Recipe by MSVIC04
"This recipe was given to me by a dear friend. It's perfect for a special occasion, and is as good as you'll get from any restaurant. The filets are topped with a mixture of liver pate (pate de foie gras) and mushrooms and wrapped with puff pastry and served with a red wine sauce!"
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salt and pepper to taste
6 (6 ounce)
beef tenderloin filets
chopped fresh mushrooms
1 (3 ounce) jar
foie gras pate
1 (17.25 ounce) package
frozen puff pastry, thawed
chopped green onion
chopped fresh parsley
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.
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.
I only made the sauce for this but it was sooo good! I will make this again!
great recipe. Fillet Mignon taste great on it as well.
Fantastic. I used "Veggie Pate" by Paula on this site for the pate. Stuck a thermometer in the meat during baking and the family LOVED it.
It was my first time making beef wellington. This recipe is easy to follow and yielded yummy results!
This was an amazing dish!
This was very good; however, I felt that there was too much puff pastry. Next time I make Beef Wellington I will make a whole one and slice it. That way there will be only a small amount of the pastry for each person. The mushroom/patte was very delicious and the pan sauce was excellent.
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Beef Wellingtons with Red Wine Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 587
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