Yields: 4 Servings

Individual Beef Wellingtons with Red Wine Sauce


  • 5 tbls. divided usage butter or margarine
  • 8 ozs. mushrooms, sliced
  • 1 whole small onion, chopped
  • 1/2 teaspoon ACCENT Flavor Enhancer
  • 4 whole 6 oz. each beef tenderloin steaks (filet mignon)
  • 1 package 17.3 ounces puff pastry shells, thawed
  • 1 can 4.25 oz. UNDERWOOD Liverwurst Spread
  • 1 whole egg
  • 1 tablespoon water
  • 14 1/2 ozs. beef broth
  • 1/2 cup REGINA Red Cooking Wine
  • 1 whole small shallots, finely chopped
  • 1/4 teaspoon crushed dried thyme
  • 2 tbls. all purpose flour
  • 1 tablespoon Italian Parsley, finely chopped


In 10-inch skillet over medium-high heat, in 1 tablespoon hot butter or margarine, cook mushrooms and onion until tender and liquid is evaporated; cool slightly. Preheat oven to 425°F. Sprinkle flavor enhancer over both sides of steaks. 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. If necessary, trim excess pastry from ends; seal ends. Place pastry-wrapped meat, seam sides down, in greased, shallow baking pan. In cup, beat egg and water; brush pastry with beaten egg. If desired, reroll any trimmings to make cutouts. Place cutouts on pastry-wrapped meat. Brush again with egg. Bake, uncovered, 15 minutes or until pastry is golden and meat is medium-rare. If desired, test doneness of meat by inserting an instant-read thermometer into pastry-wrapped meat. Thermometer will register 145 degrees F. for medium-rare. Meanwhile, prepare sauce: In medium saucepan, combine broth, wine, shallot and thyme; heat to boiling. Reduce heat; simmer, uncovered, 5 to 7 minutes until mixture is reduced to about 1 1/2 cups. In small bowl, mix remaining 4 tablespoons butter, softened, and flour until mixture is smooth. Add to wine mixture; cook until thickened and bubbly. Simmer 1 minute, stirring constantly. Stir in parsley. Serve with beef.
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