Individual Beef Wellington with Bordelaise Wine Sauce
Beef,  Main Course

Beef Wellington with Bordelaise Wine Sauce

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You’ll find this dish on the menu of only the finest restaurants. Dazzle your guests at your next extra special dinner party, when you serve this masterpiece from your very own kitchen…

8 beef tenderloin steaks (5 oz.)

1 tbsp. cooking oil

1 pkg. (17 ¼ oz.) frozen puff pastry sheets

1 egg

1 tbsp. water

8 slices liver paté, ¼” thickness

Lightly brown steaks in hot oil over medium high heat. Blot oil off steaks with paper towel. Allow to cool. Thaw pastry for 20 minutes. Preheat oven to 400º F. Place one slice of paté, cut to fit steak, on top of each steak. On a lightly floured surface, roll each pastry sheet into a 14″ square, then cut into 7″ squares. You will need 8 squares. Place one steak on each pastry square. Beat egg together with water. Brush pastry edges with egg mixture and wrap around steak. Pinch edges to seal. Place on ungreased baking sheet, seam side down. Bake for 25 minutes or until pastry is golden. If required, cover loosely with foil during last 5 minutes to prevent over-browning. Do not overcook. Serve with Bordelaise wine sauce (see below).

Serves 8.

Bordelaise Wine Sauce for Beef Wellington

(May 2009) This Bordelaise-style sauce is made with red wine and beef broth, along with mushrooms and seasonings. Similar to the one Kennedy’s (a local high-end restaurant overlooking the city with killer city-light views at night – sadly the restaurant is no more, but the memories live on of my not-yet husband wining and dining me there… ahhhh, those were the days!) used to serve with Beef Wellington.

• 2 tablespoons olive oil

• 4 to 6 ounces mushrooms, thinly sliced

• 1 shallot, chopped, or 2 green onions

• 1 clove garlic, finely minced

• 3 tablespoons flour (I may have used just 1.5 – don’t recall)

• 1 1/2 cups dry red wine, such as Pinot Noir or Cabernet Sauvignon (I used ½ c)

• 1 can (about 10 1/2 ounces) condensed beef broth

• 2 pinches of dried thyme

• salt and pepper, to taste

In a small saucepan, saute mushrooms, chopped shallot or green onion, and minced garlic in olive oil over medium heat until tender. In a small container, gradually mix flour with a small amount of the beef broth and blend well until flour is dissolved and a smooth liquid-paste is formed. Add the remaining broth to the pan, then the red wine, and then the broth and flour mixture. Simmer until reduced by about 1/4 to 1/3. Add thyme and salt and pepper to taste. Pour around Beef Wellington. Serves 4

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