About this recipe:This recipe was given to me by a dear friend. It's perfect for a special occasion, and is as good as you'll get from any restaurant. The fillets are topped with a mixture of liver pate and mushrooms and wrapped with puff pastry and served with a red wine sauce!
2 tablespoons vegetable oil
salt and pepper to taste
6 beef fillet steaks
100g chopped fresh mushrooms
4 tablespoons red wine
250ml beef consomme
75g foie gras pate
1 (500g) package puff pastry
1 egg, beaten
3 tablespoons butter
2 tablespoons chopped spring onion
3 tablespoons plain flour
250ml beef consomme
125ml red wine
2 tablespoons butter
2 tablespoons chopped fresh parsley
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Method Prep:30min › Cook:15min › Ready in:45min
Heat the oil in a large frying pan over medium-high heat. Season the fillet steaks with salt and pepper, then fry on each side until browned to lock in the juices. Remove from the pan and set aside to cool slightly.
Add the mushrooms, wine and beef consommé to the frying pan; cook and stir over medium heat until mushrooms are tender. Use a slotted spoon to transfer the mushrooms to a small bowl, reserving the consommé for later. Mix the pate with the mushrooms, adding a little consommé if needed to achieve a spreadable texture. Divide the mushrooms among the steaks and spread on the top. Refrigerate for about 30 minutes.
Preheat the oven to 200 C / Gas mark 6. Lay the puff pastry out on a clean surface and cut out two 13 to 15cm rounds for each steak. You can roll it out a little thinner if you need more area. Place a steak onto a round and bring the edges up around the sides. Cover the top with a second piece of pastry, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks.
Place the Wellingtons onto a baking tray and brush the tops with beaten egg.
Bake for about 12 minutes for rare, 16 minutes for medium or 20 minutes for well done. For best results use a meat thermometer to determine the temperature of the steaks, with 60 C being medium doneness. Remove from the oven and allow to rest for about 5 minutes.
While the steaks are cooking, make the sauce. Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, until browned. Gradually stir in some of the reserved consommé, and continue to cook and stir until the sauce thickens. Reduce heat to low and stir in the wine. Continue to simmer until thickened, about 15 minutes. Remove from the heat and stir in butter and parsley. Season with salt and pepper to taste.
To serve, cut each Wellington in half and spoon some sauce onto the plate.
Really enjoyed this recipe, I also used Brussels pate instead of foie gras. I added the spring onions at the beginning of the sauce, before the flour, not sure if this was right as I'm not a very good cook! That speaks volumes for this recipe as even I made it a success. Very happy dinner guests, so thank you for sharing, I will be using this recipe again - 01 Mar 2010
Nice recipe, but takes much longer than 30 minutes preparation. Didn't find anywhere in the instructions for where to use the spring onions, and used smooth Brussels pate instead of foie gras. Other than that, it was very well received. - 23 Feb 2010