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Mini Beef Wellingtons with Red Wine Sauce Recipe

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Mini Beef Wellingtons with Red Wine Sauce
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Ingredients
16
Count
Nutrition
280
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Heat the oil in a large skillet over medium-high heat. Season the filets with salt and pepper, then fry on each side until browned to lock in the juices. Remove from the skillet and set aside to cool slightly.
  2. Add the mushrooms, wine and beef consomme to the skillet; cook and stir over medium heat until mushrooms are tender. Use a slotted spoon to transfer the mushrooms to a small bowl, reserving the consomme. Mix the pate with the mushrooms, adding a little consomme if needed to achieve a spreadable texture. Divide the mushrooms among the filets and spread on the top. Refrigerate about 30 minutes.
  3. Preheat the oven to 400 degrees F (200 degrees C). Lay the puff pastry out on a clean surface and cut out two 5 to 6 inch rounds for each steak. You can roll it out a little thinner if you need more area. Place a steak onto a round, and bring the edges up around the sides. Cover the top with a second piece of dough, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks. Place the Wellingtons onto a baking sheet, and brush the tops with beaten egg.
  4. Bake for about 12 minutes, for rare, 16 minutes for medium, or 20 minutes for well done. For best results use a meat thermometer to determine the temperature of the steaks, with 140 degrees F (60 degrees C) being medium doneness. Remove from the oven and allow to rest for about 5 minutes.
  5. While the steaks are cooking, make the sauce. Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, until browned. Stir in the green onions, and cook until tender, about 1 minute. Gradually stir in the reserved consomme and the remaining 1 cup of consomme; continue to cook and stir until the sauce thickens. Reduce heat to low and stir in the wine. Continue to simmer until thickened, about 15 minutes. Remove from the heat and stir in butter and parsley. Season with salt and pepper to taste.
  6. To serve, cut each Wellington in half and spoon some sauce onto the plate.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 280.07 Kcal (1173 kJ)
Calories from fat 188.29 Kcal
% Daily Value*
Total Fat 20.92g 32%
Cholesterol 77.38mg 26%
Sodium 646.25mg 27%
Potassium 214.48mg 5%
Total Carbs 7.66g 3%
Sugars 0.69g 3%
Dietary Fiber 0.41g 2%
Protein 11.2g 22%
Vitamin C 4mg 7%
Vitamin A 0.2mg 6%
Iron 1mg 5%
Calcium 22.6mg 2%
Amount Per 100 g
Calories 145.63 Kcal (610 kJ)
Calories from fat 97.9 Kcal
% Daily Value*
Total Fat 10.88g 32%
Cholesterol 40.24mg 26%
Sodium 336.03mg 27%
Potassium 111.52mg 5%
Total Carbs 3.98g 3%
Sugars 0.36g 3%
Dietary Fiber 0.21g 2%
Protein 5.82g 22%
Vitamin C 2.1mg 7%
Vitamin A 0.1mg 6%
Iron 0.5mg 5%
Calcium 11.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.3
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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