Stag’s Leap Wine Cellars

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Beef Wellington

in Cabernet Sauvignon Sauce

Beef Wellington in Cabernet Sauvignon Sauce

Heat oil in a large skillet over medium-high heat. Season filets with salt and pepper then sear 2 minutes on each side. Remove from the skillet and set aside to cool.

In the same skillet, add the mushrooms, wine, and beef consommé, stirring until mushrooms are tender. Transfer the mushrooms to a separate bowl, reserving the liquid. Blend the paté and mushrooms, adding enough of the reserved liquid - about ½ cup - to make it spreadable. Equally divide the mushrooms and put on top of each filet. Refrigerate for about 30 minutes.

Preheat the oven to 400°. Roll the puff pastry onto a clean surface and cut out two 5-to 6 inch rounds for each filet. Place each steak onto a round, and cover the top with a second piece of dough, overlapping the edges and pressing to seal. Place onto a baking sheet, brushing the tops with beaten egg. Bake 12 minutes for rare, 16 minutes for medium. Remove from the oven and allow to rest for about 5 minutes.

While steaks are cooking, prepare the sauce. Melt the butter in a saucepan over medium heat. Add the flour, stirring constantly, until browned. Add the rest of the reserved liquid and continue to stir until the sauce thickens. Reduce heat to low and stir in 1 cup of wine. Continue to simmer until thickened, about 15 minutes. Remove from the heat and stir in butter and parsley.

Place each Beef Wellington in the center of the plate and spoon the sauce over top and around the base. Suggested side dish: Yukon Gold and parsnip mashed potatoes and green beans.