Mini Beef Wellingtons with Red Wine Sauce Tasty Recipes

A delicious Recipes is actually desired by everyone, just because a delicious Recipes may be the beginning of an happy family. Hence for you personally housewives, create tasty, delicious and balanced dishes. Recipes or menu for Mini Beef Wellingtons with Red Wine Sauce, you've determined it, listed below are available thousands of delicious menus meals, the Mini Beef Wellingtons with Red Wine Sauce recipes is among the favorite menus with this blog.

Mini Beef Wellingtons with Red Wine Sauce

"This recipe changed into given to me through a pricey friend. It's perfect for a unique occasion, and is as accurate as you will get from any restaurant. The filets are crowned with a mixture of liver pate (pate de foie gras) and mushrooms and wrapped with puff pastry and served with a purple wine sauce!"

Ingredients :

2 tablespoons vegetable oil
salt and pepper to flavor
6 (6 ounce) beef tenderloin filets
1 cup chopped sparkling mushrooms
1/four cup purple wine
1 cup beef consomme
1 (3 ounce) jar foie gras pate
1 (17.25 ounce) package deal frozen puff pastry, thawed
1 egg, crushed
three tablespoons butter
3 tablespoons all-motive flour
2 tablespoons chopped green onion
1 cup beef consomme
half cup pink wine
2 tablespoons butter
2 tablespoons chopped clean parsley

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H15M

Heat the oil in a massive skillet over medium-excessive heat. Season the filets with salt and pepper, then fry on every facet till browned to lock within the juices. Remove from the skillet and set aside to chill barely.
Add the mushrooms, wine and red meat consomme to the skillet; prepare dinner and stir over medium warmth till mushrooms are smooth. Use a slotted spoon to transfer the mushrooms to a small bowl, booking the consomme. Mix the pate with the mushrooms, including a little consomme if needed to acquire a spreadable texture. Divide the mushrooms the various filets and unfold on the top. Refrigerate about 30 minutes.
Preheat the oven to four hundred levels F (two hundred tiers C). Lay the puff pastry out on a easy floor and cut out two 5 to 6 inch rounds for each steak. You can roll it out a touch thinner in case you want extra area. Place a steak onto a round, and produce the edges up across the sides. Cover the pinnacle with a 2nd piece of dough, overlapping the rims and urgent to seal into a bundle. Repeat with final steaks. Place the Wellingtons onto a baking sheet, and brush the tops with crushed egg.
Bake for about 12 mins, for uncommon, 16 minutes for medium, or 20 mins for properly finished. For quality effects use a meat thermometer to decide the temperature of the steaks, with one hundred forty tiers F (60 levels C) being medium doneness. Remove from the oven and allow to relaxation for about 5 minutes.
While the steaks are cooking, make the sauce. Melt the butter in a saucepan over medium warmth. Stir inside the flour and cook, stirring constantly, until browned. Stir in the green onions, and prepare dinner until soft, approximately 1 minute. Gradually stir within the reserved consomme and the last 1 cup of consomme; keep to cook and stir until the sauce thickens. Reduce warmth to low and stir in the wine. Continue to simmer until thickened, approximately 15 minutes. Remove from the warmth and stir in butter and parsley. Season with salt and pepper to taste.
To serve, reduce every Wellington in half and spoon a few sauce onto the plate.

Notes :

If this Mini Beef Wellingtons with Red Wine Sauce recipe fits your family's style, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the go to here!