Beef Wellingtons with Red Wine Sauce

Serves 4
None Specified

2 cups hot water

1 ½ oz. pkg. More Than Gourmet Gold Classic French Demi-Glace

6 tbsp. unsalted butter, divided

1/2 cup minced shallots

8 oz. pkg. baby bella sliced mushrooms, chopped

1/3 cup chopped Italian parsley

1 tbsp. Dijon mustard

1 ½ tsp. snipped fresh thyme

- salt and pepper, to taste

1 lb. beef tenderloin, cut into 4 pieces

- Kowalski's North Woods Grill Seasoning Blend

3 tbsp. flour

2 tbsp. double-concentrated tomato paste

1 ½ cups red wine

17 ¼ oz. pkg. puff pastry, thawed

1 egg, beaten with 1 tsp. water


In a small saucepan, simmer water and demi-glace until dissolved; set aside. In a large skillet, melt 2 tbsp. butter; sauté shallots until tender (about 5 min.). Stir in mushrooms and parsley, sautéing until mushrooms are tender (8-10 min.). Stir in mustard, thyme, salt and pepper; set aside. In another large skillet, melt remaining butter over medium heat; sauté steaks until browned (3-4 min. per side). Season with North Woods Grill Seasoning Blend; remove from pan. Stir flour and tomato paste into pan drippings; cook 3 min., stirring constantly. Slowly stir demi-glace and wine into pan drippings. Boil and stir until thickened (about 1 min.). Stir 1 tbsp. sauce into mushroom mixture; refrigerate remaining sauce, covered. On a lightly floured surface, cut each sheet of puff pastry in half. Place 1/4 of mushroom mixture onto center of each piece of pastry; top with steak. Wrap pastry around steak, wetting edges with water and pinching to seal. Place, seam side down, on a parchment-lined baking sheet. Refrigerate, covered, several hrs. Brush egg mixture over each pastry; pierce tops several times with a fork. Bake in a preheated 400° oven until golden-brown (about 25 min.). Reheat red wine sauce; spoon over each Wellington. Serve immediately.