Prepare the Red Wine Sauce: While Wellingtons are baking, melt 1 tablespoon of butter in a saucepan over medium heat. Stir in flour and cook, stirring constantly, until lightly browned, about 1-2 minutes. Stir in green onions and cook until softened, about 1 minute. Gradually stir in remaining 1 3/4 cups beef consommé; continue to cook and stir until sauce thickens, about 5-7 minutes. Reduce heat to low and stir in remaining 1/4 cup red wine. Simmer until thickened, about 5-7 minutes. Remove from the heat and stir in remaining 2 tablespoons butter and parsley. Season with salt and pepper to taste. (Time: 20 minutes)
Maegan Zboncak
Jun 28, 2025The puff pastry was perfectly flaky and the beef was so tender. I'll definitely be making these again.
Norberto Emard
May 12, 2025I added a pinch of thyme to the mushroom mixture and it added a lovely aromatic touch.
Marcus Batz
Feb 13, 2025I used chicken liver pâté and it was still amazing. Thanks for the recipe!
Guiseppe Reynolds
Dec 24, 2024Followed the recipe exactly and it turned out perfectly. The timing was spot-on.
Meta Littel
Oct 17, 2024A little time-consuming, but SO worth the effort. My family raved about them!
Caleb Lesch
Sep 1, 2024These were a HUGE hit at our dinner party! The red wine sauce is divine.