Easy Mini Beef Wellingtons with Red Wine Sauce

    1 hour 15 minutes

    individual beef wellingtons. The steaks in this dish are topped with a mixture of liver pate and mushrooms and wrapped with puff pastry and served with a red wine sauce.

    28 people made this

    Serves: 6 

    • 2 tablespoons vegetable oil
    • salt and pepper to taste
    • 6 (180g) fillet steaks
    • 1 cup chopped fresh mushrooms
    • 1/4 cup red wine
    • 1 cup beef stock
    • about 100g pate (foie gras or whatever pate you want to use)
    • 500g frozen puff pastry, thawed
    • 1 egg, beaten
    • For the red wine sauce
    • 3 tablespoons butter
    • 2 tablespoons chopped spring onions
    • 3 tablespoons plain flour
    • 1 cup beef stock
    • 1/2 cup red wine
    • 2 tablespoons butter
    • 2 tablespoons chopped fresh parsley

    Preparation:30min  ›  Cook:15min  ›  Extra time:30min chilling  ›  Ready in:1hour15min 

    1. Heat the oil in a large frypan over medium-high heat. Season the steaks with salt and pepper, then fry on each side until browned to lock in the juices. Remove from the frypan and set aside to cool slightly.
    2. Add the mushrooms, wine and beef stock to the frypan; cook and stir over medium heat until mushrooms are tender. Use a slotted spoon to transfer the mushrooms to a small bowl, reserving the liquid for later. Mix the pate with the mushrooms, adding a little stock liquid if needed to achieve a spreadable texture. Divide the mushrooms among the steaks and spread on the top. Refrigerate for about 30 minutes.
    3. Preheat the oven to 200 degrees C. Lay the puff pastry out on a clean surface and cut out two 15cm (approx) circles for each steak. You can roll it out a little thinner if you need more area. Place a steak onto a circle of pastry, and bring the edges up around the sides. Cover the top with a second piece of pastry, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks. Place the Wellingtons onto a baking tray 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. 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. Gradually stir in some of the stock, and continue to cook and stir until the sauce thickens. Reduce heat to low and stir in the rest of the stock and then 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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    Reviews in English (18)


    I make the full formal beef wellington every year with my mom for Christmas. This year its just me. This recpie was a great reference for making just enough for my husband and I. The red wine sauce is ideal for this dish.  -  23 Nov 2007  (Review from Allrecipes USA and Canada)


    Recipe text does not say when/where the onions are used, so I added them to the paté with the mushrooms. I also did a version using a country pork paté instead of foie gras and it was crazy good.  -  02 Jan 2008  (Review from Allrecipes USA and Canada)


    I only made the sauce for this but it was sooo good! I will make this again!  -  23 Dec 2010  (Review from Allrecipes USA and Canada)