BEEF WELLINGTONS WITH RED WINE SAUCE

By akselden

Ingredients

• 2 C. hot water
• 2 1/2 T. Veal Demi Glace
• 2 T. unsalted butter
• 1/2 C. minced shallots
• 8 oz. baby bella sliced mushrooms, coarsely chopped
• 1/3 C. chopped Italian flat leaf parsley
• 1 T. Dijon mustard
• 1 1/2 tsp. snipped fresh thyme
• 1/4 tsp. kosher salt
• 1/4 tsp. cracked black pepper
• 1/4 C. unsalted butter
• 1 lb. beef tenderloin, cut into 4 piece
• -Kowalski's North, Wood's Grill
• Seasoning
• 3 T. Wondra Flour
• 2 T. Italian double concentrated
• tomato paste
• 1 1/2 C. red wine
• 1 (17 oz.) pkg. puff pastry, thawed
• 1 egg, beaten
• 1 tsp. water

Details

Servings 4

Preparation

Step 1

In small saucepan, simmer water and veal demiglace until dissolved; set aside. In large skillet, melt 2 T. butter; saute shallots until tender (about 5 min.). Stir in mushrooms and parsley, sauteing until mushrooms are tender (8-10 min.) Stir in mustard, thyme, salt and pepper; set aside.

In another large skillet, melt 1/4 C. butter over medium heat; saute fillets until browned (3-4 min. per side). Season with North Wood's Grill
Seasoning; remove from pan. Stir flour and tomato paste into pan drippings; cook 3 min., stirring constantly. Slowly stir veal demiglace and wine
into pan drippings. Bring to a boil; boil and stir until thickened (about 1 min.). Stir 1 T. sauce into mushroom mixture; refrigerate remaining
sauce, covered.

On lightly floured surface, cut each sheet of puff pastry in half. Place 1/4 of mushroom mixture onto center of each piece of pastry; top with steak. Fold pastry around steal as if you were wrapping a package, wetting edges with water and pinching to seal. Place seam side down on parchment lined baking sheet. Refrigerate, covered, several hrs.

To Bake: In small bowl, combine egg and water with fork; brush egg mixture over each pastry bundle. Pierce top of pastry several times with fork to vent. Bake in a preheated 400 oven, uncovered, until golden brown (about 25 min.).

Reheat red wine sauce; spoon over each Wellington. Serve immediately.