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    6 (5oz) fillets of beef
    1 cup chopped fresh mushrooms
    1 cup beef consomme’
    1/4 cup red wine
    1 (2 3/4 oz) tin pate de foie gras
    2 (10oz) packages frozen puff patty shells, thawed
    1 egg, well beaten
    salt and pepper to taste
    Salt and pepper fillets and brush both sides with a thin coating
    of vegetable oil; sear in a medium hot skillet for a few minutes
    on each side. Remove from skillet , cool and chill in refreigerator
    about 15 minutes. Meanwhile, cook the mushrooms in consomme’ and
    wine until tender. When done, mix drained mushrooms in pate’ and
    add enough of the consomme and wine to make of spreading consistency.
    Spread mushroom/pate mixture over top of fillets and chill for 30
    minutes. Preheat oven to 400F. Separate the patty shells so that
    there are 2 for each fillet. Press the pastry with fingers until
    flat. Place each fillet on a round and bring up sides. Top with
    the matching pastry round, pinching the dough until each fillet is
    completely covered with pastry. Bake fillets 12 minutes for rare,
    16 minutes for medium, or 20 minutes for well done. After baking
    them for 5 minutes, bursh them with egg to make them shiny and
    pretty. Serve hot with Marchand de Vin sauce (see below). Serves

    Marchand de Vin Sauce

    3 tbsp. butter
    2 tbsp. chopped green onion
    3 tbsp. flour
    1 cup beef consomme’
    1 tsp. tomato paste
    1/3 cup red wine
    salt and pepper
    2 tbsp. butter
    2 tbsp. chopped parsley

    Melt butter and add green onions. Cook until clear; then add flour.
    Cook over medium heat, stirring constantly. When the roux is brown,
    add the boiling consomme’, stirring until the sauce thickens. Turn
    down heat to simmer; add tomato paste and wine. Cook over low heat
    for 20 minutes or until thick, stirring occaisionally. Season with
    salt and pepper to taste. Take off heat and swirl in butter and
    parsley. Serve in sauceboat. Makes 1 1/2 cups sauce

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