Beef Wellington With Red Wine Gravy Recipes

MINI BEEF WELLINGTONS WITH RED WINE SAUCE

Steps:

• Heat the oil in a large skillet over medium-high heat. Season the filets with salt and pepper, then fry on each side until browned to lock in the juices. Remove from the skillet and set aside to cool slightly.
• Add the mushrooms, wine and beef consomme to the skillet; cook and stir over medium heat until mushrooms are tender. Use a slotted spoon to transfer the mushrooms to a small bowl, reserving the consomme. Mix the pate with the mushrooms, adding a little consomme if needed to achieve a spreadable texture. Divide the mushrooms among the filets and spread on the top. Refrigerate about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Lay the puff pastry out on a clean surface and cut out two 5 to 6 inch 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 dough, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks. Place the Wellingtons onto a baking sheet, 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 140 degrees F (60 degrees 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. Stir in the green onions, and cook until tender, about 1 minute. Gradually stir in the reserved consomme and the remaining 1 cup of consomme; 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.

BEEF WELLINGTON WITH RED WINE SAUCE

Steps:

• Heat the butter and oil together in a large skillet over med/high heat until hot but not smoking.
• Season the beef tenderloin with kosher salt and pepper. Add the tenderloin to the pan and brown on all sides, about 4-6 mins total. Remove to a plate to cool. Cut the ties and remove them.
• If there are blackened bits in your pan, use a paper towel to remove them and add a little more butter/oil. Otherwise add the shallots, garlic, and mushrooms directly to the pan and season with salt and pepper. (I use my food processor to mince the shallot, garlic, and mushrooms.)
• Add the parsley and thyme and cook over medium heat until the mushroom mixture begins to brown and all moisture has evaporated, about 8-10 mins.
• Lay out a long piece of plastic wrap and lay half of the prosciutto slices in a long layer (a little longer than the length of the tenderloin). Smear half of the mushroom mixture over the prosciutto and lay the tenderloin on top.
• Cover the top of the tenderloin with the remaining mushroom mixture and lay the remaining prosciutto over the top. The prosciutto should hang over the sides to cover.
• Use the plastic wrap to help you encase the tenderloin fully with the mushrooms and the prosciutto as the final layer.
• Wrap the tenderloin up tightly and chill in the refrigerator for about an hour.
• Preheat the oven to 450 degrees.
• Thaw the sheet of puff pastry until pliable and then roll it out on a lightly floured surface. Roll the puff pastry out using the tenderloin as your guide for size. The pastry should be large enough to wrap fully around the tenderloin and seal.
• Once the pastry is rolled (use two puff pastry sheets if you have a bigger tenderloin), remove the tenderloin from the plastic wrap and lay in the center of the puff pastry.
• Beat the egg with a little water and moisten the edges of the pastry. Fold the pastry tightly around the tenderloin and seal. Brush the seamed side with the egg wash and place on a parchment lined sheet tray, seam side down.
• Brush the rest of the pastry with the egg wash and cut a few slits on the top to vent.
• Roast the beef wellington for 15 mins, then reduce the heat to 400 degrees and roast for 25 - 30 mins more for medium rare. The beef should have an internal temp of 125 - 130 degrees when a thermometer is inserted into the center.
• Cover and allow the beef to rest at least 15 mins before slicing and serving.

BEEF WITH RED WINE GRAVY

Steps:

• Place the beef, mushrooms and onion in a 5-qt. slow cooker. In a small bowl, combine the broth, wine, gravy mix, tomato paste, salt and bay leaf. Pour over top., Cover and cook on low for 6-7 hours or until beef is tender. Discard bay leaf. , Combine cornstarch and water until smooth; stir into meat mixture. Cover and cook on high for 15 minutes or until thickened. Serve with noodles.

