How to Cook Beef Wellington with Red Wine Sauce
Serves: 4-6
Preparation time: 1 hour
Cooking time: 1 hour
Ingredients needed to make Beef Wellington with Red Wine Sauce:
For the wellington:
- 1 lb beef fillet, trimmed
- 12 oz coarse duck pate
- 1 egg, beaten
- 9 oz ready made puff pastry
- 1 tbsp fresh thyme leaves
- 2 tbsp English mustard
- 2 tbsp butter
- 2 tbsp vegetable oil
- Salt and fershly ground black pepper to taste
For the sauce:
- ¼ onion, finely sliced
- 2 ½ oz beef stock
- ¼ pint red wine
- ½ tsp arrowroot
- Pinch of sugar
- 1 tbsp olive oil
Cooking instructions for Beef Wellington with Red Wine Sauce:
- Rub salt and black pepper all over the beef fillet and sprinkle thyme on top.
- Heat a large frying pan over moderate heat and drizzle oil in the hot pan.
- Place the beef fillet on it and cook one side until it turns golden brown; cook the otherside similarly.
- Remove the meat from tha pan and set aside to cool.
- Once cool enough to handle, brush the mustard all over the fillet and smother it with the duck pate until the meat is completely enveloped within the latter.
- Dust your working surface lightly with flour and roll out the pastry on it so that it is large enough to wrap the entire beef.
- Place the beef on it and wrap the pastry around it like a parcel.
- Paint the edges with small amount of beaten egg and press them together to seal.
- Cut off any excess pastry overlapping and the aprcel and paint every corner of it with rest of the bearen egg.
- Place it in the fridge for half an hour to chill.
- Meanwhile, place a baking dish in your oven and warm it up to 400 degrees F.
- Take the beef wellington out of the oven and place it on a parchement paper, greased previously with small amount of butter.
- Place them on the hot baking dish and bake in the oven for half an hour or until the outer crust turns golden brown and the meat is cooked according to your preference.
- In the mean time, start cooking the sauce by heating olive oil in a saucepan.
- Throw in the onions and stir fry briskly until it softens.
- Stir in the sugar, along with a splash of red wine and bring the sauce to a boil.
- Continue to do so until it reduces to half its original volume and pour in the stock.
- Reduce the sauce to a simmer and cook for about 5 minutes.
- Dissolve arrowroot in small amount of water to make a thick paste and whisk it into the simmering sauce.
- Continue to cook for another couple of minutes or until it thickens and then remove from heat.
- Take the wellington out of the oven and allow to cool slightly.
- Carve out thick slices and arrange them on serving plates.
- Spoon the sauce over or around the slices and serve right away.
Image credit: Wikimedia Commons
