Underwood Individual Beef Wellingtons With Red Wine Sauce

Name: Underwood Individual Beef Wellingtons With Red Wine Sauce
Cook time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 5 tablespoons softened butter or 5 tablespoons margarine, divided; 1 (8 ounce) package sliced mushrooms; 1 small onion, chopped (about 1/2 cup); 4 beef tenderloin steaks, seasoned with salt and pepper (about 6 oz. each); 1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets); 1 (4 1/4 ounce) can liverwurst spread; 1 egg; 1 tablespoon water; 1 (14 1/2 ounce) can beef broth; 1/2 cup red wine; 1 small shallot, finely chopped (about 2 tablespoons); 1/4 teaspoon dried thyme leaves; 2 tablespoons all-purpose flour; 1 tablespoon finely chopped Italian parsley

Submitted by EURrosa1

"I love liver pate. Here is a recipe using it from the Underwood web site. I used cubbed steaks though, because it was what I had, and it turned out delicious."

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Ready In:: 15mins
Ingredients:: 14
Serves:: 4

ingredients

5 tablespoons softened butter or 5 tablespoons margarine, divided
1 (8 ounce) package sliced mushrooms
1 small onion, chopped (about 1/2 cup)
4 beef tenderloin steaks, seasoned with salt and pepper (about 6 oz. each)
1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets)
1 (4 1/4 ounce) can liverwurst spread
1 egg
1 tablespoon water
1 (14 1/2 ounce) can beef broth
¹⁄₂ cup red wine
1 small shallot, finely chopped (about 2 tablespoons)
¹⁄₄ teaspoon dried thyme leaves
2 tablespoons all-purpose flour
1 tablespoon finely chopped Italian parsley

directions

Heat 1 tbsp of butter in 10-inch skillet over medium-high heat; cook mushrooms and onion until tender and liquid is evaporated; season with salt and pepper and cool slightly.
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. Trim excess pastry and seal ends. Place pastry-wrapped meat, seam sides down, in greased, shallow baking pan.
Beat egg and water and brush pastry. (You can reroll trimmings to make cutouts. Place cutouts on pastry-wrapped meat. Brush again with egg.) Bake, uncovered in 400 F oven for 15 minutes, until pastry is golden and meat is medium-rare. (To test doneness of meat insert thermometer into pastry; it should register 145°F for medium-rare.)
SAUCE: In medium saucepan, combine broth, wine, shallot and thyme; heat to boiling. Reduce heat; simmer, uncovered, 5-7 minutes (until reduced to 1 1/2 cups). In small bowl, mix 4 tbsp butter and flour until smooth. Add to wine mixture; cook until thickened and bubbly. Simmer 1 minute, stirring constantly. Add parsley. Serve with beef.

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Reviews

Years ago I bought a very old church cookbook at a thrift shop with a recipe for Meatloaf Wellington with Red Wine Sauce. This is the same recipe except for the type of meat. It's wonderful! I make the meatloaf version every couple of months, and the flavor is great. Thanks for posting!

Pinay0618