Beefsteaks Wellington

By mmcspencer

From Judy G. -- a Christmas Favorite

This is a great make ahead meal. I have the beef wellingtons in the freezer and the onions and mushrooms sliced, so the final preparation is quick and easy.

Good sides:
Green beans and sautéed grape tomatoes
Broccoli garnished with roasted red pepper

Ingredients

• 1 17 1/2 oz. package (2 sheets) puff pastry
• 8 5 oz. beef tenderloin steaks cut 1 inch thick
• 1 T. oil
• 4 oz. liver pâté (Wegmans has a few varieties in their cheese section- I’ve had success with them)

Preparation

Step 1

2 c. sliced fresh mushrooms
½ c. sliced green onion
3 T. butter
4 t. cornstarch
½ c. dry white wine
½ c. water
2 t. beef bouillon

Thaw pastry according to package directions. Meanwhile, in a large skillet brown steaks in hot oil over medium high heat for 1 minute on each side. Season each steak with salt and pepper. Drain on paper towels. Cool. Spread each with 1 rounded tablespoon of pâté mixture on top of each steak.

Roll each sheet of puff pastry into an 11 inch square; cut each into four 5 ½ inch squares. Place pastry squares on top of steaks. Fold under meat, trimming pastry so only ½ inch remains folded under the meat. Reserve any pastry trimmings.

Place steak bundles on a baking sheet. If desired, cut small shapes from pastry trimmings; moisten and place on top of bundles. Cover and freeze at least1 hour or until firm. To serve, place frozen bundle pastry side up, on a rack in a shallow baking pan. Bake, uncovered, in a 450 degree oven about 25 minutes or till pastry is brown and meat is medium rare. If needed, cover loosely with foil during the last 5 minutes to prevent overbrowning.

Meanwhile, prepare sauce. In a medium saucepan cook mushrooms and onion in butter or margarine till tender. Stir in cornstarch. Add wine, water, and bouillon granules. Cook and sir till thickened and bubbly, then cook and stir for 2 minutes more. Serve with meat.

Makes 8 servings