Mini Beef Wellingtons with Red Wine Sauce

Ingredients

  • 2 tablespoons vegetable oil
  • salt and pepper to taste
  • 6 (6 ounce) beef tenderloin filets
  • 1 cup chopped fresh mushrooms
  • ¼ cup red wine
  • 1 cup beef consomme
  • 1 (17.25 ounce) package frozen puff pastry, thawed
  • + 9 more ingredients
    • 1 egg, beaten
    • 3 tablespoons butter
    • 3 tablespoons all-purpose flour
    • 2 tablespoons chopped green onion
    • 1 cup beef consomme
    • ½ cup red wine
    • 2 tablespoons butter
    • 2 tablespoons chopped fresh parsley
    • 1 (3 ounce) jar foie gras pate

1. Heat the oil in a large skillet over medium-high heat. Season the filets with salt and pepper, then fry on each side until browned to lock in the juices. Remove from the skillet and set aside to cool slightly. 2. Add the mushrooms, wine and beef consomme to the skillet; cook and stir over med...

View full recipe at SpringPad

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