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Easy Beef Wellington in a Burgundy Wine Sauce Recipe

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This recipe for Easy Beef Wellington in a Burgundy Wine Sauce is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Beef Wellington:
1/4 pound fresh mushrooms, finely chopped
1 garlic clove, minced
1/4 teaspoon dried thyme
1 (17-1/2-ounce) package frozen puff pastry dough, thawed
4 (4- to 5-ounce) beef tenderloin steaks, cut 1-inch thick
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Burgundy Wine Sauce:
1 (12-ounce) jar beef gravy
1/4 cup Burgundy wine
1/4 teaspoon dried thyme
1/8 teaspoon dried tarragon
Directions:
Directions:
For the Beef Wellington:
Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

In a nonstick skillet over medium heat , cook mushrooms, garlic, and thyme 6 to 8 minutes, or until mushrooms are tender. Remove from heat and set aside.

Unfold puff pastry sheets and cut each in half crosswise. Spoon mushroom mixture onto center of each of the 4 pieces of puff pastry, distributing evenly.

Season both sides of tenderloin steaks with salt and pepper; place over mushroom mixture. Bring corners of pastry up over steaks; using your fingers, pinch corners and edges together to seal completely.

Place seam-side down on baking sheet and bake 20 to 25 minutes, or until pastry is puffed and golden, and tenderloin is cooked to medium-rare, or to desired doneness beyond that.

For the Burgandy Wine Sauce:
In a small saucepan, combine all ingredients; bring to a boil over medium heat, stirring frequently. Drizzle wine sauce over individual servings of your favorite beef dish.
Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
These can be assembled in advance and kept in the refrigerator for up to 6 hours before baking.

 

 

 

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