Perfectly portioned Beef Wellingtons with the same rich flavour of the classic.
6 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)
4 tablespoons butter, divided
3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
1/2 pound fresh mushrooms
1/4 cup chopped shallots
2 tablespoons all-purpose flour
1 can (10-1/2 ounces) condensed beef consomme, undiluted
3 tablespoons port wine
2 teaspoons minced fresh thymeDirections
- In a large skillet, brown steaks in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm.
- On a lightly floured surface, roll each puff pastry sheet into a 14-inch x 9-1/2-inch rectangle. Cut into two 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 together to seal tightly. Cut four small slits in top of pastry for venting.
- Place in a greased 15-inch x 10-inch x 1-inch baking pan. Brush with egg. Bake at 400°F for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done 170°F).
- Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef.
Makes 6 servings.
Also try our classic Filet of Beef Wellington