Underwood Individual Beef Wellingtons with Red Wine Sauce

Elevate your dinner table with these decadent Underwood Individual Beef Wellingtons with Red Wine Sauce—a gourmet classic reimagined in perfectly portioned servings. Featuring tender beef tenderloin wrapped in layers of savory prosciutto, earthy mushroom duxelles, and golden, flaky puff pastry, each Wellington is bursting with flavor and elegance. The accompanying rich and velvety red wine sauce makes the perfect finishing touch, balancing the dish with its luxurious depth. This recipe is surprisingly approachable, with step-by-step instructions and a manageable prep time of just 45 minutes. Ideal for special occasions or impressing dinner guests, these show-stopping Wellingtons combine intricate flavors with beautiful presentation for a truly unforgettable meal.

Nutriscore Rating: 65/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 pieces Beef tenderloin steaks (6 ounces each)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 2 cups Cremini mushrooms (finely chopped)
• 2 tablespoons Shallots (finely diced)
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh thyme (chopped)
• 2 tablespoons Dry white wine
• 4 slices Prosciutto
• 2 sheets Puff pastry sheets (thawed)
• 1 large Egg
• 1 tablespoon Water
• 1 cup Red wine
• 1 cup Beef stock
• 1 teaspoon All-purpose flour

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Season the beef tenderloin steaks with salt and black pepper on both sides.

Step 3

Heat olive oil in a skillet over medium-high heat. Sear the steaks for 1-2 minutes per side until browned, but not cooked through. Remove from skillet and let them cool.

Step 4

In the same skillet, melt the butter over medium heat. Add the mushrooms, shallots, garlic, and thyme. Sauté for 6-8 minutes until the mixture (duxelles) is soft and most of the liquid has evaporated.

Step 5

Deglaze the skillet with white wine, cooking until most of the wine has evaporated. Remove from heat and let the duxelles cool.

Step 6

Lay out a piece of plastic wrap. Place one slice of prosciutto on the wrap, spread a quarter of the duxelles over the prosciutto, and place a seared steak on top.

Step 7

Carefully wrap the prosciutto and duxelles around the steak using the plastic wrap to form a tight package. Repeat for the remaining steaks and refrigerate for 15-20 minutes.

Step 8

Roll out the puff pastry and cut it into four squares large enough to fully enclose each steak bundle.

Step 9

Remove the steaks from the plastic wrap and place each on a puff pastry square. Wrap the pastry around the steak and seal the edges by pressing them together.

Step 10

Beat the egg with water to make an egg wash. Brush the puff pastry with the egg wash. Place the wrapped steaks seam-side down on a baking sheet lined with parchment paper.

Step 11

Bake in the oven for 20-25 minutes, or until the pastry is golden brown and cooked to your liking.

Step 12

While the Wellingtons are baking, make the red wine sauce. In a saucepan, combine the red wine and beef stock. Bring to a boil and reduce by half.

Step 13

Mix the flour with a small amount of water to make a slurry. Whisk the slurry into the reduced sauce to thicken slightly. Season with salt and pepper to taste.

Step 14

Serve the individual Beef Wellingtons hot with a drizzle of red wine sauce.

Nutrition Facts

Serving size	(1316.8g)

Amount per serving	% Daily Value*
Calories	1799.4

Total Fat 119.2g	0%
Saturated Fat 37.2g	0%
Polyunsaturated Fat 6.7g
Cholesterol 378.6mg	0%
Sodium 4766.7mg	0%
Total Carbohydrate 73.7g	0%
Dietary Fiber 6.4g	0%
Total Sugars 12.3g
Protein 58.5g	0%

Vitamin D 86.2IU	0%
Calcium 119.9mg	0%
Iron 10.5mg	0%
Potassium 2532.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.0%

Protein: 14.6%

Carbs: 18.4%