Impress your holiday guests with juicy Beef Wellington with red wine sauce on the side. Perfectly tender beef is wrapped up in puff pastry like a big buttery hug!
If there are blackened bits in your pan, use a paper towel to remove them and add a little more butter/oil. Otherwise add the shallots, garlic, and mushrooms directly to the pan and season with salt and pepper. (I use my food processor to mince the shallot, garlic, and mushrooms.)
Wrap the tenderloin up tightly and chill in the refrigerator for about an hour.
Heat the oil in a medium saute pan and add the shallot. Cook for about 5 mins over medium heat until soft and golden. Add the red wine, increase the heat to med/high and cook until the wine is reduced by about 2/3. Add the stock and continue to cook for another five minutes.
Slice the Wellington into thick pieces and serve with the red wine sauce.