Individual Beef Wellingtons
- 1/2 cup minced shallots
- 2 tablespoons margarine or butter
- 1 (8oz) package mushrooms, minced
- 1/2 cup chopped parsley
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme, crumbled
- 1/4 teaspoon Salt
- 1/4 teaspoon pepper
- 1 (45oz) can liver pate, (optional)
- 4 beef tenderloin fillets
- 1/4 cup margarine or butter
- dash salt
- dash pepper
- 3 tablespoons Flour
- 1 (105oz) can beef consomme
- 1/3 cup Madeira wine
- 1 (1725oz) package frozen puff pastry sheets, thawed
- 1 egg, beaten
- 1 teaspoon Water
An easy way to serve an elegant entree.
- Saute shallots in margarine over medium heat unti tender (4-5 minutes). Stir in mushrooms and parsley; saute until all liquid is absorbed (8-10 minutes). Stir in mustard, thyme, 1/4 teaspoon each salt and pepper; cool. Stir in liver pate; set aside. Saute fillets in margarine over medium heat until internal temperature registers 130 F-135 F (3-4 minutes per side). Remove fillets and sprinkle each with dash of salt and pepper; set aside. Blend flour into pan drippings; cook 3 minutes stirring constantly. Stir in consomme and Madeira. Bring to boiling, stirring constantly; boil 1 minute. Stir 1 tablespoon sauce into mushroom mixture. Cover remaining sauce; refrigerate. On lightly flour surface, roll each sheet of puff pastry to 1/8" thickness. Cut each sheet in half. Spoon 1/4 of mushroom mixture onto center of each piece of pastry; top with steak. Fold pastry overlapping only enough to seal; trim if necessary. Pinch edges to seal, moistening lightly with water. Place seam side down on well-greased baking sheet. Refrigerate, covered, several hours.
- To Bake: Combine egg and water; brush over pastry. Pierce top of pastry several times with wooden pick to allow steam to escape. Bake, uncovered, in a preheated 400 F oven until golden (about 25 minutes). Heat remaining Madeira sauce; spoon over fillets, if desired.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.