Real Recipes From Real Home Cooks ®

beef wellington for 6 with burgundy wine sauce

(4 ratings)
Recipe by
Rose Mary Mogan
Sauk Village, IL

This is my Step By Step Version of Beef Wellington with pictures. The task of making this Elegant dish can be quite intimidating, so I hope these pictures will make the task much easier for you. The recipe is no cake walk in the park, but it is very IMPRESSIVE, TASTY, ELEGANT,& EXPENSIVE & usually served for a special occassion OR EVENT. I made it for my husband for Valentine's Day, along with 2 desserts, Broccoli, & a Vegetable Rice Dish, which I do plan to post the recipes. I wanted to do Asparagus with Home Made Hollandaise Sauce, but @ $5.00 Lb, I chose to wait,till it's in season.

(4 ratings)
yield 6 or less
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For beef wellington for 6 with burgundy wine sauce

  • 6
    beef fillets ( 6 or 7 ounces each) room temperature
  • 2 lg
    shallots (quartered)
  • 1 lg
    onion, quartered
  • 5-8 clove
    garlic, depending on how much you like garlic
  • 1 lb
    chicken livers, washed, drained & set aside
  • 4 Tbsp
    butter, divided
  • 4 Tbsp
    olive oil, divided
  • kosher salt, & coarse black pepper
  • 8 oz
    button mushrooms, cut in half
  • 1 pkg
    puffed pastry, defrosted in fridge (17 ounce pkg)
  • 1 lg
    egg, beaten with 1 tbs. water
  • 1 jar
    12 ounce beef gravy
  • 1/4 c
    burgundy wine
  • 1/4 tsp
    dried thyme
  • 1/8 tsp
    dried tarragon

How To Make beef wellington for 6 with burgundy wine sauce

  • 1
    Preheat oven to 425 degrees F.
  • 2
    To make the DUXELLES: Add the garlic cloves, quartered onions, & shallots to food processor. Pulse till finely chopped. Then add the mushrooms, and pulse till about the same size as onion garlic mixture.
  • 3
    Add 2 Tbs. olive oil and 2 Tbs. butter to large skillet, and heat over medium low heat till hot, then add the chopped vegetables, and allow to cook till almost tender.
  • 4
    While vegetables are cooking add the chicken livers to food processor, and pulse till chopped, then pour into large skillet with other vegetables.Cook until most of liquid has absorbed. Add salt and pepper according to taste buds.
  • 5
    Add a sheet of parchment paper to a large sheet cake pan, and when vegetables and liver mixture is fully cooked, turn out on to sheet cake pan to cool.
  • 6
    Season steaks on both sides with salt & pepper.
  • 7
    Then add the remaining 2 Tablespoons of olive oil and butter to skillet, heat over medium high heat, then when hot, add the steaks , and allow to COOK FOR 1 MINUTE ONLY ON EACH SIDE. Then remove from skillet and place on a large plate or platter to cool.
  • 8
    While Steaks are cooling. Add flour to the surface of counter top, as well as to rolling pin, then remove package of puff pastry from fridge, take out ONLY 1 PASTRY SHEET AT A TIME, placing the remaining sheet back into fridge.
  • 9
    Now gently unfold the pastry sheet, and dust with a little flour if needed, and proceed to roll out with rolling pen, then divide sheet evenly into 4 pieces, making sure sheets are wide enough to cover meat.CRACK EGG ADD WATER AND BEAT to blend well and use when needed.
  • 10
    Place meat in center of each cut strip. Then brush edges of pastry with egg wash. Spray a large baking sheet with cooking spray and set aside till needed.
  • 11
    Now top each piece of fillet with a generous amount of the Duxelles mixture. Then cover meat with one end of pastry dough, then cover other side.Seal the seams together with egg wash if needed. May need to seal sides with additional egg wash. Now brush egg wash over entire surface area. Using a spatula to lift each piece onto prepared pan.
  • 12
    Repeat STEPS till ALL ARE fillets are COMPLETE. If there are scraps of pastry dough left over you may want to make decorative cut outs, to add on top of each piece, then brush tops again with egg wash. I used hearts for Valentine's Day, but use what ever you like.
  • 13
    Now place pan in preheated oven and bake for about 25 minutes, so as not to over cook. Pastry should be golden Brown after 25 minutes and meat not over cooked.
  • 14
    NOW TO PREPARE THE BURGUNDY WINE SAUCE: In a small sauce pan add the beef gravy, then measure out the 1/4 cup of burgundy wine, and pour it into the empty gravy jar, swish around and add to sauce pan, then add the spices, heat over low heat till bubbly, and ready to serve. Serve with Wellington or over Potatoes if desired.
  • 15
    PLEASE NOTE: sEARING THE MEAT for only 1 minute per side, prevents the meat from over cooking while in the oven at 425 degrees F for 25 minutes. If you precook longer than 1 minute per side, you will probably over cook the steak while it is in the oven. This is a one portion serving unless you are my husband and can eat 2 of them. Smile
  • 16
    Dinner is now served.