Beef Wellingtons with Red Wine Sauce

Heat a generous amount of oil in a large skillet over medium-high heat. Sprinkle filets with salt and pepper, then sear on each side until nicely browned to preserve the juices. Set aside to cool slightly.

Add sliced mushrooms, wine, and beef consommé to the skillet; cook and stir over medium heat until the mushrooms are tender. Use a slotted spoon to transfer the mushrooms to a small bowl, reserving the consommé. Combine pâté with the mushrooms, adding a little consommé if necessary to achieve a smooth consistency. Divide the mushroom mixture among filets and spread on top. Refrigerate for about 30 minutes to allow the flavors to meld.

Preheat your oven to 400 degrees F (200 degrees C). Unfold puff pastry on a clean surface and cut out two 5-inch rounds for each steak. If needed, roll it out a bit thinner to create more space. Place a steak onto each round, and bring the edges up around the sides. Cover the top with a second piece of dough, overlapping the edges and pressing to seal into a neat package. Repeat with the remaining steaks. Arrange Wellingtons on a baking sheet, and brush the tops with beaten egg.

Bake for about 12 minutes, or until you prefer your steaks rare, 16 minutes for medium doneness, or 20 minutes for well done. For the best results, use a meat thermometer to determine the internal temperature of the steaks, aiming for 140 degrees F (60 degrees C) for medium doneness. Remove from the oven and allow to rest for about 5 minutes.

While the steaks are cooking, prepare the sauce. Melt butter in a saucepan over medium heat. Stir in flour and cook, stirring constantly, until the mixture is nicely browned. Add chopped green onions and cook until tender, about 1 minute. Gradually stir in the reserved consommé and remaining 1 cup of consommé; continue to cook and stir until the sauce thickens. Reduce heat to low and stir in wine. Continue to simmer until the sauce has thickened, about 15 minutes. Remove from heat and stir in butter and parsley. Season with salt and pepper to taste.

To serve, cut each Wellington into two halves and spoon some sauce onto the plate.