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Beef Wellington with Red Wine Sauce
Beef Wellington is a show-stopping dish perfect for special occasions, featuring tender beef wrapped in flaky puff pastry. This version includes a flavorful mushroom mixture and a rich red wine sauce. While it might look complex, it’s surprisingly manageable and absolutely worth the effort! For the best results, serve the beef medium-rare.
Ingredients
For the Beef Wellington:
For the Red Wine Sauce:
Instructions
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Prepare the Beef:
- Preheat your oven to 425°F (220°C).
- Place the beef tenderloin in a baking dish and coat it with 2 tablespoons of softened butter.
- Roast the beef for 10-15 minutes, or until lightly browned. Remove it from the pan, reserving the drippings, and let it cool completely.
-
Sauté the Vegetables:
- Heat the remaining 2 tablespoons of butter in a skillet over medium heat.
- Add the onion and mushrooms, cooking for about 5 minutes until softened. Remove from heat and let cool.
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Assemble the Beef Wellington:
- In a small bowl, combine the pâté with 2 tablespoons of softened butter. Season with salt and pepper.
- Spread the pâté mixture over the cooled beef tenderloin. Top with the sautéed onion and mushroom mixture.
- Roll out the puff pastry on a floured surface to about 1/4-inch thickness. Place the beef in the center.
- Wrap the pastry around the beef, sealing the edges well. Trim any excess dough to avoid thick seams.
- Transfer the wrapped beef to a baking dish, seam-side down. Cut small slits in the top of the pastry to allow steam to escape. Brush the surface with the beaten egg yolk.
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Bake the Wellington:
- Increase the oven temperature to 450°F (230°C).
- Bake for 10 minutes, then reduce the heat to 425°F (220°C) and bake for another 10-15 minutes, or until the pastry is golden brown.
- Use an instant-read thermometer to check the internal temperature of the beef. It should read 122-130°F (50-54°C) for medium-rare. Let the Wellington rest for 10 minutes before slicing.
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Make the Red Wine Sauce:
- While the Wellington rests, pour the reserved pan drippings into a small saucepan.
- Add the beef broth and red wine, bringing the mixture to a boil.
- Simmer for about 5 minutes until slightly thickened. Strain the sauce for a smooth consistency.
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Serve and Enjoy:
- Slice the Beef Wellington into thick portions and serve with the red wine sauce drizzled over the top or on the side.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 744kcal
- % Daily Value *
- Total Fat 57g88%
- Saturated Fat 21g105%
- Cholesterol 131mg44%
- Sodium 434mg19%
- Potassium 385mg11%
- Total Carbohydrate 30g10%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 26g52%
- Vitamin C 1 mg
- Calcium 30 mg
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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