Underwood Individual Beef Wellingtons With Red Wine Sauce Recipe

Name: Underwood Individual Beef Wellingtons With Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons softened butter or 5 tablespoons margarine, divided; 1 (8 ounce) package sliced mushrooms; 1 small onion, chopped (about 1/2 cup); 4 beef tenderloin steaks, seasoned with salt and pepper (about 6 oz. each); 1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets); 1 (4 1/4 ounce) can liverwurst spread; 1 egg; 1 tablespoon water; 1 (14 1/2 ounce) can beef broth; 1/2 cup red wine; 1 small shallot, finely chopped (about 2 tablespoons); 1/4 teaspoon dried thyme leaves; 2 tablespoons all-purpose flour; 1 tablespoon finely chopped Italian parsley

Servings: persons

5 tablespoons softened butter or 5 tablespoons margarine, divided
1 (8 ounce) package sliced mushrooms
1 small onion, chopped (about 1/2 cup)
4 beef tenderloin steaks, seasoned with salt and pepper (about 6 oz. each)
1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets)
1 (4 1/4 ounce) can liverwurst spread
1 egg
1 tablespoon water
1 (14 1/2 ounce) can beef broth
1/2 cup red wine
1 small shallot, finely chopped (about 2 tablespoons)
1/4 teaspoon dried thyme leaves
2 tablespoons all-purpose flour
1 tablespoon finely chopped Italian parsley

1
Heat 1 tbsp of butter in 10-inch skillet over medium-high heat; cook mushrooms and onion until tender and liquid is evaporated; season with salt and pepper and cool slightly.
2
Cut thawed pastry into four portions. Place one-fourth of mushroom mixture in center of each portion of pastry. Spread one-fourth of Liverwurst Spread over one side of each steak. Place steaks, liverwurst side down, over mushrooms; wrap pastry around meat. Trim excess pastry and seal ends. Place pastry-wrapped meat, seam sides down, in greased, shallow baking pan.
3
Beat egg and water and brush pastry. (You can reroll trimmings to make cutouts. Place cutouts on pastry-wrapped meat. Brush again with egg.) Bake, uncovered in 400 F oven for 15 minutes, until pastry is golden and meat is medium-rare. (To test doneness of meat insert thermometer into pastry; it should register 145u00b0F for medium-rare.)
4
SAUCE: In medium saucepan, combine broth, wine, shallot and thyme; heat to boiling. Reduce heat; simmer, uncovered, 5-7 minutes (until reduced to 1 1/2 cups). In small bowl, mix 4 tbsp butter and flour until smooth. Add to wine mixture; cook until thickened and bubbly. Simmer 1 minute, stirring constantly. Add parsley. Serve with beef.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 tablespoons softened butter or 5 tablespoons margarine, divided, 1 (8 ounce) package sliced mushrooms, 1 small onion, chopped (about 1/2 cup), 4 beef tenderloin steaks, seasoned with salt and pepper (about 6 oz. each), and more.

Yes, Underwood Individual Beef Wellingtons With Red Wine Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Underwood Individual Beef Wellingtons With Red Wine Sauce

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