PORTOBELLO WELLINGTON WITH RED WINE GRAVY

Steps:

• Make the Wellington: Preheat the oven to 350˚ F. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the onion to coat. Spread evenly in the pan, reduce the heat to low and cook, stirring occasionally, until caramelized, 12 to 20 minutes. Set aside.
• Spread the butternut squash on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and gently toss to coat. Sprinkle with salt and lay 5 thyme sprigs on top. Bake until the squash is tender and starting to caramelize, about 15 minutes.
• Gently pull apart the maitake mushrooms into small pieces and place in a medium bowl. Add 2 tablespoons olive oil, season with salt and gently toss to coat. Spread in an even layer on a separate parchment-lined baking sheet. Top with 5 thyme sprigs and 5 rosemary sprigs and bake 15 minutes. When the vegetables are cool to the touch, gently remove the herb sprigs and discard.
• Toast the hazelnuts on a separate baking sheet until fragrant, 5 to 8 minutes. (Be careful not to burn the nuts.)
• Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until softened. Add the spinach, season with salt and cook, stirring frequently, until wilted, 3 to 4 minutes. Let cool slightly, then gently squeeze out any liquid over the sink.
• In the same skillet, heat the remaining 1 teaspoon olive oil over medium heat. Add the portobello mushroom caps and sauté until they soften and release their liquid, 7 to 8 minutes. Transfer to paper towels to drain. Gently press to remove any excess liquid.
• Chop the leaves from the remaining 2 thyme sprigs and 2 rosemary sprigs. In a medium bowl, mix the caramelized onions, butternut squash, spinach, hazelnuts, maitakes, chopped herbs and 1 teaspoon each salt and pepper. Mix well with a spoon or your hands.
• Preheat the oven to 400˚ F. Unfold the puff pastry on the counter. Spread the vegetable mixture on the pastry in an even layer, leaving a 2-inch border on one short side. (You will have some of the vegetable mixture left over.) On the short side opposite the clean border, arrange the portobello caps dome-side up in a line, about 2 inches in from the edge, overlapping if necessary. Top the mushrooms with the rest of the vegetable mixture.
• Gently roll up the puff pastry tightly, starting at the side with the portobellos and pushing in any filling that falls out. Place seam-side down on a parchment-lined baking sheet. Gently score a crosshatch pattern into the top of the pastry with a sharp knife; brush with the vegan egg wash. Bake until golden brown, 15 to 20 minutes.
• Meanwhile, make the gravy: Heat the olive oil in a medium saucepan over medium heat. Add the shallots, reduce the heat to medium low and cook, stirring, until they start to caramelize, 8 to 10 minutes. Stir in the flour and cook, stirring, until light golden brown, about 4 minutes. Slowly add the vegetable stock and red wine, whisking constantly so that no lumps remain. Increase the heat to medium high and cook, stirring, until the gravy thickens, 2 to 3 minutes. Add the tamari and sugar and season with salt and pepper. Slice the Wellington and serve with the gravy.

RED WINE GRAVY

Steps:

• In a medium or large saucepan, add the oil and sauté the onion over medium heat for about 5 minutes until softened. Stir in the red wine, Worcestershire sauce and dried thyme. Simmer for another couple of minutes.
• Now stir in the vegetable stock and the cornstarch mixture.
• Bring to a gentle simmer, stirring for 10 to 12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.

BEEF IN RED WINE GRAVY

Steps:

• Add beef and onion to a 4-quart slow cooker.
• Add bouillon cubes.
• Sprinkle cornstarch, salt, and pepper over beef and onions.
• Pour red wine over beef mixture.
• Cover and cook on LOW for 6-8 hours.
• Serve over hot cooked noodles.

BEEF WELLINGTON PARCELS WITH RED WINE JUS

Steps:

• Preheat the oven to 425°F
• To make the filling, melt half the butter with half the oil in a frying-pan.
• Add the onion, garlic, and all the mushrooms and sauté for 10 minutes until tender and all the liquid has evaporated. Stir in the parsley, tip into a bowl, season and cool.
• Season the steaks. Wipe out the same frying-pan and heat until hot. Add the remaining oil and sear the seasoned steaks for 20-30 seconds on all sides.
• Cool, then spread over the pate. Cut the pastry into 4 pieces, roll out on a lightly floured surface to 8-10in squares and brush with beaten egg. Divide the mushroom mixture between the squares and place a steak on top, pate-side down. Bring up two opposite corners of the pastry square to overlap the steak in the centre, seal and gently tuck in the sides, brush with a little beaten egg, and bring the remaining two corners up and seal.
• Place the parcels on a heated non-stick baking sheet, brush with beaten egg and bake in the oven for 25 minutes for medium-rare, or 5 minutes more for well done.
• Place the frying-pan that you used to cook the steaks back on the heat. Pour in the wine and allow to bubble down, then simmer until reduced by two-thirds.
• Just before serving, whisk in the remaining butter and season. Serve the beef wellingtons on warmed plates with the broccoli, and a little of the red-wine jus spooned over.