Beef Wellingtons with Red Wine Sauce
Beef Wellingtons served with Salsa di Parmigiano Topped Duchess Potatoes and Steamed Vegetables
Ingredients
2 cups
hot water
1 ½ oz. pkg.
More Than Gourmet Classic French Demi-Glace
6 tbsp.
Kowalski's Unsalted Butter, divided
½ cup
minced shallots
8 oz.
baby bella sliced mushrooms, chopped
⅓ cup
chopped Italian parsley
1 tbsp.
Dijon mustard
1 ½ tsp.
snipped fresh thyme
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 lb.
beef tenderloin, cut into 4 pieces
- Kowalski's Signature Northwoods Grill Seasoning (from the Meat Department)
3 tbsp.
flour
2 tbsp.
double-concentrated tomato paste
1 ½ cups
red wine
17 ¼ oz. pkg. (2 sheets)
frozen puff pastry, thawed
1
egg, beaten with 1 tsp. water
Directions
- In a small saucepan, simmer water and demi-glace until dissolved; set aside.
- In a large skillet, melt 2 tbsp. butter. Add shallots; sauté until tender (about 5 min.).
- Stir in mushrooms and parsley; sauté until mushrooms are tender (8-10 min.).
- Stir in mustard, thyme, salt and pepper; set mushroom mixture aside.
- In a second large skillet, melt remaining butter over medium heat. Add steaks; sauté until browned (3-4 min. per side).
- Season with grill seasoning; remove pork from pan and set aside.
- Stir flour and tomato paste into pan drippings; cook for 3 min., stirring constantly.
- Slowly stir demi-glace and wine into pan drippings; bring to a boil. Boil and stir until thickened (about 1 min.).
- Stir 1 tbsp. sauce into mushroom mixture; cover and refrigerate remaining wine sauce.
- On a lightly floured work surface, cut each pastry sheet in half. Scoop ¼ of the mushroom mixture into the center of each pastry piece; top each with a beef medallion.
- Wrap pastry around steak, wetting edges with water and pinching to seal; place seam-side down on a parchment-lined baking sheet. Refrigerate, covered, for several hours.
- Preheat oven to 400°.
- Brush egg wash over Wellingtons; pierce the top of each pastry several times with a fork to vent.
- Bake in preheated oven, uncovered, until golden-brown (about 25 min.). While Wellingtons cook, reheat wine sauce.
- Spoon warmed wine sauce over Wellingtons; serve immediately with Salsa di Parmigiano Topped Duchess Potatoes and steamed vegetables on the side, if desired.
