Beef Wellingtons
Source: Taste of Home
Elegant with little work.
Made for Valentines Day February 2019
Ingredients
- 6 beef tenderloins steaks (1-1/2 to 2 inches thick, 7-8 oz., no more)
- garlic salt and course black pepper, to taste
- 2 Tbls butter
- 3 sheets frozen puff pastry, thawed
- 1 egg, slightly beaten
Mushroom Wine Sauce
- 2 Tbls. butter
- ½ lb. sliced mushrooms
- ¼ c. chopped shallots
- 2 Tbls. unbleached all-purpose white flour
- 10-1/2 oz. can condensed beef consommé, undiluted
- 3 Tbls. port wine (red wine would work too)
- 2 t. fresh minced thyme
Instructions
Season steaks with a little garlic salt and course black pepper.
In a large skillet, brown steaks in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. Do not rinse out skillet.
On a lightly floured surface, roll each puff pastry into a 15 x 9-1/2 inch rectangle. Cut each into (2) 7-inch squares (discard scraps). Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Cut four small slits in top of pastry.
Place on a greased 15 x 10 x 1-inch baking pan. Brush with egg.
Bake at 400 degrees for 15 to 20 minutes or until golden brown and meat reaches desired doneness (med-rare should read 145 degrees, medium 160 degrees). Check after 15 minutes.
When steaks have been in the oven for about 10 minutes, in the same skillet, sauté mushrooms and shallots in 2 tablespoons butter for 3-5 minutes or until tender. Combine flour and consommé until smooth; stir into mushroom mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in port and thyme. Cook and stir 2 minutes longer. Serve over beef pastry.
NOTE: You can also substitute Venison chops for the tenderloin, if desired