Recipe: Recipe for Beef Wellington

These sound great! If you make them, save one for me!


Individual Beef Wellingtons

6 (5oz) fillets of beef
Vegetable oil
1 cup chopped fresh mushrooms
1 cup beef consomme'
1/4 cup red wine
1 (2 3/4 oz) tin pate de foie gras
2 (10oz) packages frozen puff patty shells, thawed
1 egg, well beaten
salt and pepper to taste

Salt and pepper fillets and brush both sides with a thin coating of vegetable
oil; sear in a medium hot skillet for a few minutes on each side. Remove
from skillet, cool and chill in refreigerator about 15 minutes. Meanwhile,
cook the mushrooms in consomme' and wine until tender. When done, mix drained
mushrooms in pate' and add enough of the consomme and wine to make of spreading
consistency. Spread mushroom/pate mixture over top of fillets and chill for
30 minutes. Preheat oven to 400F. Separate the patty shells so that there are
2 for each fillet. Press the pastry with fingers until flat. Place each fillet
on a round and bring up sides. Top with the matching pastry round, pinching the
dough until each fillet is completely covered with pastry. Bake fillets 12
minutes for rare, 16 minutes for medium, or 20 minutes for well done. After
baking them for 5 minutes, brush them with egg to make them shiny and pretty.
Serve hot with Marchand de Vin sauce (see below). Serves 6.

Marchand de Vin Sauce

3 tbsp. butter
2 tbsp. chopped green onion
3 tbsp. flour
1 cup beef consomme'
1 tsp. tomato paste
1/3 cup red wine
salt and pepper
2 tbsp. butter
2 tbsp. chopped parsley

Melt butter and add green onions. Cook until clear; then add flour. Cook
over medium heat, stirring constantly. When the roux is brown, add the
boiling consomme', stirring until the sauce thickens. Turn down heat to
simmer; add tomato paste and wine. Cook over low heat for 20 minutes or
until thick, stirring occaisionally. Season with salt and pepper to taste.
Take off heat and swirl in butter and parsley. Serve in sauceboat. Makes
1 1/2 cups sauce.

From Southern Sideboards.