Recipe Details
Ingredients
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2tablespoonsvegetable oil
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salt and pepper, to taste
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6(6 ounce)beef tenderloin filets
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1cupchopped fresh mushrooms
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¼cupred wine
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1cupbeef consommé
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1(3 ounce) jarfoie gras pâté
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1(17.25 ounce) packagefrozen puff pastry, thawed
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1egg, beaten
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3tablespoonsbutter
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3tablespoonsall-purpose flour
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2tablespoonschopped green onion
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1cupbeef consommé
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½cupred wine
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2tablespoonsbutter
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2tablespoonschopped fresh parsley
Cooking Directions
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Heat oil in a large skillet over medium-high heat. Season filets with salt and pepper, then fry on each side until browned to lock in juices. Remove from the skillet and set aside to cool slightly.
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Add mushrooms, wine, and beef consommé to the skillet; cook and stir over medium heat until mushrooms are tender. Use a slotted spoon to transfer mushrooms to a small bowl, reserving the consommé. Mix pâté with mushrooms, adding a little consommé if needed to achieve a spreadable texture. Divide mushrooms among filets and spread on the top. Refrigerate about 30 minutes.
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Preheat the oven to 400 degrees F (200 degrees C). Lay puff pastry out on a clean surface and cut out two 5-inch rounds for each steak. You can roll it out a little thinner if you need more area. Place a steak onto a round, and bring the edges up around the sides. Cover the top with a second piece of dough, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks. Place Wellingtons onto a baking sheet, and brush the tops with beaten egg.
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Bake for about 12 minutes, for rare, 16 minutes for medium, or 20 minutes for well done. For best results use a meat thermometer to determine the temperature of the steaks, with 140 degrees F (60 degrees C) being medium doneness. Remove from the oven and allow to rest for about 5 minutes.
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While steaks are cooking, make sauce. Melt butter in a saucepan over medium heat. Stir in flour and cook, stirring constantly, until browned. Stir in green onions, and cook until tender, about 1 minute. Gradually stir in reserved consommé and remaining 1 cup of consommé; continue to cook and stir until sauce thickens. Reduce heat to low and stir in wine. Continue to simmer until thickened, about 15 minutes. Remove from the heat and stir in butter and parsley. Season with salt and pepper to taste.
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To serve, cut each Wellington in half and spoon some sauce onto the plate.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories1027 | |
% Daily Value * | |
Total Fat 65g |
84% |
Saturated Fat 22g |
110% |
Cholesterol 212mg |
71% |
Sodium 693mg |
30% |
Total Carbohydrate 42g |
15% |
Dietary Fiber 2g |
6% |
Total Sugars 1g |
|
Protein 60g |
120% |
Vitamin C 3mg |
3% |
Calcium 66mg |
5% |
Iron 7mg |
37% |
Potassium 854mg |
18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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