individual Beef Wellingtons
|Tenderloin steaks||30 Ounce (Six 4 To 5 Ounce Steaks)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Red wine||1 Cup (16 tbs)|
|Fines herbes||1⁄2 Teaspoon|
|Butter/Margarine||1 Tablespoon, melted|
|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)|
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.